18th Century Table
The Art of the Table in Eighteenth-Century France." The Art of the Table in Eighteenth-Century France. N.p., n.d. Web. 02 Feb. 2016.
There was not much culinary interest in France in the 18th century. Between the overeating of the powerful and wealthy and the food shortage of that time period, those who could not afford the expensive food were forced to find other means of eating. Some of these were mixing dirt into flour in order to make bread, eating some leaves and bark, and even eating human flesh. The rich had an abundance of food and often would consume as much as possible, focusing less on the quality of the food, and more on the amount of food.
This website is a collection of papers about France and French history written by experts …show more content…
on France. They not only compose papers about history, but focus on many other areas including art, music, philosophy, and much more. The papers offer diverse viewpoints coming from writers from all over. There was lots of information available, but sometimes it was hard to navigate to the sections I wanted to focus on. I think some headings and subheadings would help this problem.
Bruegel, Martin, Jean-Michel Chevet, and Sébastien Lecocq. N.p., n.d. Web.
This article explains how wealthy French schools in the 18th century served only the best to their occupants. Butchery meat was the most popular and most prized staple in these French schools. These schools not only cared about quantity, but also quality. The Butchers who prepared the meat were informed to never attempt to prepare lower end meat, and only to serve the best meats.
Overall there was lots of information on the culinary interests of schools in France. The sentences flowed well and good vocabulary was used. This source was written by three researchers from the French National Institute for Agricultural Research. The authors seemed to focus on the subject very well, and rarely got off topic. However, sometimes the ideas got confusing as there were very few subtitles to refer back to.
"The Food Timeline: History Notes--Colonial America and 17th & 18th Century France." The Food Timeline: History Notes--Colonial America and 17th & 18th Century France. N.p., n.d. Web. 03 Feb. 2016.
As bread was definitely a major food source for most peasants in France’s 18th century. When farmers were called out to war, their crops went untended for long periods of time. Even worse, inadequate means of food distribution and severe drought plagued the French people. With a shortage of food already, and the war resulting in poverty among the people, peasants had a difficult time finding enough food to survive. It is also said that the first restaurant was opened in Paris as a source of food for starving people.
This source has an abundance of information about all three classes of French people during that time.
It is written by Lynne Olver, a historian with a masters degree in library science. She provides not only valuable information on food from the French Revolution, but also shares recipes that readers can use to learn more about the food or even to attempt to recreate them. There are subtitles included which makes it easier to navigate through large amounts of information. However, the lack of images makes it difficult to visualize the types of food explained.
Sutton, Denys, and W.T Monnington. France in the 18th Century. London: S.n., 1968. Print.
The food of the eighteenth century was, again, very plentiful and intricate, but never too appealing or tasty. Breakfast normally consisted of a bowl of soup, coffee, and tea. Louis XIV was one of many royal overeaters. He ate enormous amounts of food at every meal, especially dinner. As if that was not enough, he stored large amounts of meat in case he got hungry between meals.
This book includes information about all aspects of life from the 18th century in France from music, to food, to fashion. It is very easy read and follow along to. The sentences are structured very well. The author did a good job staying on topic and did go off topic with other ideas. The vocabulary used in this book is advanced, yet easy to read and understand. Subtitles could be useful to better organise the large amounts of information
given
There was not much culinary interest in France in the 18th century. Between the overeating of the powerful and wealthy and the food shortage of that time period, those who could not afford the expensive food were forced to find other means of eating. Some of these were mixing dirt into flour in order to make bread, eating some leaves and bark, and even eating human flesh. The rich had an abundance of food and often would consume as much as possible, focusing less on the quality of the food, and more on the amount of food.
This website is a collection of papers about France and French history written by experts …show more content…
on France. They not only compose papers about history, but focus on many other areas including art, music, philosophy, and much more. The papers offer diverse viewpoints coming from writers from all over. There was lots of information available, but sometimes it was hard to navigate to the sections I wanted to focus on. I think some headings and subheadings would help this problem.
Bruegel, Martin, Jean-Michel Chevet, and Sébastien Lecocq. N.p., n.d. Web.
This article explains how wealthy French schools in the 18th century served only the best to their occupants. Butchery meat was the most popular and most prized staple in these French schools. These schools not only cared about quantity, but also quality. The Butchers who prepared the meat were informed to never attempt to prepare lower end meat, and only to serve the best meats.
Overall there was lots of information on the culinary interests of schools in France. The sentences flowed well and good vocabulary was used. This source was written by three researchers from the French National Institute for Agricultural Research. The authors seemed to focus on the subject very well, and rarely got off topic. However, sometimes the ideas got confusing as there were very few subtitles to refer back to.
"The Food Timeline: History Notes--Colonial America and 17th & 18th Century France." The Food Timeline: History Notes--Colonial America and 17th & 18th Century France. N.p., n.d. Web. 03 Feb. 2016.
As bread was definitely a major food source for most peasants in France’s 18th century. When farmers were called out to war, their crops went untended for long periods of time. Even worse, inadequate means of food distribution and severe drought plagued the French people. With a shortage of food already, and the war resulting in poverty among the people, peasants had a difficult time finding enough food to survive. It is also said that the first restaurant was opened in Paris as a source of food for starving people.
This source has an abundance of information about all three classes of French people during that time.
It is written by Lynne Olver, a historian with a masters degree in library science. She provides not only valuable information on food from the French Revolution, but also shares recipes that readers can use to learn more about the food or even to attempt to recreate them. There are subtitles included which makes it easier to navigate through large amounts of information. However, the lack of images makes it difficult to visualize the types of food explained.
Sutton, Denys, and W.T Monnington. France in the 18th Century. London: S.n., 1968. Print.
The food of the eighteenth century was, again, very plentiful and intricate, but never too appealing or tasty. Breakfast normally consisted of a bowl of soup, coffee, and tea. Louis XIV was one of many royal overeaters. He ate enormous amounts of food at every meal, especially dinner. As if that was not enough, he stored large amounts of meat in case he got hungry between meals.
This book includes information about all aspects of life from the 18th century in France from music, to food, to fashion. It is very easy read and follow along to. The sentences are structured very well. The author did a good job staying on topic and did go off topic with other ideas. The vocabulary used in this book is advanced, yet easy to read and understand. Subtitles could be useful to better organise the large amounts of information
given