1 00:00:01,680 --> 00:00:04,320 Speaker 1: My name is Evil Longoria and I am My de 2 00:00:04,400 --> 00:00:09,440 Speaker 1: Gomez Racon and welcome to Hungry for History, a podcast 3 00:00:09,440 --> 00:00:11,520 Speaker 1: that explores our past and present through food. 4 00:00:11,760 --> 00:00:13,920 Speaker 2: On every episode, we'll talk about the history of some 5 00:00:14,000 --> 00:00:17,560 Speaker 2: of our favorite dishes, ingredients, and beverages from our culture. 6 00:00:17,640 --> 00:00:20,360 Speaker 3: So make yourself at home. Ewen Brochel. 7 00:00:23,000 --> 00:00:26,040 Speaker 1: So many people have asked me about podcasting, and I 8 00:00:26,120 --> 00:00:28,960 Speaker 1: was like, you have to really love what you're talking about. 9 00:00:29,280 --> 00:00:30,080 Speaker 3: If you're just going to. 10 00:00:30,120 --> 00:00:32,640 Speaker 1: Go and interview random people that you don't care about, 11 00:00:33,400 --> 00:00:36,440 Speaker 1: I do not recommend it, but if you really I go. 12 00:00:36,520 --> 00:00:38,360 Speaker 3: Every time this is on my calendar, I look forward 13 00:00:38,400 --> 00:00:39,839 Speaker 3: to it. I'm so excited for. 14 00:00:39,800 --> 00:00:42,519 Speaker 1: This episode and what we've got planned because this is 15 00:00:42,560 --> 00:00:43,879 Speaker 1: a three part series. 16 00:00:44,000 --> 00:00:44,800 Speaker 3: Is that what it is? 17 00:00:45,080 --> 00:00:48,360 Speaker 2: This is a three part series about food and revolutions 18 00:00:49,200 --> 00:00:52,279 Speaker 2: because we're seeing so many parallels in today's world right 19 00:00:52,360 --> 00:00:56,160 Speaker 2: since studying the past helps us understand the present, and 20 00:00:56,240 --> 00:01:01,040 Speaker 2: other people throughout the ages have navigated similar challenges. 21 00:01:01,240 --> 00:01:04,120 Speaker 1: I'm in France, so I think it's befitting that we 22 00:01:04,200 --> 00:01:07,759 Speaker 1: are kicking this off with the French Revolution and then 23 00:01:07,880 --> 00:01:10,920 Speaker 1: next week we're going to do the American Revolution, and 24 00:01:10,959 --> 00:01:13,360 Speaker 1: then we're going to end our three part series with 25 00:01:13,520 --> 00:01:18,720 Speaker 1: of course, mechic go, mechi go. I'm so excited about 26 00:01:18,720 --> 00:01:21,039 Speaker 1: French Revolution because it's all really fresh in my head. 27 00:01:21,120 --> 00:01:25,240 Speaker 1: We just wrapped our eight episodes of Searching for France, 28 00:01:25,959 --> 00:01:29,919 Speaker 1: and I've been traveling and studying and learning, and oh 29 00:01:29,959 --> 00:01:33,400 Speaker 1: my gosh, there are so many parallels to what's happening today, 30 00:01:33,400 --> 00:01:39,120 Speaker 1: but also the birth of so much in fine dining 31 00:01:39,520 --> 00:01:46,400 Speaker 1: and even in restaurants, menus, brasseries, bistros like so you know, 32 00:01:46,520 --> 00:01:51,040 Speaker 1: so many things come from the French Revolution and this period, 33 00:01:51,160 --> 00:01:54,200 Speaker 1: and food tells the story, it tells the economic hardship, 34 00:01:54,840 --> 00:01:59,320 Speaker 1: it tells about political oppression, and so I feel like 35 00:02:00,240 --> 00:02:04,360 Speaker 1: this three part series is super timely because we are 36 00:02:04,400 --> 00:02:06,160 Speaker 1: going to find a lot of similarities as to what 37 00:02:06,320 --> 00:02:09,120 Speaker 1: is happening now and how it's going to affect our 38 00:02:09,120 --> 00:02:15,840 Speaker 1: food culture, not just socioeconomic political geopolitical issues as well. 39 00:02:16,080 --> 00:02:18,480 Speaker 2: Absolutely, and also just on that note, we're doing a 40 00:02:18,520 --> 00:02:21,800 Speaker 2: whole series on restaurant history and on food critics, and 41 00:02:21,840 --> 00:02:25,520 Speaker 2: it's all related to the French Revolution. So let's start 42 00:02:25,760 --> 00:02:29,480 Speaker 2: with defining a revolution, like, what is it? How did 43 00:02:29,440 --> 00:02:33,760 Speaker 2: it happen? Let's start. Yeah, because a revolution doesn't just happen. 44 00:02:35,680 --> 00:02:37,480 Speaker 2: It's a revolution is actually. 45 00:02:37,280 --> 00:02:40,520 Speaker 1: The breaking point, right, Like it's like enough, So a 46 00:02:40,520 --> 00:02:42,360 Speaker 1: lot of things have had to happen for a revolution 47 00:02:42,520 --> 00:02:46,240 Speaker 1: to happen. French revolution, American revolution, Mexican revolution. I mean, 48 00:02:46,880 --> 00:02:50,480 Speaker 1: people are like not cool with status quo or how 49 00:02:50,520 --> 00:02:52,519 Speaker 1: things are going, and they want to create something new. 50 00:02:52,560 --> 00:02:56,800 Speaker 1: So it's this forcible overthrow of a government or the 51 00:02:56,880 --> 00:03:02,120 Speaker 1: overthrow of the social order and the desire for a 52 00:03:02,160 --> 00:03:03,760 Speaker 1: new way, a new system. 53 00:03:04,720 --> 00:03:07,519 Speaker 2: And would you agree, yes, I could agree. And it's 54 00:03:07,560 --> 00:03:11,919 Speaker 2: like enough people have to say that's it. We need 55 00:03:12,040 --> 00:03:16,120 Speaker 2: a radical change because there are people are hungry, people 56 00:03:16,120 --> 00:03:19,200 Speaker 2: are oppressed because of so many reasons, and they and 57 00:03:19,240 --> 00:03:22,079 Speaker 2: they differ from a war. So I think that that's 58 00:03:22,120 --> 00:03:24,440 Speaker 2: something that I was a little bit okay that I 59 00:03:24,520 --> 00:03:26,800 Speaker 2: really had to think about, Like what's the difference between 60 00:03:26,800 --> 00:03:30,280 Speaker 2: a revolution and a war? So, right, a revolution is 61 00:03:30,280 --> 00:03:35,040 Speaker 2: this radical sudden change in power. 62 00:03:34,880 --> 00:03:37,560 Speaker 3: Or social structure, social structure. 63 00:03:37,640 --> 00:03:41,920 Speaker 2: Yeah, and it's led by the people against an existing system. Right, 64 00:03:41,960 --> 00:03:45,600 Speaker 2: it's like the people overthrow the existing regime because they 65 00:03:45,680 --> 00:03:46,880 Speaker 2: need something different. 66 00:03:46,960 --> 00:03:48,560 Speaker 3: Right, if there's a dictatorship, we. 67 00:03:48,560 --> 00:03:53,000 Speaker 2: Need democracy, monarchy to republic and a war is a 68 00:03:53,160 --> 00:03:57,360 Speaker 2: conflict between nations and organized groups, and it's all often 69 00:03:57,520 --> 00:04:02,280 Speaker 2: like large scale violence, and it's not necessarily about internal change, 70 00:04:02,560 --> 00:04:06,400 Speaker 2: and so it can be over territory or power or ideologies. 71 00:04:06,440 --> 00:04:09,520 Speaker 2: So they're much, you know, bigger, like the Second World War. 72 00:04:09,840 --> 00:04:15,440 Speaker 1: You know what's happening today? Which is so interesting in 73 00:04:15,480 --> 00:04:19,240 Speaker 1: these two definitions. As we're prepping for this episode, you know, 74 00:04:19,279 --> 00:04:23,159 Speaker 1: a revolution can't happen without people, like the people have 75 00:04:23,480 --> 00:04:28,000 Speaker 1: risen and the people there's an uprising of desire for change, 76 00:04:28,200 --> 00:04:33,880 Speaker 1: like people really fuel and are the engine of a revolution, 77 00:04:34,720 --> 00:04:40,120 Speaker 1: a war between these nations or organized It's like today, 78 00:04:40,440 --> 00:04:43,600 Speaker 1: I feel like we Americans are in so many wars 79 00:04:43,640 --> 00:04:45,240 Speaker 1: that I have zero desire to. 80 00:04:45,200 --> 00:04:49,720 Speaker 3: Be in, Like why why is happening? 81 00:04:49,760 --> 00:04:52,120 Speaker 1: And I don't feel like, you know, we are a 82 00:04:52,120 --> 00:04:54,320 Speaker 1: part of those There's are decisions that I wish we 83 00:04:54,360 --> 00:04:58,760 Speaker 1: could help stop, I wish we could help prevent, and 84 00:04:58,880 --> 00:05:01,200 Speaker 1: I feel power in. 85 00:05:01,080 --> 00:05:02,880 Speaker 3: All of the wars that are going on today. 86 00:05:03,200 --> 00:05:05,719 Speaker 2: And that's what's so frustrating because I do feel so 87 00:05:05,800 --> 00:05:09,640 Speaker 2: powerless as well, and these are decisions that are beyond 88 00:05:09,720 --> 00:05:13,240 Speaker 2: our control. But revolutions, you know, that's different, and you 89 00:05:13,279 --> 00:05:16,520 Speaker 2: know you wonder with everything that's happening in the US 90 00:05:16,680 --> 00:05:23,040 Speaker 2: right now, these deep political polarization, these extreme economic inequality, 91 00:05:23,640 --> 00:05:28,040 Speaker 2: racial injustice, social injustice. There's just this erosion of democracy 92 00:05:29,000 --> 00:05:33,799 Speaker 2: and mistrust and disinformation. So it's like, oh, wait, pinora 93 00:05:33,839 --> 00:05:36,479 Speaker 2: revolution be spurred here in the US. You know, it 94 00:05:36,600 --> 00:05:38,279 Speaker 2: just makes you wonder. 95 00:05:38,680 --> 00:05:42,160 Speaker 1: In order to talk about the French Revolution, you have 96 00:05:42,279 --> 00:05:47,160 Speaker 1: to talk about Louis, the Louise, the Louise, Yeah, all 97 00:05:47,200 --> 00:05:50,320 Speaker 1: of them. Louis the fourteenth, Louis, the fifteenth, Louis the 98 00:05:50,440 --> 00:05:54,880 Speaker 1: sixteenth was really where everything came to a head in 99 00:05:54,880 --> 00:06:00,440 Speaker 1: France and this huge social inequality. There was an economic crisis, 100 00:06:00,480 --> 00:06:06,560 Speaker 1: you know, the let them eat cake mentality, and also 101 00:06:06,600 --> 00:06:10,720 Speaker 1: the monarchy's inability to reform or respond to any of 102 00:06:10,760 --> 00:06:13,719 Speaker 1: these crises that were happening in France at the time, 103 00:06:13,760 --> 00:06:17,280 Speaker 1: and France was at war with everybody, like everybody, and 104 00:06:17,360 --> 00:06:20,039 Speaker 1: so a lot of this led to the French Revolution, 105 00:06:20,200 --> 00:06:22,680 Speaker 1: which was in seventeen eighty nine. But if you look 106 00:06:22,720 --> 00:06:27,200 Speaker 1: at you know, Louis the thirteen fourteen, fifteen sixteen, that 107 00:06:27,360 --> 00:06:30,520 Speaker 1: was like thirteen hundreds, fourteen hundreds, fifteen hundreds, and a 108 00:06:30,560 --> 00:06:34,080 Speaker 1: lot of stuff happened Louis the fourteenth is famously known 109 00:06:34,160 --> 00:06:35,320 Speaker 1: for wanting. 110 00:06:35,279 --> 00:06:37,360 Speaker 3: Protocol and etiquette. 111 00:06:37,400 --> 00:06:41,280 Speaker 1: It was actually Catherine Medici, this Italian aristocrat who came 112 00:06:41,320 --> 00:06:42,159 Speaker 1: to the French court. 113 00:06:42,320 --> 00:06:44,040 Speaker 3: And before. 114 00:06:45,320 --> 00:06:49,839 Speaker 1: Before she arrived, the eating in the court was a buffet. 115 00:06:50,040 --> 00:06:53,080 Speaker 1: It was meat on the table, soup on the table, 116 00:06:53,160 --> 00:06:55,279 Speaker 1: cheeses on the table, fruits on the table, desserts on 117 00:06:55,279 --> 00:06:58,720 Speaker 1: the table, and people would grab with their hands and eat. 118 00:06:59,160 --> 00:07:00,479 Speaker 3: And when she arrived, she's. 119 00:07:00,320 --> 00:07:05,000 Speaker 1: Like, what is this chaos? This is madness. You eat 120 00:07:05,040 --> 00:07:08,840 Speaker 1: in courses. Soup is first, and it was like the 121 00:07:08,839 --> 00:07:12,280 Speaker 1: birth of these courses, and she introduced the fork. 122 00:07:12,720 --> 00:07:17,120 Speaker 2: So she married Henry the Second fifteen thirty three. We 123 00:07:17,440 --> 00:07:20,640 Speaker 2: talked about her a little bit in our sugar episode 124 00:07:21,120 --> 00:07:25,400 Speaker 2: when we were talking about sugar sculptures. So he was 125 00:07:25,440 --> 00:07:27,920 Speaker 2: not at the wedding, so they made a sugar sculpture 126 00:07:27,960 --> 00:07:31,400 Speaker 2: of him, and so she married his sugar sculpture. Anyhow, 127 00:07:31,520 --> 00:07:34,440 Speaker 2: it's a total aside, but she brought the fork into 128 00:07:34,480 --> 00:07:35,920 Speaker 2: France from you. 129 00:07:35,920 --> 00:07:38,080 Speaker 3: Know, can you? I was like, what were they doing 130 00:07:38,080 --> 00:07:41,320 Speaker 3: before that? They were waiting with her, eating with their hands, but. 131 00:07:41,400 --> 00:07:45,080 Speaker 2: Only eating up to their second knuckle, and they kept 132 00:07:45,360 --> 00:07:51,040 Speaker 2: the pinky up because they dip their pinky into the spices. 133 00:07:51,600 --> 00:07:54,280 Speaker 2: So when people, you know, when you have your little 134 00:07:54,320 --> 00:07:56,520 Speaker 2: pinky out, it's because of that, they say that they 135 00:07:56,640 --> 00:07:58,080 Speaker 2: kept that clean. 136 00:07:58,480 --> 00:08:01,440 Speaker 1: Well, I want to mention also, so before the French 137 00:08:01,480 --> 00:08:06,040 Speaker 1: Revolution and during Louis the fourteenth rain food was very 138 00:08:06,080 --> 00:08:10,560 Speaker 1: spicy and not like hot spicy, but full of spice 139 00:08:10,760 --> 00:08:16,560 Speaker 1: and flavor because of a salting and conservation, because obviously 140 00:08:17,000 --> 00:08:19,200 Speaker 1: food could go bad. And so that's one thing Louis 141 00:08:19,240 --> 00:08:22,200 Speaker 1: the fourteenth is credited of doing, as well as taking 142 00:08:22,240 --> 00:08:27,880 Speaker 1: away seasoning and letting the food shine. And he also 143 00:08:28,120 --> 00:08:32,679 Speaker 1: brought about this idea that and again this was just 144 00:08:32,720 --> 00:08:36,199 Speaker 1: for the monarchy and the court is food for enjoyment 145 00:08:36,960 --> 00:08:42,319 Speaker 1: as opposed to sustenance, And that was introduced in the courts, 146 00:08:42,440 --> 00:08:45,560 Speaker 1: but not with the people, right, and people are still 147 00:08:46,240 --> 00:08:50,040 Speaker 1: needed sustenance, and you know, and they said during this time, 148 00:08:50,720 --> 00:08:53,520 Speaker 1: this is why France was so good at bread making 149 00:08:53,640 --> 00:08:56,079 Speaker 1: or became the best bakers in the world, is because 150 00:08:56,120 --> 00:08:57,440 Speaker 1: that was the cheapest form to eat. 151 00:08:57,480 --> 00:08:58,439 Speaker 3: And they just got so. 152 00:08:59,120 --> 00:09:04,280 Speaker 1: The poor peasants and people could only make bread, and 153 00:09:04,320 --> 00:09:06,880 Speaker 1: they got really good at it because they made so 154 00:09:07,080 --> 00:09:07,640 Speaker 1: much of it. 155 00:09:08,400 --> 00:09:10,960 Speaker 2: I want to add to that the spices, and we 156 00:09:11,000 --> 00:09:12,720 Speaker 2: talked I think about this a little bit in our 157 00:09:12,760 --> 00:09:18,600 Speaker 2: spice episode last season. When spices and with colonization, spices 158 00:09:18,640 --> 00:09:21,920 Speaker 2: were no longer a symbol of status, people could afford it. 159 00:09:22,000 --> 00:09:24,680 Speaker 2: So then Louis the fourteenth under his court and he 160 00:09:24,800 --> 00:09:28,040 Speaker 2: moved the court to Versailles. He was like, wait, now 161 00:09:28,480 --> 00:09:31,120 Speaker 2: spices are available, so what can we do that's different. 162 00:09:31,400 --> 00:09:35,599 Speaker 2: So they started cooking with butter and lemon and herbs, 163 00:09:36,000 --> 00:09:40,120 Speaker 2: and food became more like you said about pleasure, about 164 00:09:40,280 --> 00:09:44,640 Speaker 2: the mouth feel. It became sensual, and that is something 165 00:09:44,679 --> 00:09:47,280 Speaker 2: that's so French. And then the cookbooks that they were 166 00:09:47,320 --> 00:09:50,520 Speaker 2: writing at the time, they and all of the other 167 00:09:50,640 --> 00:09:53,720 Speaker 2: courts around Europe wanted to emulate them. But like you said, 168 00:09:53,800 --> 00:10:02,480 Speaker 2: this was only for them. 169 00:10:02,760 --> 00:10:05,400 Speaker 1: Let's talk about the lavishness of the court, because this 170 00:10:05,559 --> 00:10:08,600 Speaker 1: is obviously a big catalyst for the French Revolution. 171 00:10:08,800 --> 00:10:12,000 Speaker 3: Was this inequality in survival? 172 00:10:12,880 --> 00:10:16,360 Speaker 1: Yeah, but the court was like all about flying dining 173 00:10:16,400 --> 00:10:20,720 Speaker 1: and you could actually go and watch the royal family dine. 174 00:10:20,800 --> 00:10:24,280 Speaker 4: You couldn't eat, but you could watch them enjoy these 175 00:10:24,280 --> 00:10:27,680 Speaker 4: elaborate multi course dishes that were brought in by servants, 176 00:10:27,720 --> 00:10:30,920 Speaker 4: and there was usually music, and you could, you could 177 00:10:31,280 --> 00:10:34,440 Speaker 4: observe this like that. 178 00:10:34,360 --> 00:10:37,160 Speaker 3: Would be upsetting. I can see why that would be upsetting. 179 00:10:37,640 --> 00:10:41,320 Speaker 2: It was a performance, like was basically performance hard and 180 00:10:41,440 --> 00:10:43,960 Speaker 2: people used to, you know, during the court of Louis 181 00:10:44,160 --> 00:10:48,640 Speaker 2: the fourteenth, they used to line up and then people 182 00:10:48,640 --> 00:10:51,680 Speaker 2: would bow to the food of the king and it 183 00:10:51,800 --> 00:10:54,000 Speaker 2: was brought to the table, and it was all of 184 00:10:54,040 --> 00:10:58,760 Speaker 2: these courses and everything was served in these gorgeous silver 185 00:10:59,480 --> 00:11:04,600 Speaker 2: you know vessels, and yes you could, and you would 186 00:11:04,640 --> 00:11:08,720 Speaker 2: just watch them in silence while they while they dined, 187 00:11:09,200 --> 00:11:14,160 Speaker 2: and they did these these these sermon I guess they're ceremonies, 188 00:11:14,200 --> 00:11:19,240 Speaker 2: these performances basically to remind the people of. 189 00:11:19,160 --> 00:11:21,199 Speaker 3: Their place in the hierarchy. 190 00:11:21,360 --> 00:11:23,800 Speaker 2: But there's so much and moving forward to you know, 191 00:11:23,880 --> 00:11:27,760 Speaker 2: Louis the sixteenth, who was married to Marie Antoinette, right, 192 00:11:27,880 --> 00:11:33,120 Speaker 2: she built this faux rustic village on the grounds of Versailles, 193 00:11:33,600 --> 00:11:37,320 Speaker 2: and she pretended to be a peasant and she dined 194 00:11:37,400 --> 00:11:40,640 Speaker 2: these peasant style like with like milk and eggs and 195 00:11:40,720 --> 00:11:42,719 Speaker 2: produce that were almost like there. 196 00:11:42,800 --> 00:11:47,319 Speaker 3: She was almost like she was mocking real poverty. 197 00:11:47,360 --> 00:11:50,280 Speaker 2: Right exactly, And of course that's how the people saw it, 198 00:11:50,360 --> 00:11:53,079 Speaker 2: and she was you know, she was mocking them. 199 00:11:53,240 --> 00:11:55,440 Speaker 3: And then so is this true that she did not 200 00:11:55,679 --> 00:11:58,679 Speaker 3: say let them meat cake? She never said let them 201 00:11:58,720 --> 00:11:59,160 Speaker 3: meat cake. 202 00:11:59,240 --> 00:12:02,960 Speaker 2: There's no evidence that she actually said it, but you 203 00:12:03,000 --> 00:12:06,120 Speaker 2: know it's reinforced with everything that she did, yeah. 204 00:12:06,000 --> 00:12:08,920 Speaker 1: Doing, I mean, if there's history of that. She used 205 00:12:08,960 --> 00:12:09,960 Speaker 1: to mock poverty. 206 00:12:10,080 --> 00:12:12,240 Speaker 3: So the bread riots, so bread was. 207 00:12:12,760 --> 00:12:16,559 Speaker 1: Central to the French diet and especially the poor they became. 208 00:12:16,640 --> 00:12:20,040 Speaker 1: This is a big reason why they became such amazing 209 00:12:20,600 --> 00:12:24,360 Speaker 1: bread makers throughout the world is because that's all they had. 210 00:12:25,240 --> 00:12:28,360 Speaker 3: And these there was these food shortages. 211 00:12:27,960 --> 00:12:31,320 Speaker 1: And rising bread prices because there was poor harvest and 212 00:12:31,400 --> 00:12:34,280 Speaker 1: there was bad economic policies, and there was this widespread 213 00:12:34,440 --> 00:12:35,920 Speaker 1: spread hunger at the time. 214 00:12:36,800 --> 00:12:39,119 Speaker 3: And it led to this Flower War. 215 00:12:39,040 --> 00:12:43,800 Speaker 1: In seventeen seventy five, which was, you know, ten years 216 00:12:43,840 --> 00:12:45,480 Speaker 1: before the French Revolution. 217 00:12:46,080 --> 00:12:48,240 Speaker 3: The Flower Wars, it was a series of riots. 218 00:12:48,280 --> 00:12:50,839 Speaker 2: So there was about three hundred riots that swept all 219 00:12:50,960 --> 00:12:56,559 Speaker 2: the entire country because of rising bread prices and food shortages. 220 00:12:56,640 --> 00:12:59,080 Speaker 2: And this was so it was about ten years before 221 00:12:59,400 --> 00:13:02,160 Speaker 2: and it was considered one of the first clear signs 222 00:13:02,200 --> 00:13:05,760 Speaker 2: that the public was done right, there needed to be changed. 223 00:13:06,280 --> 00:13:09,040 Speaker 2: And then the final one of these riots was the 224 00:13:09,080 --> 00:13:12,040 Speaker 2: Women's March on Versailles, and this was in seventeen eighty nine, 225 00:13:12,040 --> 00:13:14,560 Speaker 2: which is a year that the revolution broke out, and 226 00:13:14,600 --> 00:13:17,680 Speaker 2: this was a huge turning point. So this group of 227 00:13:17,800 --> 00:13:23,679 Speaker 2: women of hungry women, discontent women walked from Paris. They 228 00:13:23,760 --> 00:13:26,400 Speaker 2: marched thousands of women from Paris all the way to 229 00:13:26,440 --> 00:13:29,960 Speaker 2: the Palace of Versailles. They stormed the palace and they 230 00:13:30,000 --> 00:13:33,719 Speaker 2: called for Louis the sixteenth in Queen and Marie Antoinette 231 00:13:33,800 --> 00:13:37,640 Speaker 2: to return to Paris so they could be closely observed 232 00:13:38,120 --> 00:13:42,320 Speaker 2: and held accountable by the people. So basically they left, 233 00:13:42,760 --> 00:13:45,600 Speaker 2: they were relocated to the Tuileries Palace and they were 234 00:13:45,640 --> 00:13:49,280 Speaker 2: placed under house arrest. So this march, it was thousands 235 00:13:49,320 --> 00:13:55,480 Speaker 2: of women that got together, marched into Versailles and demanded 236 00:13:55,720 --> 00:14:00,800 Speaker 2: that their rulers be held accountable. And this was the 237 00:14:00,840 --> 00:14:03,640 Speaker 2: first real demonstration of this challenge to the monarchy. It 238 00:14:03,720 --> 00:14:08,160 Speaker 2: started off as another brad riot, but it became this 239 00:14:08,559 --> 00:14:13,160 Speaker 2: huge statement and it really marked the beginning of the 240 00:14:13,240 --> 00:14:16,480 Speaker 2: fall of the ancient regime. Right, So it's like a 241 00:14:16,559 --> 00:14:21,600 Speaker 2: group of hungry women. It really is just incredible to me. 242 00:14:21,960 --> 00:14:26,280 Speaker 1: Yeah, I do find that amazing and it's usually usually 243 00:14:26,360 --> 00:14:30,560 Speaker 1: womenen in a lot of places. You know, Argentina had 244 00:14:30,600 --> 00:14:33,200 Speaker 1: that movement and it was all the mothers, and Cuba 245 00:14:33,320 --> 00:14:34,520 Speaker 1: had the movement. 246 00:14:34,320 --> 00:14:36,800 Speaker 3: Where you know, the mothers worldwide. I mean, there's so 247 00:14:36,880 --> 00:14:38,000 Speaker 3: many moments in. 248 00:14:38,040 --> 00:14:41,880 Speaker 1: History where you look to the women and mothers to 249 00:14:42,560 --> 00:14:46,080 Speaker 1: really go enough, like enough is enough. And I really 250 00:14:46,160 --> 00:14:50,320 Speaker 1: also I loved in this era during the revolution, public 251 00:14:50,360 --> 00:14:55,120 Speaker 1: figures or politicians that were for the French Revolution, not 252 00:14:55,240 --> 00:15:00,680 Speaker 1: part of the monarchy, actually preferred to be seen dining 253 00:15:01,520 --> 00:15:06,240 Speaker 1: eating simply bread, soup, beans, eating what what they would 254 00:15:06,240 --> 00:15:08,200 Speaker 1: say that people of virtue would eat. You know, they 255 00:15:08,240 --> 00:15:10,920 Speaker 1: wanted to be seen eating the food of the working 256 00:15:10,960 --> 00:15:14,000 Speaker 1: people to show solidarity, and it was like a statement 257 00:15:14,120 --> 00:15:17,720 Speaker 1: of I stand with the nation, not nobility. That they 258 00:15:17,840 --> 00:15:22,880 Speaker 1: lived by the revolutionary values and they shared meals and 259 00:15:22,920 --> 00:15:26,240 Speaker 1: this became a tool of unity and protest and propaganda. 260 00:15:26,800 --> 00:15:29,800 Speaker 1: More than nourishment, it just became a symbol of equality 261 00:15:29,840 --> 00:15:34,080 Speaker 1: and a collective identity. And I like how in this 262 00:15:34,160 --> 00:15:37,880 Speaker 1: moment onions and cabbage represented simplicity, and so they were 263 00:15:37,920 --> 00:15:43,840 Speaker 1: often included in patriotic meals, simple root vegetables. You know, 264 00:15:43,880 --> 00:15:46,960 Speaker 1: the leaks, the turnups, carrots, potatoes. They became a symbol 265 00:15:47,000 --> 00:15:49,640 Speaker 1: of the revolutionary virtue. 266 00:15:49,880 --> 00:15:51,920 Speaker 3: So what were soup. 267 00:15:51,760 --> 00:15:54,520 Speaker 5: Kitchens called bouyons? And is that why a buyon is 268 00:15:54,520 --> 00:15:56,920 Speaker 5: called a bouyon. Yeah, and it was, that's where it 269 00:15:56,920 --> 00:15:59,520 Speaker 5: comes from. Yeah, it was set up, you know, they 270 00:15:59,560 --> 00:16:03,040 Speaker 5: were set up. But these mouleions, these soup kitchens were 271 00:16:03,040 --> 00:16:05,680 Speaker 5: set up for the poor. And in seventeen ninety three, 272 00:16:05,720 --> 00:16:08,280 Speaker 5: the French government passed a law called the Bread of 273 00:16:08,320 --> 00:16:12,280 Speaker 5: Equality Decree and required that all bakers make only one 274 00:16:12,360 --> 00:16:15,720 Speaker 5: kind of bread for everybody. Because before the revolution, the 275 00:16:16,080 --> 00:16:17,400 Speaker 5: ate the wealthy. 276 00:16:17,040 --> 00:16:20,480 Speaker 2: Eight fine white bread, and the poor had to eat 277 00:16:20,600 --> 00:16:23,760 Speaker 2: dark bread, whatever made from whatever they could get their 278 00:16:23,760 --> 00:16:26,880 Speaker 2: hands on. And this new law said, you know what, no, 279 00:16:27,640 --> 00:16:30,320 Speaker 2: this is the bread that's going to be made for everybody. 280 00:16:30,360 --> 00:16:34,680 Speaker 2: So it removed this symbol of class from bread. That's 281 00:16:34,720 --> 00:16:37,720 Speaker 2: so beautiful. I think it's like, oh my gosh, yes, 282 00:16:37,840 --> 00:16:40,360 Speaker 2: it's it's bread for everybody. 283 00:16:40,560 --> 00:16:40,760 Speaker 3: Yeah. 284 00:16:40,800 --> 00:16:43,960 Speaker 1: The same thing happened with like flour, butter, meat, like 285 00:16:44,000 --> 00:16:46,359 Speaker 1: they set they set price controls. 286 00:16:46,680 --> 00:16:49,440 Speaker 3: Yeah, so amazing, it's so incredible. 287 00:16:49,600 --> 00:16:53,080 Speaker 2: Yeah, it's so incredible, and it's like, yeah, everybody needs 288 00:16:53,200 --> 00:16:55,680 Speaker 2: everybody has the right to eat and everybody has the 289 00:16:55,760 --> 00:16:56,360 Speaker 2: right to eat. 290 00:16:56,520 --> 00:16:57,520 Speaker 3: You know, well, this. 291 00:16:57,520 --> 00:17:00,640 Speaker 1: Is what about fascinating being here doing searching for France 292 00:17:01,040 --> 00:17:06,080 Speaker 1: is the start of restaurants and how the word came 293 00:17:06,119 --> 00:17:09,080 Speaker 1: to be and the concept which does come from France 294 00:17:10,119 --> 00:17:13,560 Speaker 1: was because after the French Revolution, the court had so 295 00:17:13,720 --> 00:17:19,040 Speaker 1: many baker's chef partisserie plosonery, like the person who does 296 00:17:19,240 --> 00:17:21,359 Speaker 1: just the fish, the person who does just the meat, 297 00:17:21,400 --> 00:17:24,280 Speaker 1: the person who does just the fowl. Like, they had 298 00:17:24,359 --> 00:17:30,280 Speaker 1: so many specialists in the court kitchens that once you know, 299 00:17:31,000 --> 00:17:34,680 Speaker 1: the monarchy fell, we saw all of these chefs out 300 00:17:34,680 --> 00:17:39,040 Speaker 1: of work and this led to the rise of restaurants and. 301 00:17:41,640 --> 00:17:45,000 Speaker 3: Public dining, which was this huge new concept. 302 00:17:44,600 --> 00:17:46,320 Speaker 1: Because they're like, all I never know how to do 303 00:17:46,480 --> 00:17:50,240 Speaker 1: is like baked bread or cook meat, and so prior 304 00:17:50,280 --> 00:18:02,880 Speaker 1: to the revolution, this fine dining was just confined to aristocracy. 305 00:18:03,080 --> 00:18:07,159 Speaker 2: I'm really, as you know, fascinated with cookbooks and how 306 00:18:08,560 --> 00:18:10,320 Speaker 2: obsessed more than fascinated. 307 00:18:10,800 --> 00:18:15,320 Speaker 3: But we could really trace all of this through the cookbooks. 308 00:18:15,600 --> 00:18:17,680 Speaker 3: So there are many Yeah, but we've. 309 00:18:17,480 --> 00:18:21,159 Speaker 1: Talked about cookbooks in the past, but like this particular 310 00:18:21,240 --> 00:18:26,760 Speaker 1: moment in time is pretty interesting for the culinary landscape 311 00:18:26,800 --> 00:18:29,200 Speaker 1: to re reflected in a cookbook. 312 00:18:29,320 --> 00:18:31,439 Speaker 3: Pretty fascinating, really fascinating. 313 00:18:31,480 --> 00:18:34,880 Speaker 2: And you mentioned, you know, Louis the sixth, the fourteenth 314 00:18:34,920 --> 00:18:37,280 Speaker 2: and the dining that we were talking about in the 315 00:18:37,359 --> 00:18:40,080 Speaker 2: in the in the beginning, there was this cookbook that 316 00:18:40,080 --> 00:18:44,160 Speaker 2: was written in sixteen fifty one, so well before the revolution, 317 00:18:44,480 --> 00:18:49,280 Speaker 2: La Cuisinier Francois by Lavarenn, and this was foundational to 318 00:18:49,359 --> 00:18:54,600 Speaker 2: French cuisine. This was written under the under Louis the fourteenth. 319 00:18:54,640 --> 00:18:58,560 Speaker 2: I mean, this book was translated to every language, but 320 00:18:58,640 --> 00:19:03,199 Speaker 2: it continued to be published after the revolution because with 321 00:19:03,280 --> 00:19:08,160 Speaker 2: the rise of restaurants and really the professionalization of cooking, 322 00:19:08,880 --> 00:19:12,359 Speaker 2: chefs still really wanted this book. There's another one that 323 00:19:12,440 --> 00:19:17,240 Speaker 2: was published before the revolution, The Cuisinier Bourgeois, published in 324 00:19:17,280 --> 00:19:21,160 Speaker 2: seventeen forty six, and that was reissued and it aimed 325 00:19:21,280 --> 00:19:24,320 Speaker 2: to make French cuisine more accessible. And he uses the 326 00:19:24,560 --> 00:19:28,080 Speaker 2: name quisinier, which is feminine in the title. 327 00:19:28,280 --> 00:19:31,320 Speaker 3: Yeah, yeah, cuisinia. I think my friend is terrible. No, 328 00:19:31,480 --> 00:19:33,920 Speaker 3: you're you're saying it in Spanish. You're saying it in Spanish, 329 00:19:33,960 --> 00:19:36,000 Speaker 3: cuisinnier cuisinie. 330 00:19:36,320 --> 00:19:40,800 Speaker 2: But then after the revolution, cookbooks become more instructional, step 331 00:19:40,800 --> 00:19:45,240 Speaker 2: by steps they become much more practical. They're you know, 332 00:19:45,480 --> 00:19:49,440 Speaker 2: they're they combine etiquette and economy and just culinary advice. 333 00:19:50,040 --> 00:19:52,400 Speaker 3: And these are typically domestic guides that. 334 00:19:52,359 --> 00:19:55,800 Speaker 2: Were written by women or for women, right, so they 335 00:19:55,840 --> 00:19:58,480 Speaker 2: were cookbooks, but they were also domestic manuals. 336 00:19:58,600 --> 00:20:02,200 Speaker 1: Well, you know the book, the book that everybody has 337 00:20:02,240 --> 00:20:05,840 Speaker 1: in their kitchen is by Escofia. We didn't yeah about him, 338 00:20:06,240 --> 00:20:09,080 Speaker 1: and he did, like the Bible, every kitchen you go in, 339 00:20:09,200 --> 00:20:13,920 Speaker 1: not just France, in Spain, in Mexico, everybody has Escofia's book. 340 00:20:13,960 --> 00:20:16,560 Speaker 1: And he came later, you know, he was he was 341 00:20:16,600 --> 00:20:19,440 Speaker 1: like born in eighteen forty six, died in nineteen thirty five, 342 00:20:19,520 --> 00:20:23,400 Speaker 1: so he was He's responsible for so much the mother 343 00:20:23,480 --> 00:20:26,360 Speaker 1: sauces where everything stems from oh my god, now I'm 344 00:20:26,359 --> 00:20:30,960 Speaker 1: forgetting a holidays, baschamel, all of the mother sauces that 345 00:20:31,000 --> 00:20:35,040 Speaker 1: become other sauces, and then also the brigade system, which 346 00:20:35,040 --> 00:20:35,720 Speaker 1: we'll talk about it and. 347 00:20:35,760 --> 00:20:37,280 Speaker 2: We'll talk about it, we'll talk about it in our 348 00:20:37,280 --> 00:20:38,160 Speaker 2: restaurant episode. 349 00:20:38,160 --> 00:20:42,520 Speaker 3: But yeah, in the restaurant episode. But was like the dude, 350 00:20:42,760 --> 00:20:46,040 Speaker 3: he was the guy. He was the dude. Yeah, he was, 351 00:20:46,400 --> 00:20:49,720 Speaker 3: you're right, because my point is like cookbooks weren't just cookbooks. 352 00:20:49,720 --> 00:20:51,600 Speaker 1: It was like etiquette had us at the table, how 353 00:20:51,640 --> 00:20:53,119 Speaker 1: the kitchen should be run, how to the front of 354 00:20:53,119 --> 00:20:53,880 Speaker 1: the house should be run. 355 00:20:53,920 --> 00:20:55,479 Speaker 3: These are some sauces you shouldn't like. 356 00:20:55,800 --> 00:21:01,040 Speaker 2: It was very comprehensive, that totally, totally, really, and it 357 00:21:01,080 --> 00:21:04,679 Speaker 2: really stays the standard for the professionalization of cooking kind 358 00:21:04,720 --> 00:21:07,800 Speaker 2: of around around the world. I wanted to mention one 359 00:21:07,840 --> 00:21:12,000 Speaker 2: other book the allowed to Cuisinier was that eighty fourteen. 360 00:21:12,320 --> 00:21:15,680 Speaker 3: Yeah, but laf de Cuisinie. There you go. 361 00:21:15,880 --> 00:21:19,600 Speaker 2: You say it on all the titles, you say all 362 00:21:19,600 --> 00:21:21,439 Speaker 2: the titles, so you could say that this guy's name 363 00:21:21,480 --> 00:21:22,920 Speaker 2: Antoine Bouvier. 364 00:21:23,240 --> 00:21:26,439 Speaker 3: He was a chef, He opened one of Barris's first restaurants. 365 00:21:26,560 --> 00:21:29,080 Speaker 3: He bridged this professional technique and home cooking. 366 00:21:29,200 --> 00:21:32,080 Speaker 2: So there are lots of interesting books that were being 367 00:21:32,080 --> 00:21:34,000 Speaker 2: written during this time. 368 00:21:34,359 --> 00:21:36,879 Speaker 1: We could do two hours on the French Revolution and 369 00:21:36,920 --> 00:21:40,480 Speaker 1: its effect that it has on food, on an ingredients, 370 00:21:40,600 --> 00:21:46,200 Speaker 1: and also on fine dining, because it affected so many 371 00:21:46,280 --> 00:21:47,000 Speaker 1: of those things. 372 00:21:47,320 --> 00:21:51,480 Speaker 3: But I think the thing that it mosted was restaurants. 373 00:21:51,480 --> 00:21:53,840 Speaker 1: And so I'm so excited for that episode later because 374 00:21:53,840 --> 00:21:56,040 Speaker 1: that's a whole can of worms that we're going to 375 00:21:56,040 --> 00:21:58,960 Speaker 1: open up and how if you've had anything sooux. 376 00:21:58,840 --> 00:22:00,440 Speaker 3: Flayd saute. 377 00:22:01,560 --> 00:22:01,760 Speaker 1: Eddy. 378 00:22:02,200 --> 00:22:04,960 Speaker 3: You know, all these techniques and. 379 00:22:05,040 --> 00:22:07,680 Speaker 1: Terms and menu and so media and all of these 380 00:22:07,720 --> 00:22:11,480 Speaker 1: things come from this era and time. And I really 381 00:22:11,480 --> 00:22:13,800 Speaker 1: I'm happy we're going to do an entire episode on 382 00:22:14,240 --> 00:22:18,439 Speaker 1: the birth of restaurants, beistros, cafes, rasseries, like all of 383 00:22:18,480 --> 00:22:21,840 Speaker 1: those things that really was sparked by the French Revolution. 384 00:22:22,080 --> 00:22:24,119 Speaker 1: But while I was in France, I was on a 385 00:22:24,200 --> 00:22:27,879 Speaker 1: vineyard in this monastery, this abbey where all wine comes 386 00:22:27,880 --> 00:22:32,000 Speaker 1: from from the monks, and they said, that's the Jefferson tree. 387 00:22:32,280 --> 00:22:34,919 Speaker 1: That's the Jefferson tree. It was a tree he brought 388 00:22:34,920 --> 00:22:39,080 Speaker 1: over and planted. And so I'm fascinated to talk about 389 00:22:39,119 --> 00:22:42,280 Speaker 1: the ties between Thomas Jefferson being the ambassador to France, 390 00:22:42,680 --> 00:22:48,159 Speaker 1: bringing over wine, bringing over techniques, bringing over breadmakers to 391 00:22:48,280 --> 00:22:52,840 Speaker 1: the United States. So what was happening in America at 392 00:22:52,840 --> 00:22:54,639 Speaker 1: this time, and how did. 393 00:22:54,480 --> 00:22:58,440 Speaker 3: The American Revolution affect food culture. 394 00:22:58,640 --> 00:23:00,399 Speaker 2: I'm so happy you asked about that, because there's so 395 00:23:00,440 --> 00:23:04,880 Speaker 2: many interesting stories specifically related to Thomas Jefferson and Benjamin 396 00:23:04,920 --> 00:23:08,119 Speaker 2: Franklin who lived in Paris in the years leading up 397 00:23:08,160 --> 00:23:12,960 Speaker 2: to the French Revolution. Before we wrap up today, let's 398 00:23:12,960 --> 00:23:15,200 Speaker 2: take a quick look at what was happening in Mexico 399 00:23:15,359 --> 00:23:19,480 Speaker 2: around the time of the French Revolution. Back then, Mexico, 400 00:23:19,760 --> 00:23:23,119 Speaker 2: then known as New Spain, had been under Spanish colonial 401 00:23:23,200 --> 00:23:26,680 Speaker 2: rule for over two hundred years, living within a strict 402 00:23:26,800 --> 00:23:30,960 Speaker 2: cast system that favored white Spanish born elites or roccrio 403 00:23:31,080 --> 00:23:36,439 Speaker 2: jos beastisos mulatos and indigenous communities. The French Revolution proved 404 00:23:36,520 --> 00:23:41,480 Speaker 2: that radical change was possible, and its ideals of liberty, equality, 405 00:23:41,520 --> 00:23:44,520 Speaker 2: and constitutional government crossed the Atlantic. 406 00:23:45,080 --> 00:23:45,760 Speaker 3: In Mexico. 407 00:23:46,080 --> 00:23:49,440 Speaker 2: Those ideas lit a spark, one that would eventually fuel 408 00:23:49,480 --> 00:23:53,600 Speaker 2: a rebellion against Spain and lead to the War of Independence. 409 00:23:53,000 --> 00:23:54,080 Speaker 3: Of eighteen ten. 410 00:23:54,400 --> 00:23:58,600 Speaker 2: The Mexican Revolution wouldn't happen for another one hundred years. 411 00:24:00,119 --> 00:24:02,719 Speaker 3: Thanks for listening, you guys, listen to part two. Bye, 412 00:24:02,840 --> 00:24:03,280 Speaker 3: Thank you. 413 00:24:03,680 --> 00:24:06,840 Speaker 1: Hungry for History is a Hyphenite media production in partnership 414 00:24:06,840 --> 00:24:09,240 Speaker 1: with Iheart's Michael Tura podcast network. 415 00:24:09,400 --> 00:24:12,240 Speaker 2: For more of your favorite shows, visit the iHeartRadio app, 416 00:24:12,359 --> 00:24:15,480 Speaker 2: Apple Podcasts, or wherever you get your podcasts.