La Table des pauvres

About this book

1780-1950 was a time to create great restaurants and where French cuisine shone throughout Europe, but there were still starving people in Paris dealing with anxiety caused by lack of food as the fear of tomorrow were permanent for the majority of the population. In this work the kitchen of the poor is analyzed throughout the food chain, supply of household culinary practices, gestures in the kitchen, how food was consumed, kitchen utensils, the smells, and the weight of food expenditures in popular budgets.