|
About:
|
At this time, food manufacturing in France was regulated by guilds. Event caterers, pastry manufacturers, roasters, and also pork butchers held licenses to prepare specific products. An innkeeper, in order to serve a meal to visitors, needed to acquire the different menu items from those procedures that were certified to provide them. Guests had little or no choice as well as simply consumed what was readily available for that meal. Within a couple of decades, smaller sized summertime kitchen areas started to appear next to the houses of less-wealthy property owners, equipped with comparable cooking amenities on a lowered scale. These one- or one-and-a-half-story structures prevailed in New England, upstate New york city, and also the mid-Atlantic area.
|
