Bread And Food In 17th Century France

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Bread and wine were very common foods in 17th Century France, although diet depended much on socioeconomic class, wealth, and resources. Dairy products were very common on farms, as people in rural areas often owned cows and other livestock. Meals were generally very simple, yet refined, as there were no cookbooks until 1651. Only the middle and upper classes had access to delicacies, such as pastries and expensive meats, while the poor ate only what they could afford.
Clothing, much like food, depended greatly on one’s socioeconomic status. Peasant women wore simple, loose-hanging clothing, while for wealthier women, many layers made of light, pastel coloured fabrics and floral patterns were in fashion. Corsets, bodices, and stomachers were used to make women appear thinner, and in the 1620s, looser sleeves on women’s clothes became popular. Loose sleeves and shirts were also in style for men, as were fitted belts and fitted doublets. Breeches became prefered over hose in the 1620s, and capes and cloaks were popular for wealthier men, such as those who worked in government.
The government in France in the 17th century was a monarchy, however, King Henry IV was assassinated in 1610. His assassinated created a period of conflict and anarchy from 1625 to 1642, during which Cardinal Richelieu effectively ruled France as the chief advisor of Louis XIII. Cardinal Richelieu consolidated power and took it away from nobility. The monarch was the source of all justice in theory,

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