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In this book, Watts examines why meat mattered to a growing number of Parisians and explores the political, economic and cultural matters of the meat trade in order to illuminate more fully the changing world of Old Regime Paris.
In eighteenth century Paris, municipal authorities, guild officers, merchant butchers, stall workers, and tripe dealers pledged to provide a steady supply of healthful meat to urban elites and the working poor. Meat Mattersconsiders the formation of the butcher guild and family firms, debates over royal policy and regulation, and the burgeoning role of consumerism and public health. The production and consumption of meat becomes a window on important aspects of eighteenth-century culture, society, and politics, on class relations, and on economic change. Watts's examination of eighteenth-century market culture reveals why meat mattered to Parisians, as onetime subjects became citizens.
Sydney Watts is Associate Professor of history at the University of Richmond.
In eighteenth century Paris, municipal authorities, guild officers, merchant butchers, stall workers, and tripe dealers pledged to provide a steady supply of healthful meat to urban elites and the working poor. Meat Mattersconsiders the formation of the butcher guild and family firms, debates over royal policy and regulation, and the burgeoning role of consumerism and public health. The production and consumption of meat becomes a window on important aspects of eighteenth-century culture, society, and politics, on class relations, and on economic change. Watts's examination of eighteenth-century market culture reveals why meat mattered to Parisians, as onetime subjects became citizens.
Sydney Watts is Associate Professor of history at the University of Richmond.
Price: $120.00
Pages: 244
Publisher: Boydell & Brewer Inc.
Imprint: University of Rochester Press
Publication Date:
24 July 2006
Trim Size: 9.00 X 6.00 in
ISBN: 9781580462112
Format: Hardcover
BISACs:
BUSINESS & ECONOMICS / Economic Conditions, Economics of specific sectors, BUSINESS & ECONOMICS / Industries / Food Industry, Economic geography, Agriculture, agribusiness and food production industries
[Meat Matters] provides an often fascinating and very suggestive addition to the literature on the 'consumer revolution' that has rarely yet treated the literally consumable. As a student of Steven Kaplan, Watts brings a many-sided exploration to meat similar to that Kaplan has developed magisterially for bread. . . Meat Matters explores a little known but central slice of eighteenth-century Parisian life, provides a cut across political, economic, and cultural issues that were inevitably intertwined but which are too often separated analytically, and offers a morsel of a pre-revolutionary political economy that was central to Parisian subjects/citizens. Isn't leaving you wanting more the sign of the best kind of meal?
Introduction
The Political Economy of Meat
Meat and the Social Hierarchy
Liberty and Regulation in the Cattle Markets
Order and Disorder in the Urban Meat Markets
Guild Unity and Discord
In the Service of a Master: Apprentices and Journeymen
Building the Family Firm: Marriage and Succession
Butcher Fortune and the Workings of Credit
Conclusion: The Rise of Meat
The Political Economy of Meat
Meat and the Social Hierarchy
Liberty and Regulation in the Cattle Markets
Order and Disorder in the Urban Meat Markets
Guild Unity and Discord
In the Service of a Master: Apprentices and Journeymen
Building the Family Firm: Marriage and Succession
Butcher Fortune and the Workings of Credit
Conclusion: The Rise of Meat