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A bistro or bistrot (), 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.
The etymology is unclear. The '' Dictionnaire de l'Académie française'' dates the word from the 19th century term, ''bistro'', "innkeeper", and suggests that it may be linked to the Poitevin word ''bistraud'' ("little servant"), or to ''bistrouille'' ("cheap liquor"). It recommends the spelling "bistrot" in preference to "bistro"."bistrot"
''Dictionnaire de l'Académie française''. Retrieved 28 January 2023 The word was used to describe a drinking establishment, estaminet or small popular local restaurant where alcoholic beverages were served. This is also what Emile Zola called an "assommoir" in his famous novel, ''L'Assommoir''. 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 ''Les deux gosses'' by Pierre Decourcelle, published in 1880. A popular folk etymology, not attested by the ''Dictionnaire de l'Académie française'', claims that the word originated among Russian troops who, following the Battle of Paris in March 1814, occupied the city and visited these tiny places to drink a coffee. They might have shouted ''bistro! bistro!'' () 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.
Merriam-Webster definition
{{Authority control Restaurants by type French cuisine
A bistro or bistrot (), 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.
Style
In a 2007 survey of national cuisines, a bistro is characterised as typically: A Paris newspaper in 1892 referred to dishes served at a bistro, including escargots,veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
with sauce ravigote, navarin of lamb, hachis Parmentier, eggs, sausages and hot roast chicken.
The '' Oxford Companion to Food'' 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".
Etymology
The etymology is unclear. The '' Dictionnaire de l'Académie française'' dates the word from the 19th century term, ''bistro'', "innkeeper", and suggests that it may be linked to the Poitevin word ''bistraud'' ("little servant"), or to ''bistrouille'' ("cheap liquor"). It recommends the spelling "bistrot" in preference to "bistro"."bistrot"''Dictionnaire de l'Académie française''. Retrieved 28 January 2023 The word was used to describe a drinking establishment, estaminet or small popular local restaurant where alcoholic beverages were served. This is also what Emile Zola called an "assommoir" in his famous novel, ''L'Assommoir''. 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 ''Les deux gosses'' by Pierre Decourcelle, published in 1880. A popular folk etymology, not attested by the ''Dictionnaire de l'Académie française'', claims that the word originated among Russian troops who, following the Battle of Paris in March 1814, occupied the city and visited these tiny places to drink a coffee. They might have shouted ''bistro! bistro!'' () 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.
Evolution
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. 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.).See also
* Brasserie, a slightly more formal French restaurant that may brew its own beer *Diner
A diner is a small, inexpensive restaurant found across the United States, as well as in Canada and parts of Western Europe. Diners offer a wide range of foods, mostly American cuisine, a casual atmosphere, and, characteristically, a com ...
, an inexpensive restaurant in North America that is well-known for offering breakfast foods
* Parisian café, centers of French social and culinary life
* Sidewalk cafe, a serviced portion of a bar or restaurant located on a sidewalk
Notes, references and sources
Notes
References
Sources
* * * * *External links
*Merriam-Webster definition
{{Authority control Restaurants by type French cuisine