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Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
Zaïkowska studied physical and natural sciences in Geneva before moving to France in 1898; she specialized in nutrition. [1] Before the First World War , she contributed to various libertarian journals such as L'Education libertaire , L'Autarcie and in particular La Vie anarchiste , of which she became the editor in 1920.
During the 19th century, chocolate in French society was considered simultaneously a health food and being potentially dangerous. [6] During the second half of the 19th century, France was the second largest consumer of chocolate behind only Spain. [7]
A map of France in 1843 under the July Monarchy. By the French Revolution, the Kingdom of France had expanded to nearly the modern territorial limits. The 19th century would complete the process by the annexation of the Duchy of Savoy and the County of Nice (first during the First Empire, and then definitively in 1860) and some small papal (like Avignon) and foreign possessions.
According to the 19th century French historian and academician Maxime du Camp, the "primordial elements" of the Paris diet were bread, meat, and wine. [ 20 ] Maintaining a steady bread supply for the Parisians was a major preoccupation of the French government during the Restoration; no one had forgotten the consequences of a bread shortage ...
He argued meat was harmful for health and that vegetarianism could reverse the degeneration of the French population. [ 3 ] [ 4 ] Bonnejoy considered himself the only serious vegetarian activist in France during the 1880s and was scornful of rival vegetarian authors such as Edmond Pivion and Emile Tanneguy de Wogan. [ 4 ]
Jean-Marie Déguignet (19 July 1834 [1] – 29 August 1905) was a Breton soldier, farmer, salesman, shopkeeper, and writer who is best known for his memoirs illuminating the life of the rural poor of 19th-century France.
Marie-Antoine Carême (French: [maʁi ɑ̃twan kaʁɛm]; 8 June 1783 or 1784 [n 1] – 12 January 1833), known as Antonin Carême, was a leading French chef of the early 19th century. Carême was born in Paris to a poor family and, when still a child, worked in a cheap restaurant.