Food in Revolutionary France: Bourgeois Consumption and the Evolution of Cuisine
Submission Type
Event
Expected Graduation Date
2015
Location
Room E103, Center for Natural Sciences, Illinois Wesleyan University
Start Date
4-20-2013 11:00 AM
End Date
4-20-2013 12:00 PM
Abstract
As France approached its revolution of 1789, societal dynamics changed dramatically as the burgeoning bourgeoisie gradually replaced the aristocracy and nobility in the political, economic, and cultural hierarchy. One aspect of French culture that saw immediate change due to this shift in power was food. Many factors affected the continued development of the modern restaurant, including a new availability of chefs: cooks who had previously been employed privately by aristocrats and nobles now integrated themselves into the new culinary culture and public dining. Another notable factor resulted from modified taste preferences and different models of consumption due to the change in clientele. This presentation will analyze the complex evolution of cuisine during the French Revolution and through the early years of the Bourbon Restoration, including the role of social perceptions of the public dining experience in the creation of the modern restaurant.
Food in Revolutionary France: Bourgeois Consumption and the Evolution of Cuisine
Room E103, Center for Natural Sciences, Illinois Wesleyan University
As France approached its revolution of 1789, societal dynamics changed dramatically as the burgeoning bourgeoisie gradually replaced the aristocracy and nobility in the political, economic, and cultural hierarchy. One aspect of French culture that saw immediate change due to this shift in power was food. Many factors affected the continued development of the modern restaurant, including a new availability of chefs: cooks who had previously been employed privately by aristocrats and nobles now integrated themselves into the new culinary culture and public dining. Another notable factor resulted from modified taste preferences and different models of consumption due to the change in clientele. This presentation will analyze the complex evolution of cuisine during the French Revolution and through the early years of the Bourbon Restoration, including the role of social perceptions of the public dining experience in the creation of the modern restaurant.