| 正面 | 1116.restaurant 英 ['restrɒnt]美 ['rɛstrɑnt]     |
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| 背面 |      释义： 1. foris "out of doors, outside" => for- "outside, beyond" => foreign, forfeit, forum.2. => The underlying sense of forest appears to be "outside wooded area".n. 餐馆；[经] 饭店 例句： 1. He insisted we stop at a small restaurant just outside of Atlanta.他坚持让我们在亚特兰大市外不远的一家小餐馆歇歇脚。 restaurant 餐馆来自法语 restaurant,餐饮，餐馆，词源同 restore,储存，存放。即存放食物的地方。 restaurantrestaurant: [19] A restaurant is etymologically a place where one is ‘restored’ or refreshed. The word was borrowed from French restaurant, a noun use of the present participle of restaurer ‘restore’, whose Old French ancestor restorer gave English restore [13]. This went back to Latin restaurāre ‘restore, repair’, a compound verb based on an earlier instaurāre ‘restore, renew, repeat’ – a word of uncertain origin which may have been related to Greek stavrós ‘stake, pale’.=> restore, storerestaurant (n.)1821, from French restaurant "a restaurant," originally "food that restores," noun use of present participle of restaurer "to restore or refresh," from Old French restorer (see restore). In 1765 a man by the name of Boulanger, also known as "Champ d'Oiseaux" or "Chantoiseau," opened a shop near the Louvre (on either the rue des Poulies or the rue Bailleul, depending on which authority one chooses to believe). There he sold what he called restaurants or bouillons restaurants--that is, meat-based consommés intended to "restore" a person's strength. Ever since the Middle Ages the word restaurant had been used to describe any of a variety of rich bouillons made with chicken, beef, roots of one sort or another, onions, herbs, and, according to some recipes, spices, crystallized sugar, toasted bread, barley, butter, and even exotic ingredients such as dried rose petals, Damascus grapes, and amber. In order to entice customers into his shop, Boulanger had inscribed on his window a line from the Gospels: "Venite ad me omnes qui stomacho laboratis et ego vos restaurabo." He was not content simply to serve bouillon, however. He also served leg of lamb in white sauce, thereby infringing the monopoly of the caterers' guild. The guild filed suit, which to everyone's astonishment ended in a judgment in favor of Boulanger. [Jean-Robert Pitte, "The Rise of the Restaurant," in "Food: A Culinary History from Antiquity to the Present," English editor Albert Sonnenfeld, transl. Clarissa Botsford, 1999, Columbia University Press] Italian spelling ristorante attested in English by 1925." |