The
Global Food Heritage Project identifies the places
connected with our food heritage and spotlights
the people who continue to preserve these sites
today.
Food Heritage
Sites:
Where Foods Began
Agricultural Technology
Farms
Ranches
Meat Industry
Seafood Industry
Orchards, Groves
& Plantations
Wineries
& Breweries
Markets
Kitchens, Dining
Halls & Cafeterias
Restaurants
Taverns, Pubs, Cafes
& Teahouses
Processing Sites
Baking
Famous Recipe Sites
Factories
Famous Foodies
Corporate Origins
Historic Food Events
Museums & Exhibits
Remembering Food
Places Past
|
Global
Food Heritage Project:
Taverns,
Pubs, Cafes & Teahouses
Landmark drinking places in continuous use or
preserved as historic sites.
From The
Food Timeline's introduction to American Colonial
Taverns:
" We know a great deal about
what was consumed in colonial American taverns,
public houses, and ordinaries. Information comes
from a variety of sources including proprietor
records, expense accounts, and travel diaries.
Prices were fixed by law. Meals varied greatly
according to location, season, and availability.
Then, as today, establishments based in urban
centers offered a greater variety of foods and
dining options. Our founding fathers conspired,
conscripted, and celebrated America's independence
in taverns throughout the colonies." (Continue
reading here.)
About Pubs
A public house, usually known
as a pub, is an establishment which serves alcoholic
drinks especially beer for consumption on the
premises, usually in a homely setting. Pubs are
commonly found in English-speaking countries,
particularly in the United Kingdom, Ireland, Canada,
Australia and New Zealand.
In North America, drinking establishments
with a British or Irish name or theme are called
pubs as well; the appellation "pub"
itself is often a component of this theme. Although
the terms may have different connotations, there
is no definitive difference between pubs, bars,
taverns and lounges where alcohol is served commercially.
(Continue reading here.)
About Cafes
A coffeehouse, coffee shop, or
cafe (French/Spanish/Portuguese: café;
Italian: caffè) shares some of the characteristics
of a bar, and some of the characteristics of a
restaurant, but it is different from a cafeteria.
As the name suggests, coffeehouses focus on providing
coffee and tea as well as light snacks. Food choices
range from pastries and muffins to soups and sandwiches.
In some countries, cafes more closely resemble
restaurants, offering a range of hot meals, and
possibly being licensed to serve alcohol. Many
coffee houses in the Muslim world, and in Muslim
districts in the West, offer shisha, powdered
tobacco smoked through a hookah. In establishments
where it is tolerated - which may be found notably
in the Netherlands, in Amsterdam - cannabis may
be smoked as well.
From a cultural standpoint, coffeehouses
largely serve as centers of social interaction:
the coffeehouse provides social members with a
place to congregate, talk, write, read, entertain
one another, or pass the time, whether individually
or in small groups. (Continue reading about the
history of coffeehouses here.)
About Tea Houses
Tea houses are houses or parlors
centered around drinking tea. Their function varies
widely depending on the culture, and some cultures
have a variety of distinct tea-centered houses
or parlors that all qualify under the English
language term "tea house." (Continue
reading about the different kinds of tea houses
here.)
Places
for drinking alcoholic beverages
List
of Notable English Public Houses ("Pubs")
An izakaya is a type of Japanese
drinking establishment which also serves food
to accompany the drinks. The food is usually more
substantial than those offered in other types
of drinking establishments in Japan such as bars
or snacks. They are popular, casual and
relatively cheap places for after-work drinking.
(Read more here)
Places
for drinking coffee, tea etc.
A
kopitiam or kopi tiam is a traditional breakfast
and coffee shop found in Malaysia and Singapore
in Southeast Asia. The word is a portmanteau of
the Malay word for coffee (as borrowed and altered
from the Portuguese) and the Hokkien dialect word
for shop (?; POJ: tiàm). Menus typically
feature simple offerings: a variety of foods based
on egg, toast, and kaya, plus coffee, tea, and
Milo, a malted chocolate drink which is extremely
popular in Southeast Asia, particularly Singapore
and Malaysia.
The
Japanese tea ceremony ( chado or sado, "the
way of tea") is a traditional ritual influenced
by Zen Buddhism in which powdered green tea, or
matcha (??), is ceremonially prepared by a skilled
practitioner and served to a small group of guests
in a tranquil setting. Colloquially it is often
called ocha among Japanese.
Yum
cha, a term in Cantonese, literally meaning
"drinking tea", refers to the custom
of eating small servings of different foods while
sipping Chinese tea in Cantonese speaking areas
of southern China. It is an integral part of the
culinary culture of Guangdong Province, Hong Kong
and Macau. In any city with a sizeable population
of Cantonese people, to yum cha is a tradition
on weekend mornings, and whole families gather
to chat and eat dim sum and drink Chinese tea.
Yum cha is also a morning ritual for the elderly
to spend a good part of the morning after early
morning exercise of tai chi or a walk. The tea
is important, for it is said to help digest the
rich foods which are generally on offer. In the
past, people went to a teahouse to yum cha, but
dim sum restaurants have been gaining overwhelming
popularity of late.
|
|
