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52 mins | English | Philippe Allante & Michelle Barriere
As well as a period of radical social and political upheaval, the 19th century in Europe was a period of gastronomic progression, with trends as susceptible to change as French ruling. The conflicts caused many social changes, which influenced the desires for certain foods and the way they were consumed.
From the monarchs’ silver spoons to the sooty mits of the miners, the changes in food consumption, preservation and presentation are documented. The philosophies of war lords, artists and of course cooks are scrutinised to determine what tickled the temporamental taste buds of this volatile time period and how they influence the best chefs today.