early 15c., pictur, pictoure, pittour, pectur, "the process or art of drawing or painting," a sense now obsolete; also "a visual or graphic representation of a person, scene, object, etc.," from Latin pictura "painting," from pictus, past participle of pingere "to make pictures, to paint, to embroider," (see paint (v.)).
Picture window is from 1938. Picture post-card is recorded from 1899. Picture-book, "book illustrated with pictures or consisting mostly of pictures," especially one for children, is by 1847. Picture-frame "more or less ornamental border put around a picture to protect it" is from 1660s.
The phrase every picture tells a story is attested from 1900, in advertisements for an illustrated life of Christ. To be in (or out of) the picture in the figurative sense dates to 1900.
The expression a picture is worth a thousand words, attested from 1918, probably originated in the publication trade (the notion that a picture was worth 1,000 words is in printers' publications by 1911). The phrase was used in the form worth a million words by American newspaper editor Arthur Brisbane (1864-1936) in an editorial much-read c. 1916 titled "What is a Good Newspaper" in the "New York Evening Journal." In part it read: "After news and humor come good pictures. In this day of hurry we learn through the eye, and one picture may be worth a million words."
The phrase seems to have emerged into general use via the medium of advertising (which scaled down the number and also gave the expression its spurious origin story as "a Japanese proverb" or some such thing, by 1919). Earlier various acts or deeds (and in one case "the arrow") were said to be worth a thousand words.
"an eating-house, establishment where meals may be bought and eaten," 1821, from French restaurant "a restaurant," originally "food that restores," noun use of present participle of restaurer "to restore or refresh," from Old French restorer (see restore).
In 1765 a man by the name of Boulanger, also known as "Champ d'Oiseaux" or "Chantoiseau," opened a shop near the Louvre (on either the rue des Poulies or the rue Bailleul, depending on which authority one chooses to believe). There he sold what he called restaurants or bouillons restaurants—that is, meat-based consommés intended to "restore" a person's strength. Ever since the Middle Ages the word restaurant had been used to describe any of a variety of rich bouillons made with chicken, beef, roots of one sort or another, onions, herbs, and, according to some recipes, spices, crystallized sugar, toasted bread, barley, butter, and even exotic ingredients such as dried rose petals, Damascus grapes, and amber. In order to entice customers into his shop, Boulanger had inscribed on his window a line from the Gospels: "Venite ad me omnes qui stomacho laboratis et ego vos restaurabo." He was not content simply to serve bouillon, however. He also served leg of lamb in white sauce, thereby infringing the monopoly of the caterers' guild. The guild filed suit, which to everyone's astonishment ended in a judgment in favor of Boulanger. [Jean-Robert Pitte, "The Rise of the Restaurant," in "Food: A Culinary History from Antiquity to the Present," English editor Albert Sonnenfeld, transl. Clarissa Botsford, 1999, Columbia University Press]
Italian spelling ristorante attested in English by 1925. Middle English had similar words in legal language, such as restaurance "restitution." The railroad restaurant car (1872) was one adapted to afford meals to passengers while travelling.