Henri d'Orléans, Duke of Aumale

At the table

Spicy parsnip spiritosa dish

A common, spicy tavern dish called spiritosa consisted of boiled yellow parsnips in a sauce made of vinegar, pepper, oregano, garlic, and chili peppers.

What people wore

Poverty dictated clothing recycling and repair

Common people relied heavily on second-hand markets and repairing worn garments, as purchasing a complete new outfit was an exceptional financial event. Because laundry was infrequent and clothing was limited, many rural workers appeared in dull, monochromatic outfits, often going barefoot during the warm season.

Getting around

Slow and expensive travel across France

Between 1800 and 1824, land travel was slow and expensive; a journey across France could take 20 to 30 days on foot or by slow carriage. Transporting a ton of goods from Paris to Marseille cost around 250 francs, roughly the annual wage of an unskilled laborer.

What it cost

Food prices for daily necessities

Bread cost 6 grana per rotolo (approx. 890 grams), while beef cost 16 grana and a liter of wine was 3 grana. Pasta was a staple, with machine-made pasta costing 7 grana and finer varieties reaching 8 grana per rotolo.

Music

Violin music at village festivals

The violin was a vital instrument for rural dances and village festivals, though local authorities sometimes tried to ban its use due to the disorder caused at these gatherings.

Daily life

Cramped and dark living conditions

Ordinary urban homes were often cramped and poorly ventilated, with many workers living in simple apartments of one or two rooms, while some lived in communal boarding houses where rooms were shared dormitory-style. Interior spaces were frequently dark and smoky, as homes relied on open hearths for both heating and cooking, and floors were often made of packed earth rather than wood.