The evolution of eateries
OUR lives largely revolve around food. We celebrate important events by holding feasts. We “talk business” or foster relationships with valued clients over meals.
To cater to the different requirements of patrons, eateries range from hole-in-the-wall kiosks where you “eat and go” to fine dining establishments.
What’s interesting is how the original concepts of certain eateries have evolved over time to adapt to the changing needs of their patrons.
Pubs and gastropubs
Any Tom, Dick or Harry worth his salt will know that the United Kingdom is the birthplace of the pub (an abbreviated term for “public house”). Pubs were traditionally and primarily drinking establishments serving simple fare.
“Pub grub” was later expanded to include British favourites such as shepherd’s pie, fish and chips, bangers and mash, Sunday roast, burgers, lasagne and chilli con carne.
This led to the birth of the gastropub (the term was coined in 1991), essentially a fine dining establishment known for quality pub food and concomitantly high prices.
Coffee houses, restaurants and bars
In many cultures, coffee houses serve as centres of social interaction, where individuals or small groups of people talk, write, read or entertain one another to pass the time. They serve coffee or hot beverages and snacks. In modern times, such outlets are frequently chosen for tete-a-tetes or family meals. They typically offer a limited selection of pastries, deli items and hot dishes.
They share some of the characteristics of bars and restaurants. But what distinguishes them from restaurants is that patrons are allowed to linger instead of having to leave promptly after a meal.
Brasseries and bistros
The brasserie originated as a French pub and has evolved into a restaurant serving moderately priced French-inspired “comfort food” in an unpretentious setting.
Bistros, on the other hand, offer a more refined ambience, fewer tables, finer Continental fare and higher prices. — The Straits Times / Asia News Network