Medieval taverns offered patrons a limited menu

Thermopolia were ancient Roman snack bars

Although they weren't exactly restaurants, with sit-down service or extensive menus, thermopolia were modest food counters for Romans looking for quick bites—often bread with fish, cheese, and lentils.

Many early Chinese restaurants were aimed at travelers

As trade expanded throughout China's north and south in the 12th century, restaurants opened to offer traveling tradesmen their home region's cuisine while they were on the road: southern cooking for people visiting the north, and northern cooking for people visiting the south.

12th-century Chinese restaurants followed a rating system

Like a predecessor to today's Michelin stars, restaurants advertised their offerings and skill level based on the number of flags flown outside: a simple, one-dish diner had one; a sit-down restaurant with a proper menu had at least two; three flags was not used for superstitious reasons; four meant the chef had mastered a culinary style; five meant patrons could expect dishes from every region of China.

How beer became a part of medieval culture

This history of beer's evolution during the Middle Ages unpacks how the brewing process, which killed harmful bacteria, made beer a safe alternative to water. That fact, along with the Catholic church condoning (and, in some cases, producing) the beverage, helped it evolve into a major commodity.

The origins of British pub names

An estimated 50,000 pubs dot the streets and countrysides of Britain, many of which have histories going back centuries. This deep dive traces the origins of some of the most common pub names to the medieval era, including favorites Red Lion, Crown, and Royal Oak. Learn why such names were originally chosen and how they have come to evolve in recent centuries in this comprehensive overview.

The American diner evolved from a 'lunch wagon' into a restaurant

Providence, Rhode Island's Walter Scott began serving homemade dishes from a freight wagon to late-night workers, who were looking for meals long after proper restaurants had closed for the night. Scott quickly inspired dozens of copycats, crowding the streets and leading to complaints. Soon, Scott and his imitators parked their carts, which became the earliest American diners.

In the 1960s, eateries started using discounted drinks (and sometimes food) as a marketing tactic to make money during off-peak hours

Today, we know happy hours as a time where bars and restaurants offer discounted alcoholic beverages (and sometimes even food or non-alcoholic drinks) in order to attract customers during off-peak hours. But originally, the term “happy hour” didn’t involve alcohol at all.

Cocktails now increasingly feature strange ingredients like bacon fat

Cocktail mixology has evolved in recent decades, shifting from a revival and reimagining of old favorites to pure experimentation. Where drinks were at one time anchored by a long-established favorite, now drink menus can feel incomprehensible to the average drinker, and little to indicate what the ultimate flavor profile of the libation will be.

Tour the ancient world via beer

What did the people of yesterday make of beer, and how exactly did they make it? Explore the timeless beverage in this guide to ancient beers from around the world. Archaeological evidence suggests the rise of beer brewing may have coincided with humanity's shift from hunters to farmers. According to this article, beer was first enjoyed in ancient Mesopotamia, where paintings, poems, and myths glorified the porridge-like brew.

A guide to the unspoken rules of British pubs

Pubs are more ingrained in British culture than in other parts of the world. This guide from CNN walks tourists through a taxonomy of the pub's many types, outlines proper etiquette, and sets realistic expectations. (Beware: Your beer might be warm.)

Back when it was still a small restaurant, McDonald's served barbecue.

Famous Catalan dishes

Catalan cuisine is defined by its bold and unexpected flavor combinations, which are largely a reflection of Catalonia’s diverse geography. Meat and seafood are often combined into a single dish, an ode to the region’s fertile soil and coastline. Meatballs with cuttlefish and peas is a common meal enjoyed alongside fresh bread. Salivate over 15 more dishes in this listicle that’s frontloaded with a bit of history.

Happy hour is banned in Ireland

For a country famous for drinking a lot of alcohol, it might seem surprising that happy hours are banned in Ireland. But that reputation is exactly why the country banned happy hours in the first place—a 2010 report found that alcohol use in Ireland had doubled between the 1970s and the early 2000s. Read this article to learn more.

The word 'restaurant' comes from the Latin for 'restore'

Many believe the word came into use thanks to Boulanger, an 18th-century Parisian soup vendor. According to legend, his shop claimed it served "bouillons restaurants," or "restorative broths."

Medieval hospitals existed centuries before modern medicine

Long before modern healthcare, medieval Europe established hospitals that served multiple roles, including religious, social, and medical purposes. This podcast explores how institutions like Siena's Ospedale di Santa Maria della Scala supported urban and rural communities for centuries.

What did the Vikings eat?

Examining a culture's culinary practices gives insight into its social structure, skills, and ideology. This article follows culinary archaeologist Daniel Serra as he explores the food habits and choices of Vikings. His findings have effectively ended "the myth of Vikings gnawing off the meat of the bones of wild animals," with evidence providing a clearer picture of Viking society as filled with farmers who didn't have time to hunt.

Historians believe the first modern restaurant was opened in 1765

A Parisian soup salesman named Boulanger is often credited with opening the first modern restaurant and was renowned for serving meat in poulette sauce.

Turkey likely wasn't served at the first Thanksgiving

There is no record of turkey on that first table, though one account vaguely refers to "fowl." The meal mostly consisted of seafood and venison.

Turkey likely wasn't served at the first Thanksgiving

There is no record of turkey on that first table, though one account vaguely refers to "fowl." The meal mostly consisted of seafood and venison.

Explore the history of American restaurants through an archive of menus dating back to the early 1800s.

The oldest restaurants in the US

This list features several establishments that have been around since before the Declaration of Independence, including the White Horse Tavern, in Newport, Rhode Island, and New York's Fraunces Tavern, where George Washington dismissed his troops at the end of the Revolutionary War.

France's first restaurant guide, 'Almanach des Gourmands,' helped spread the restaurant concept across Europe and the US.

Ancient Romans took trips to the coast to beat the heat and relax.

The fast food shops of ancient Pompeii

Researchers have unearthed a frescoed thermopolium (a sort of hot food and drink shop) in Pompeii, the ancient Roman city frozen in time after the catastrophic eruption of Mount Vesuvius in 79 CE. This fascinating discovery provides a glimpse into Roman culinary practices and the daily life of Pompeii's citizens.

A sample of quirky medieval era-book titles

The medieval book publishing industry wasn't quite so robust as our modern era's, but the mystical and satirical tomes coming out at that time still needed a name. Peruse this list of some of the quirkier of those titles, which reflects the era's literalness, theological interest, and downright silliness.

The Sumerians used straws to drink beer

The ancient people drank beer from communal jars with long reed straws that pierced the thick top layer of the still-fermenting drink.

19th-century Americans discovered tipping in Europe

Tipping waiters was a custom in medieval Europe, where masters gave their serfs money for exceptional work. Wealthy Americans vacationing in Europe in the mid-1800s discovered the behavior and brought it back to the US.

Medieval European winters were colder than ours, but peasants stayed warm

Medieval winters were colder than ours today while the continent was mired in the so-called Little Ice Age. Without modern technologies, peasants survived with simple, sometimes genius, solutions, including central, chimney-less fireplaces (vented by small, draftless vents) and decorative handwarmers.

The ‘three-martini lunch’ was popularized on Madison Avenue

Advertising executives working on Madison Avenue in the 1960s and ’70s popularized the so-called “three-martini lunch” between businesspeople during the work week. Admen of the time supposedly believed alcohol brought more creativity to the second half of their workday. This article explains why three-martini lunches are no longer commonplace.

Years before the 1969 Stonewall Uprising, patrons at another New York bar staged a protest against an antigay liquor law.

What did it take to eat like a gladiator?

If you think gladiators were all rippling muscle, think again. Evidence suggests fighters weren't as cut as we've been led to believe. This article dives into the diets of ancient Roman gladiators, who may have eaten mostly vegetarian. Archaeological evidence gathered from the skeletons of 68 gladiators found in a 2,000-year-old Turkish grave suggests the fighters' diets mainly relied on barley and legumes, with little animal protein.

All-you-can-eat buffets are a practical demonstration of economic ideas

Economists have noticed some restaurant goers prefer a flat pricing model despite it usually being more expensive than per-dish costs. The strategy behind endless servings includes concepts such as economy of scale, cross-subsidization, diminishing returns (of enjoyment of excess food), and more.

The first Thanksgiving meal likely featured a venison stew called sobaheg

Agricultural knowledge was vital to the Pilgrims’ survival in a new, unknown land. Explore how to make sobaheg, a Wampanoag venison stew that would likely have been served at the first meal between the Wampanoag and the Pilgrims.

Chicken vendors are an integral part of Oktoberfest

Ever since the first roasted chicken stall appeared at Oktoberfest in 1885, this rich, satisfying dish has been a crowd favorite for soaking up all that beer. Some estimates put the number of Wiesenhendl, or Wiesn chickens, served each year at 700,000.

Cow tongue was once a Thanksgiving delicacy

Cow feet and tongue were sometimes included in mincemeat pies—a popular 18th-century dish. Josefa Hale, who inspired Lincoln to declare Thanksgiving a holiday, said they were “indispensable; but [hoped] this rich, expensive, and exceedingly unhealthy diet will be used very sparingly...”

Meat raffles are charitable events popular in the Midwest

The events, which take place at bars, often during sporting events, allow you to buy a ticket (usually for a dollar) and earn the chance to win some uncooked meat to take home and throw on the barbecue.

In the 1920s, Prohibition helped cement tipping norms in the US

During Prohibition, restaurants lost significant revenue, given that they could no longer legally serve customers high-margin alcohol. As a result, many of these restaurants leaned more heavily on tips to ease the financial pressure of paying employees.

Only 28% of Americans think restaurant prices are fair

Seven in 10 Americans dine out at least once a month, but only 28% of diners think menu prices are fair, a 2025 YouGov survey found. That changes only slightly by income, with 44% of higher-income Americans finding the prices fair.

Virtually tour 10 of America's oldest bars

If you’re the type of person who hunts for authenticity in everything you do, then you probably spend a fair amount of time looking for the first and original. Why settle for any less in your bar choices? We dug through records, spoke with local historians and fact-checked promotional material to bring you the ultimate original bar list: The oldest bar in every state.

Horses can—and sometimes should—drink beer

Despite its reputation, beer is a good source of nutrition. In fact, it's a fairly common practice for horse owners to give beer to their horses. Beer is rich in skin-healing B vitamins, gut-stabilizing yeast, and hydration-encouraging barley. Plus, horse livers come prepared with special enzymes that break down alcohol, making inebriation nearly impossible.

White Castle helped propel fast food as a restaurant model

Diners looking for quick meals had plenty of options with food stands and automats, but White Castle pioneered the concept of the fast food restaurant with its first location in 1921 in Wichita, Kansas. The owners emphasized White Castle as more than a fast and cheap way to eat; it was a place to sit and enjoy a meal, with stainless steel interiors and open kitchens.

Why diners and chefs are ditching the Michelin Guide

The Michelin Guide's influence appears to be waning, indicating a shift in the perception of fine dining in contemporary culture. Trends show that diners today prefer getting recommendations from more informal networks, especially after lackluster experiences at Michelin-rated restaurants. Some chefs claim the star ratings don’t significantly influence their business, and others reject the pressure of obtaining a Michelin star altogether. Read more about the shift in this article.

Watch Anthony Bourdain's meal at El Bulli, which popularized molecular gastronomy

The 'drinks' included cocktails in the form of alcohol-infused sugarcanes, a cotton candy piña colada, and a dual-textured, temperature-changing gin fizz. Foods included a gorgonzola cheese sphere with the consistency of a chocolate egg and a dish of freeze-dried and foam tofu with the appearance and texture of tiramisu.

The medieval influencer who convinced people to drink tea

This article explains how the world shifted from mostly eating tea, whether as leaves to be chewed or caffeinated soup to be slurped, to drinking it. Lu Yu's first exposure to tea in the 700s didn't go so well, with him reviewing the concoction as...

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

Delmonico's was the first American fine-dining restaurant

The steakhouse opened in 1837 in Manhattan, creating what is now considered the first fine-dining restaurant in the United States, introducing gloved waiters, white tablecloths, and an à la carte menu. The establishment also claims it invented a few American staples, including eggs Benedict, which was supposedly named after two loyal customers.

In ancient Rome, toast was added to drinks

Toasted bread crumbs absorbed the acidity of bitter wine and, in some cases, added flavor. Although the term "toasting" was not yet in use, the practice was common. Some say the Roman Senate decreed in the first century CE that all citizens must drink to the honor of Emperor Augustus before every meal, though scholars debate the validity of that claim. Eventually, the literal toast became associated with the tributes.

Bowling was long male-dominated, but women pushed for change through the sport

The sport was often played on lawns attached to breweries and became a leisure activity for folks in taverns—mostly men, in the 1800s. But the game's highly communal nature attracted a more diverse set of participants who pushed for social change.

'A Modest Proposal' is one of history's most notorious satires

Jonathan Swift’s 1729 essay suggested that the starving Irish could stave off poverty by selling their children as food. Although it’s funny—albeit rather dark in form—it’s a classic example of Juvenalian satire, as it so pointedly criticizes the indifference of English elites.

America's most haunted restaurants

If you're seeking a ghost encounter to go with your meal, consult this list from Infatuation that presents some of the most haunted restaurants and bars in the US. Depending on your mood, make a visit to a casual sports bar, fine dining establishment, or eerie mansion, and potentially witness a spirit. Some might mess with the electricity, some might prank you, and some may simply wander around as you enjoy bites and sips.