Event Title

Food in Revolutionary France: Bourgeois Consumption and the Evolution of Cuisine

Graduation Year

2015

Location

Room E103, Center for Natural Sciences, Illinois Wesleyan University

Start Date

20-4-2013 11:00 AM

End Date

20-4-2013 12:00 PM

Description

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.

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Apr 20th, 11:00 AM Apr 20th, 12:00 PM

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.