How Did Food Affect The Three-Fourths Of The French Revolution

Food affected three-fourths of the French revolution, and “when the grain crops failed two years in a row, in 1788 and 1789, the price of bread shot up to 88 percent of [a peasant's] wages. Many blamed the ruling class for the resulting famine and economic upheaval. On top of that, peasants resented the gabelle, a tax on salt that was particularly unfairly applied to the poor.” (Bramen, Lisa.) The food that the peasants ate “consisted of inferior grains to that of their noble neighbors, such as rye and barley. These grains were coarsely ground on a millstone, often cut with stalks, chaff (the scaly casings of the seeds of cereal grain), grass, tree bark, and even sawdust” (Reynolds, Kim) The French peasants were very poor and even though “ It is reported that although they might eat chicken on special occasions, and other preserved and heavily salted meats, their diets lacked essential minerals and vitamins, such as vitamin C and D, and they suffered from scurvy and other diseases” (Reynolds, Kim) The peasants had little to no money and “the average 18th-century worker [had to spend] half his daily wage on bread.” (Bramen, Lisa.)
Most farmers “would do their milking in two rounds, the first, "le Bloche," the second the "re-Bloch." The second round was less rich with a lower cream content. It is likely that peasants might eat the "Reblochon" or something of further inferior quality.” (Reynolds, Kim). With this poor diet, many would believe that the French peasants would have vegetables and fruit if a bit moldy, but the peasants had no such things, except for "In the area of Calais...'leeks, cauliflower, artichokes, [and] chicory' were grown. Vegetables, such as onions, were added to soup to make a thick pottage which was eaten daily." If the peasants had drunk water, there would have been none to revolt