French restaurants in the 20th century

In the 20th century, with the development of the automobile, country dining became popular in France, and a number of fine provincial restaurants were established. The Restaurant de la Pyramide, in Vienne, regarded by many as the world's finest restaurant, was founded by Fernand Point and after his death, in 1955, retained its high standing under the direction of his widow, Madame "Mado" Point.

Selected restaurants throughout France are evaluated annually by the Guide Michelin, a publication devoted to surveying eating establishments and hotels in more than 3,400 towns and cities and awarding one, two, or three stars, based upon quality.

French restaurants today are usually in one of three categories: the bistro a simple, informal, and inexpensive establishment; the medium-priced restaurant; and the more elegant grand restaurant, where the most intricate dishes are executed and served in luxurious surroundings. Other nations have also made many significant contributions to the development of the restaurant.

Middle Eastern restaurants

In the tavérnas of Greece, customers are served such beverages as resinated wine, and anise-flavoured apéritif, hile they listen to the music of the bouzouki. Like other Mediterranean countries, Greece has the grocery-tavérna where one can buy food or eat. The Turkish iskembeci is a restaurant featuring tripe soup and other tripe dishes; muhallebici shops serve boiled chicken and rice in a soup and milk pudding.

Asian restaurants

Characteristic of Japan are sushi bars that serve sashimi (raw fish slices) and sushi (fish or other ingredients with vinegared rice) at a counter. Other food bars serve such dishes as noodles and tempura (deep-fried shrimp and vegetables).

Yudofu restaurants build their meals around varieties of tofu (bean curd), and the elegant tea houses serve formal Kaiseki table d'hôte meals.

In China, restaurants serving the local Cuisine are found, and noodle shops offer a wide

variety of noodles and soups. The dim-sum shops provide a never-ending supply of assorted

steamed, stuffed dumplings and other steamed or fried delicacies.

A common sight in most parts of Asia is a kind of portable restaurant, operated by a single person or family from a wagon or

litter set up at a particular street location, where specialties are cooked on the spot. Food and cooking utensils vary widely in Asia.

Notes:

to regard – рассматривать, считать selected – избранный intricate – сложный, замысловатый anise – анис tripe soup – суп из потрохов noodles – лапша shrimp – креветка

slice – ломтик curd – творог, свернувшееся молоко stuffed dumplings – фаршированные клецки, фаршированные яблоки, запеченые в тесте cooking utensils – кухонная посуда для приготовления