Challenging many of the conclusions of recent historiography, including the depiction of salonnières as influential power brokers, French Salons offers an original, penetrating, and engaging analysis of elite culture and society in France before, during, and after the Revolution.

Winner of the Louis Gottschalk Prize Winner of the Thomas J. Wilson Memorial Prize “Witty and full of fascinating details.” —Los Angeles Times Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne. “An ambitious, thought-changing book...Rich in weird data, unsung heroes, and bizarre true stories.” —Adam Gopnik, New Yorker “[A] pleasingly spiced history of the restaurant.” —New York Times “A lively, engrossing, authoritative account of how the restaurant as we know it developed...Spang is...as generous in her helpings of historical detail as any glutton could wish.” —The Times

From 1680 until the French Revolution, when legislation abolished restrictions on theatrical enterprise, a single theatre held sole proprietorship of Molière’s works. After 1791, his plays were performed in new theatres all over Paris by new actors, before audiences new to his works. Both his plays and his image took on new dimensions. In Molière, the French Revolution, and the Theatrical Afterlife, Mechele Leon convincingly demonstrates how revolutionaries challenged the ties that bound this preeminent seventeenth-century comic playwright to the Old Regime and provided him with a place of honor in the nation’s new cultural memory. Leon begins by analyzing the performance of Molière’s plays during the Revolution, showing how his privileged position as royal servant was disrupted by the practical conditions of the revolutionary theatre. Next she explores Molière’s relationship to Louis XIV, Tartuffe, and the social function of his comedy, using Rousseau’s famous critique of Molière as well as appropriations of George Dandin in revolutionary iconography to discuss how Moliérean laughter was retooled to serve republican interests. After examining the profusion of plays dealing with his life in the latter years of the Revolution, she looks at the exhumation of his remains and their reentombment as the tangible manifestation of his passage from Ancien Régime favorite to new national icon. The great Molière is appreciated by theatre artists and audiences worldwide, but for the French people it is no exaggeration to say that the Father of French Comedy is part of their national soul. By showing how he was represented, reborn, and reburied in the new France—how the revolutionaries asserted his relevance for their tumultuous time in ways that were audacious, irreverent, imaginative, and extreme—Leon clarifies the important role of theatrical figures in preserving and portraying a nation’s history.