Food During The French Revolution

Before and during the French Revolution there were many factors that were put into shaping and impacting the culinary industry such as the creation of Haute Cuisine and two chefs involvement on new styles of cooking Marie­Antoine Careme and Auguste Escoffier.
During the French Revolution food played a pretty large role. The most essential elements of French cuisine which are bread and salt were the heart of the conflict. Bread was considered a public service necessary to keep people from rioting, it was the main component of the working frenchmans diet. The average 18th century worker spent half his daily wage on bread but when the grain crops failed two years in a row the price of bread shot up to 88 percent of his wages. Because of this many blamed the ruling class for the resulting famine and economic upheaval and on
A grandiose style of cookery favoured by both international royalty and by the newly rich Paris. Careme is often considered as one of the first internationally renowned celebrity chefs. What led to his fame was his pieces montees, he made these confections entirely out of food stuffs such as sugars, marzipan, and pastry. He did freelance work creating pieces principally for the French diplomat and gourmand Charles Maurice de Talleyrand­Perigord and also other members of Parisian high society including Napoleon. Caremes impact on culinary matters ranged from trivial to theoretical. He is credited with creating the standard chefs hat the toque, he designed new sauces and dishes, he published a classification of all sauces into groups based on four mother sauces. He is also frequently credited with replacing the practice of service a la francaise with service a la russe after he returned from service in Russian