we continue to find food for our own thinking and writing in the whole span of his philosophical works, from his books on the imagination to his reflections on Marxism, as this issue of Sartre Studies International exemplifies. And in a year in
John Gillespie and Katherine Morris
, before the Iron Age and the Bronze Age, in the Neolithic Period when horticulture and the raising of food animals became bases of subsistence. 6 Matriliny in Europe from the Neolithic The earliest crop-raising cultures of northern Europe had been
The Close Relationship between the Historians Georges Lefebvre and Robert R. Palmer
For some twenty years the historians Georges Lefebvre and Robert R. Palmer maintained a "transatlantic friendship." Beginning with his translation of Lefebvre's Coming of the French Revolution, Palmer became a close friend of his French colleague, providing him with much-needed food, books, and information. In return Lefebvre published articles written by his American friend in his journal Annales historiques de la Révolution française as well as offered advice about his research. Thanks to their intellectual cooperation, the two advanced the study of the Revolution in their respective countries. Despite the considerable differences between their political outlooks—Lefebvre was a committed Marxist and Palmer was a liberal Democrat—the two men remained close friends until Lefebvre's death in 1959. Much of this article is based on the recently published correspondence of Lefebvre with Palmer.
W. Brian Newsome
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.
Focusing on the gendarmerie forces of the three French Maghreb territories, this article explores the relationships between paramilitary policing, the collection of political intelligence, and the form and scale of collective violence in the French Empire between the wars, and considers what, if anything, was specifically colonial about these phenomena. I also assess the changing priorities in political policing as France's North African territories became more unstable and violent during the Depression. The gendarmeries were overstretched, under-resourced, and poorly integrated into the societies they monitored. With the creation of dedicated riot control units, intelligenceled political policing of rural communities and the agricultural economy fell away. By 1939 the North African gendarmeries knew more about organized trade unions, political parties, and other oppositional groups in the Maghreb's major towns, but they knew far less about what really drove mass protest and political violence: access to food, economic prosperity, rural markets, and labor conditions.
Potel et Chabot and the Franco-Russian Alliance
Willa Z. Silverman
Between 1893 and 1901, the Parisian traiteur Potel et Chabot catered a series of gala meals celebrating the recent Franco-Russian alliance, which was heralded in France as ending its diplomatic isolation following the Franco-Prussian War. The firm was well adapted to the particularities of the unlikely alliance between Tsarist Russia and republican France. On the one hand, it represented a tradition of French luxury production, including haute cuisine, that the Third Republic was eager to promote. On the other, echoing the Republic’s championing of scientific and technological progress, it relied on innovative transportation and food conservation technologies, which it deployed spectacularly during a 1900 banquet for over twenty-two thousand French mayors, a modern “mega-event.” Culinary discourse therefore signaled, and palliated concerns about, the improbable nature of the alliance at the same time as it revealed important changes taking place in the catering profession.
Exploring Vietnamese Cuisine in Contemporary Culinary Travelogues
This article focuses on the representation of Vietnam and its foods in contemporary travel narratives, with particular reference to two culinary travelogues, Anthony Bourdain’s bestselling book A Cook’s Tour: In Search of the Perfect Meal (2001) and Keith Floyd’s travelogue/recipe book Far Flung Floyd (1994). What unites the two volumes is their protagonists’ attempts to map the space of the Other through culinary experiences. In these texts, both Floyd and Bourdain travel in Vietnamese settings to convey their culinary traditions to Euro-American audiences, occasionally foregrounding cultural differences in culinary practices and ways of eating to construct images of the Vietnamese Other, something that calls for urgent critical attention, not least because of the high popularity of these texts.
Eva Johanna Holmberg and Chloë Houston
What did early modern English people think about “strangers”? This speech from the play Sir Thomas More, written by Anthony Munday and others and first performed in the early 1590s, gives an emphatic answer to this question. Strangers were “aliens” who “braved and abused ... freeborn Englishmen” (1.1.111, 74, 72). By their presence in London they stole both food and women from their rightful English owners, committing “vild enormities” and “insolencies” against the native people (1.1.81, 90). The extract above comes from a playbill designed by the broker John Lincoln, who calls on the “worshipful lords and masters of the city” to bring these injustices to an end (1.1.106-7). The text of the bill is taken verbatim from Holinshed’s 1587 Chronicles of England, Scotland and Ireland, which related the events dramatized in the play, the “Ill May Day” protests of 1517.
The Power of Aesthetics in Women’s Cookbooks of the Belle Époque
speak specifically to them. The growing rate of women’s literacy in conjunction with the increasing salience of food in French culture made bourgeois women a promising market for published material on matters of the table. 5 Unlike the books directed at
laborsaving devices (including carpet sweepers and the first canned foods) ( Calhoun 1996: 113 ). For foreign observers, then, the US woman was a symbol of a modernizing nation that offered an attractive but also troubling glimpse into their own possible