Skip to main content Accessibility help
×
Hostname: page-component-84b7d79bbc-5lx2p Total loading time: 0 Render date: 2024-07-28T08:47:33.733Z Has data issue: false hasContentIssue false

Conclusion The Rise of Meat

Published online by Cambridge University Press:  12 September 2012

Sydney Watts
Affiliation:
University of Richmond
Get access

Summary

The classical interpretation of the French Revolution marks August 4, 1789 as the propitious moment of liberalism. That night, the members of the National Assembly abolished serfdom outright and ended the feudal regime that included seigneurial oppression, inequitable and burdensome taxation, and the absence of adequate representation. This event has been seen traditionally as the starting point of a series of dramatic reforms that broke with the absolutist, corporate structure of eighteenth-century France by eliminating the discriminatory privileges of titled persons and disaggregating the collective body of the corporation. Guild masters and mistresses, as members of this social structure that held the vital links of corporate groups in the “great chain” leading directly to the “authority of the throne,” remained in existence, but not for long. By March 1791, the National Assembly issued the d'Allard law, abolishing guilds across France. In June, the Le Chapelier laws forbade workers associations altogether. The revolutionary ideology that ended the guild focused on its long, oppressive, and fruitless form of institutionalized “brigandage” for the master and “servitude” for the laborer. Jealous of their authority and hungry for more wealth and power, the corporate fathers had transformed mastership from a system of renewal into a system of exclusion by means of which, “the richest and the strongest ordinarily succeeded in keeping out the weakest.” The Revolution dissolved this hierarchically ordered society into a collection of free and equal individual citizens, having no links with one another except as fellow citizens of the French nation.

Type
Chapter
Information
Meat Matters
Butchers, Politics, and Market Culture in Eighteenth-Century Paris
, pp. 161 - 166
Publisher: Boydell & Brewer
Print publication year: 2006

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Save book to Kindle

To save this book to your Kindle, first ensure coreplatform@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about saving to your Kindle.

Note you can select to save to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be saved to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

Find out more about the Kindle Personal Document Service.

Available formats
×

Save book to Dropbox

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Dropbox.

Available formats
×

Save book to Google Drive

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Google Drive.

Available formats
×