In the news1630–1631
Great famine causes mass starvation
A series of continuous rains in 1630 led to widespread crop failures, causing a severe famine that lasted from August 1630 until May 1631 and caused massive demographic losses.
Provence, 1637 – Paris, 18 May 1687
7 facts3 sources
1637
Born in Provence
17 Jun 1676
A daughter is born
18 May 1687
Dies in Paris
She lived through 6 decades. Pick one to hear and see what it was like around Provence.
General history, not a record about the family: each item says where it comes from.
In the news1630–1631
A series of continuous rains in 1630 led to widespread crop failures, causing a severe famine that lasted from August 1630 until May 1631 and caused massive demographic losses.
Getting around
Water travel was cheaper and standard
Water travel was common and cheaper than land, with a journey from Paris to Bordeaux taking roughly fifteen days by mid-century.
In the news1626–1632
Between 1626 and 1632, a devastating plague outbreak killed approximately one million people, causing many towns to lose one-third to one-quarter of their inhabitants.
Daily life
Living conditions in modest urban homes
Ordinary homes in cities were often tall, narrow buildings where upper floors were darker and difficult to heat, with limited light due to overhanging structures. A single room often served multiple purposes, including cooking, sleeping, and childcare.
What people wore
Clothing for feast days vs daily life
Common villagers typically wore the same basic garments daily, while the more prosperous members of the community had specific outfits reserved for Sundays and feast days.
Music
Pipe and tabor in rural festivities
Common people danced on Sundays to the sound of the pipe and tabor, a practice defended by some clergy as a necessary relaxation after a week of labor. These instruments were also used to celebrate local events, such as the lighting of the Saint John's fire.
At the table
Stale bread soaked in soup
Ordinary families relied heavily on a bread-based diet, often consuming stale loaves by soaking them in liquid to make soup. Because bread was baked in large batches to last weeks, it was kept dense and sturdy.