Introduction

Abstract

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.