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.
Q113172057, 22 Jun 1637 – Birkenfeld, 26 Apr 1717
8 facts3 sources
22 Jun 1637
Born in Q113172057
7 Nov 1674
A son is born
26 Apr 1717
Dies in Birkenfeld, aged 79
He lived through 9 decades. Pick one to hear and see what it was like around Q113172057.
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
Carriages were mostly for the wealthy
While wealthy travelers used private carriages, these vehicles were unaffordable for most people, who relied on walking or slower, less comfortable public coaches.
In the news1631
Théophraste Renaudot founded La Gazette in 1631, which became the first newspaper in France.
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
Daily attire of ordinary women
Ordinary women often wore corsets over a shirt, with a skirt and an apron for daily chores, while their clothing was predominantly colored in black, grey, and red.
Music
Popularity of drinking songs in 17th-century France
Drinking songs, or airs à boire, were a popular form of entertainment enjoyed by diverse social groups in cabarets and taverns. These songs were valued for their accessible melodies and seducing poetic themes, deeply rooted in the culture of intoxication.
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.