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The bistro became familiar in France throughout the 19th century. At this period, the
Auvergnats (French people originating from the Auvergne region), often called the "bougnats", transformed and developed the French bistro. Indeed, they started to offer meats with their choice of wines and spirits.
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In the 20th century, these places became very popular and widely represented the diversity of the
Parisian life. More than that, bistros became the hallmark of the French lifestyle and inspire a multitude of artists (photographs, writers, etc.).
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In the early part of the 19th century, the term "gargote" signified a basic style of restaurant, but the term "bistro" or "bistrot" is not recorded until towards the end of the century. An early appearance of the term in print is in
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comments that the idea of simple inexpensive food served in a French atmosphere has wide appeal, so that by the end of the 20th century the term had "begun to be annexed by more pretentious premises".
236:'quickly') when they wished to be served quickly. This etymology has been dismissed by linguists, because there is no attestation to the occurrence of the term until the late 19th century.
80:), in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting. The term has also become used by more pretentious restaurants.
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were the first to launch their very famous "bistro" here and, on the hill, the worthy ancestor of our bistros was born. 180th anniversary. Tourist Office of Old
Montmartre)
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Gold, David L. (2009). "The
Alleged Russian Origin of French Bistro â Bistrot". In David L. Gold; Antonio Lillo Buades; FĂ©lix RodrĂquez GonzĂĄlez (eds.).
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as a "Restaurant Ă bas prix, oĂč l'on sert une nourriture mĂ©diocre" â a low-cost restaurant, serving mediocre food.
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a neighborhood restaurant where one can partake of French home cooking, typically robust, earthy dishes such as
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in March 1814, occupied the city and visited these tiny places to drink a coffee. They might have shouted
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or small popular local restaurant where alcoholic beverages were served. This is also what
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In a 2007 survey of national cuisines, a bistro is characterised as typically:
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A Paris newspaper in 1892 referred to dishes served at a bistro, including
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The Gyros
Journey: Affordable Ethnic Eateries Along the Front Range
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Hyman, Peter; Mary Hyman (1999). "bistro". In Alan
Davidson (ed.).
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This article is about the type of restaurant. For other uses, see
279:, a serviced portion of a bar or restaurant located on a sidewalk
149:, 6, place du Tertre, Paris. (English: On March 30, 1814, the
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Plaque about the legend of the origin of the word "Bistro" at
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un 'bistrot' à cÎté de chez elle ou ils se réunissent tous.
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514:"DĂ©couvrez L'histoire et l'origine du bistrot â Couture"
429:"DĂ©couvrez L'histoire et l'origine du bistrot â Couture"
331:" â "a 'bistrot' next to her house where they all meet".
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In the 21st century a
Parisian bistro, Le Benoit, has a
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The word was used to describe a drinking establishment,
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689:Paris Bistros: The Democratization of Excellence
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646:Dictionnaire historique de la langue française
209:A popular folk etymology, not attested by the
273:, centers of French social and culinary life
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539:"La petite histoire des bistrots parisiens"
488:"La petite histoire des bistrots parisiens"
398:, Michelin Guide. Retrieved 28 January 2023
190:called an "assommoir" in his famous novel,
163:dates the word from the 19th century term,
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590:. Alicante: Universidad de Alicante.
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543:Paris ZigZag | Insolite & Secret
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492:Paris ZigZag | Insolite & Secret
457:Dictionnaire de l'Académie française
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316:Dictionnaire de l'Académie française
211:Dictionnaire de l'Académie française
160:Dictionnaire de l'Académie française
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609:. Oxford: Oxford University Press.
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570:Les deux gosses : grand roman
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284:Notes, references and sources
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567:Decourcelle, Pierre (1880).
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375:Le Petit Moniteur universel
371:"Un bistro â fin de siĂšcle"
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684:Merriam-Webster definition
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459:. Retrieved 6 January 2023
175:("little servant"), or to
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624:Porcelli, Joey (2007).
21:Bistro (disambiguation)
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518:www.bistrotdepays.com
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468:Decourcelle, p. 2683
704:Restaurants by type
628:. Golden: Fulcrum.
204:Pierre Decourcelle
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655:978-2-85-036563-8
616:978-0-19-211579-9
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545:(in French)
520:(in French)
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192:L'Assommoir
177:bistrouille
35:Jean BĂ©raud
698:Categories
642:Rey, Alain
634:1200488715
549:2023-02-07
524:2023-02-07
512:UPNBOOST.
498:2023-02-07
439:2023-02-07
427:UPNBOOST.
339:References
188:Emile Zola
579:848184763
453:"gargote"
411:"bistrot"
259:Brasserie
240:Evolution
184:estaminet
135:Etymology
118:of lamb,
104:escargots
93:cassoulet
644:(1998).
253:See also
173:bistraud
169:Poitevin
151:Cossacks
561:Sources
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223:Russian
116:navarin
46:bistrot
677:bistro
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396:Benoit
227:бŃŃŃŃĐŸ
165:bistro
42:bistro
289:Notes
265:Diner
194:.
171:word
110:with
84:Style
650:ISBN
630:OCLC
611:ISBN
592:ISBN
575:OCLC
232:lit.
125:The
108:veal
202:by
44:or
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
