Editing Take-out (section)

==History==
[[File:GrandeTaberna.JPG|thumb|Thermopolium in [[Herculaneum]]]]
The concept of prepared meals to be eaten elsewhere dates back to antiquity. Market and roadside stalls selling food were common in [[Ancient Greece]] and [[Ancient Rome|Rome]].<ref name="Smith">{{cite book|title=The Oxford Companion to American Food and Drink|editor-first=Andrew F.|editor-last=Smith|pages=[https://archive.org/details/oxfordcompaniont0000unse_e9i9/page/580 580]|publisher=Oxford University Press|location=Oxford, UK|isbn=9780195307962|year=2007|url=https://archive.org/details/oxfordcompaniont0000unse_e9i9/page/580}}</ref> In [[Pompeii]], archaeologists have found a number of ''[[thermopolium|thermopolia]]'', service counters opening onto the street which provided food to be taken away. There is a distinct lack of formal dining and kitchen area in Pompeian homes, which may suggest that eating, or at least cooking, at home was unusual. Over 200 ''thermopolia'' have been found in the ruins of Pompeii.<ref>{{cite book|title=Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia|date=October 30, 2008|pages=252–253|editor-last=Weiss Adamson|editor2-last=Segan|editor-first=Melitta|editor2-first=Francine|isbn=9780313086892|publisher=Greenwood Press|location=CT, USA}}</ref>

In the cities of medieval Europe, a number of street vendors sold take-out food. In medieval London, street vendors sold hot meat [[pie]]s, [[goose as food|geese]], [[Lamb and mutton|sheep's feet]] and French [[wine]], while in Paris roasted [[meat]]s, [[Squab (food)|squab]], [[tart]]s and [[Flan (pie)|flan]]s, [[cheese]]s and eggs were available. A large strata of society would have purchased food from these vendors, but they were especially popular amongst the urban poor, who would have lacked kitchen facilities in which to prepare their own food.<ref name="Harris">{{cite book|title=Misconceptions about the Middle Ages|pages=166|editor-last=Harris|editor-first=Stephen|editor2-last=Grigsby|editor2-first=Bryon L.|publisher=Routledge|location=London, UK|isbn=9781135986674|year=2007}}</ref> However, these vendors often had a bad reputation, often being in trouble with [[city]] authorities reprimanding them for selling infected meat or reheated food. The cooks of [[Norwich]] often defended themselves in court against selling such things as "[[Smallpox|pokky]] pies" and "stynkyng mackerelles".<ref>{{cite book |title=Medieval East Anglia |pages=134 |editor-last=Harper-Bill |editor-first=Christopher |isbn=9781843831518 |date=2005 |publisher=The Boydell Press |location=Sussex, UK}}</ref> In 10th and 11th century [[China]], citizens of cities such as [[Kaifeng]] and [[Hangzhou]] were able to buy pastries such as ''[[yuebing]]'' and ''[[congyoubing]]'' to take away. By the early 13th century, the two most successful such shops in Kaifeng had "upwards of fifty ovens".<ref>{{Cite book|title=The Great Latke-Hamantash Debate|editor-last=Fredman Cernea|editor-first=Ruth|pages=[https://archive.org/details/greatlatkehamant0000unse/page/181 181]|publisher=University of Chicago Press|location=London, UK|year=2005|isbn=9780226100234|url-access=registration|url=https://archive.org/details/greatlatkehamant0000unse/page/181}}</ref> A traveling Florentine reported in the late 14th century that in [[Cairo]], people carried picnic cloths made of [[Rawhide (material)|rawhide]] to spread on the streets and eat their meals of [[Lamb and mutton|lamb]] [[kebab]]s, [[rice]] and [[fritter]]s that they had purchased from street vendors.<ref name="Mary Snodgrass">{{cite book|url=https://books.google.com/books?id=D7IhN7lempUC&q=%22street+food%22+&pg=PA966 |title=Encyclopedia of Kitchen History |author=Mary Snodgrass - |date=September 27, 2004 |publisher=Taylor & Francis |isbn=9780203319178 |access-date=August 16, 2012}}</ref>  In Renaissance [[Turkey]], many crossroads saw vendors selling "fragrant bites of hot meat", including chicken and lamb that had been [[Rotisserie|spit roasted]].<ref>{{cite book|url=https://books.google.com/books?id=D7IhN7lempUC&q=street+food+history&pg=PA966 |title=Encyclopedia of Kitchen History |author=Mary Snodgrass |date=September 27, 2004 |publisher=Taylor & Francis |isbn=9780203319178 |access-date=August 16, 2012}}</ref>

[[Aztec]] marketplaces had vendors that sold beverages such as ''[[atole]]'' ("a [[gruel]] made from [[maize]] dough"), almost 50 types of [[tamales]] (with ingredients that ranged from the meat of [[turkey (meat)|turkey]], [[rabbit]], [[gopher]], [[frog]], and fish, fruit, eggs, and maize flowers),<ref>{{cite book|url=https://books.google.com/books?id=vY8Cb3Vc7LMC&q=aztec+%22street+food%22&pg=PA276 |title=Archaeology of Ancient Mexico and Central America: An Encyclopedia |author=Susan Evans |year=2001 |publisher=Taylor & Francis |isbn=9780815308874 |access-date=August 17, 2012}}</ref> as well as insects and stews.<ref name="google4">{{cite book|url=https://books.google.com/books?id=vyppownpnUQC&q=aztec+%22street+food%22&pg=PA124 |title=Food Culture In Mexico |author = Long Towell Long, Luis Alberto Vargas |year=2005 |publisher=Bloomsbury Academic |isbn=9780313324314 |access-date=August 17, 2012}}</ref>  After [[Spanish colonization of the Americas|Spanish colonization of Peru]] and importation of European food stocks including [[wheat]], [[sugarcane]] and livestock, most commoners continued primarily to eat their traditional diets, but did add grilled beef hearts sold by street vendors.<ref>{{cite book|url=https://books.google.com/books?id=GcwgxnOBXwMC&q=%22street+food%22+&pg=PA23 |title=Food In World History |author=J. Pilcher |date=December 20, 2005 |isbn=9780203970058 |access-date=August 16, 2012}}</ref> Some of Lima's 19th century street vendors such as "Erasmo, the 'negro' sango vendor" and Na Aguedita are still remembered today.<ref>{{cite book|url=https://books.google.com/books?id=NTo6c_PJWRgC&q=%22street+food%22&pg=RA3-PA226 |title=Food Cultures of the World Encyclopedia |author=Ken Albala |publisher=Boo |date=May 25, 2011 |isbn=9780313376269 |access-date=August 17, 2012}}</ref>

[[File:Frankfurter stand LOC det.4a13502.jpg|thumb|Street food vendors in early 20th century [[New York City]]]]
During the [[American colonial period]], street vendors sold "[[pepper pot soup]]" (tripe) "[[oysters]], [[corn on the cob|roasted corn ears]], [[fruit]] and [[confectionary|sweets]]", with oysters being a low-priced commodity until the 1910s when [[overfishing]] caused prices to rise.<ref>{{cite book|url=https://books.google.com/books?id=f01RpO0QsDQC&q=%22street+food%22+century&pg=PA214 |title=Good Food for Little Money: Food and Cooking Among Urban Working-class ... |author=Katherine Leonard Turner |year=2008 |isbn=9780549754237 |access-date=August 17, 2012}}</ref> In 1707, after previous restrictions that had limited their operating hours, [[Cuisine of New York City#Street food|street food vendors]] had been banned in New York City.<ref>{{cite book|url=https://books.google.com/books?id=QQgwVl22fXkC&q=street+food+history&pg=PA25 |title=Street Foods |author=Artemis P. Simopoulos |year=2000 |isbn=9783805569279 |access-date=August 16, 2012|author-link=Artemis Simopoulos }}</ref> Many women [[African-American|of African descent]] made their living selling street foods in America in the 18th and 19th centuries; with products ranging from fruit, [[cake|cakes]] and [[Nut (fruit)|nuts]] in [[Savannah, Georgia]], to [[coffee]], [[biscuits]], [[Praline (nut confection)|pralines]] and other sweets in [[New Orleans]].<ref>{{cite book|url=https://books.google.com/books?id=gF8NCxGHyMMC&q=%22street+food%22+&pg=PA71 |title=African American Foodways: Explorations of History and Culture - |date= December 2008|isbn=9780252076305 |access-date=August 17, 2012|last1=Bower |first1=Anne L. }}</ref> In the 19th century, street food vendors in [[Transylvania]] sold [[Trail mix|gingerbread-nuts]], cream mixed with corn, and [[bacon]] and other meat fried on tops of ceramic vessels with hot coals inside.<ref name="oxford">{{cite book|url=https://books.google.com/books?id=FrWgDRkS90EC&q=%22street+food%22&pg=PA118 |title=Oxford Symposium on Food and Cookery 1991: Public Eating : Proceedings |isbn=9780907325475 |access-date=August 17, 2012|last1=Walker |first1=Harlan |year=1992 }}</ref>

The [[Industrial Revolution]] saw an increase in the availability of take-out food. By the early 20th century, [[fish and chips]] was considered an "established institution" in [[United Kingdom|Britain]]. The [[hamburger]] was introduced to [[Americas|America]] around this time. The diets of [[working class|industrial workers]] were often poor, and these meals provided an "important component" to their nutrition.<ref>{{cite book|title=Food for Health, Food for Wealth: Ethnic and Gender Identities in British Iranian Community|pages=72|last=Harbottle|first=Lynn|year=2004|publisher=Berghahn Books|isbn=9781571816344|location=New York, USA}}</ref> In [[India]], local businesses and cooperatives, had begun to supply workers in the city of [[Mumbai|Mumbai (Bombay)]] with [[tiffin]] boxes by the end of the 19th century.<ref>{{cite book|title=Feeding the City: Work and Food Culture of the Mumbai Dabbawalas|last=Roncaglia|first=Sara|pages=xvi|isbn=9781909254008|publisher=Open Book Publishers|year=2013|location=London, UK}}</ref>

The [[COVID-19 pandemic]] led to many [[Restaurant|restaurants]] closing their indoor dining spaces and only offering take-out.<ref>{{cite news
| last         = Daim
| first        = Nuradzimmah
| date         = 17 March 2020
| title        = Restaurants, fast food outlets prepare for restricted movement order
| url          = https://www.nst.com.my/news/nation/2020/03/575400/restaurants-fast-food-outlets-prepare-restricted-movement-order
| work         = [[New Straits Times]]
| access-date  = 12 June 2020
}}</ref><ref>{{cite news
| last         = Wong
| first        = Alexander
| date         = 3 May 2020
| title        = McDonald's Malaysia will not open for dine-in customers on 4th May
| url          = https://www.soyacincau.com/2020/05/03/mcdonalds-malaysia-will-not-open-for-dine-in-customers-on-4th-may/
| work         = SoyaCincau
| access-date  = 12 June 2020
}}</ref>