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About:
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At this time, food manufacturing in France was regulated by guilds. Catering services, pastry manufacturers, roasters, and pork butchers held licenses to prepare details items. An innkeeper, in order to serve a dish to guests, had to get the numerous food selection items from those operations that were licensed to supply them. Visitors had little or no option and just consumed what was available for that meal. Within a couple of decades, smaller sized summertime cooking areas began to appear beside the homes of less-wealthy property owners, equipped with comparable food preparation amenities on a reduced range. These one- or one-and-a-half-story structures prevailed in New England, upstate New york city, and the mid-Atlantic region.
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