In the late 1700s, new developments in food service received a great stimulus __________.

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The late 1700s saw a significant shift in food service largely due to the French Revolution. Many chefs, previously employed by the aristocracy, found themselves jobless as their employers fled or were executed. This led to the emergence of restaurants in and around Paris, as these chefs sought new ways to support themselves, marking a pivotal moment in the evolution of modern dining.

In the Late 1700s, New Developments in Food Service Received