At the 2017 Annual Meeting of the Society for French Historical Studies,
Willa Silverman and Kyri Claflin delivered presentations for a session
entitled “Eating and Edifying: Perspectives on the Culinary History of
the Third Republic.” Chaired by Janet Horne and with commentary by Paul
Freedman, the panel offered innovative perspectives on French food history.
Refined in response to Freedman’s suggestions, the contributions of Silverman
and Claflin form the nucleus of the present forum. Michael Garval has
joined Silverman and Claflin with an article of his own, and all three have
benefited from the recommendations of two double-blind peer reviewers.
The finished product—now two years in the making—is one that Historical
Reflections/Réflexions Historiques is pleased to present to its readers.