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| Fashion ~ Pre -revolution ~Sumptuarylaws ~Post-revolution ~Fashion in Les Mis
Gardens ~17th Century ~18th Century ~19th Century ~Versailles Gambling ~Pre-Revolutionary ~Cafés & Cercles Opéra
& Theatre Etiquette ~Promenade ~Dances ~Dinner ~Casinos and Salons Bibliography ~Fashion ~Etiquette ~Restaurants ~Opéra ~Picture Bibliography
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Due to a lack of resources, the goal of the bourgeois host was to serve a sumptuous meal while spending as little as possible. Unlike the nobility, who had the resources to purchase whatever foods they desired, the bourgeoisie had to make due with seasonal foods. Below are some examples of what foods would be served during which months, in a bourgeois household.
As one can see from the list above, the designated guidlines make sense. Fruit, such as strawberries, is served during the months when they can be readily harvested, to avoid charges for importation. Also, foods such as fish, which are highly perishable, are served only during the months when they can be kept cold without paying for extra cooling.
Return to History of the Restaurant Return to Restaurants and the French Revolution
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