Hear food historian Linda Civitello describe the type of broth served in this vessel.
Linda Civitello This gilt-edged lidded bowl on a dish was made especially for one of the daughters of Louis XV, who was called Madame Louise, and we know this because we can see her initials right at the top in the front on the lid.
[violin and string music]
Male Narrator Sèvres porcelain rarely features monograms, but here we see the hand painted, interlaced initials ML, as well as Madame Louise's coats of arms—the blue diamond shield and that of the three Bourbon fleur-de-lys under a crown. This set was for bouillon—or a clear soup—drunk as an afternoon snack between meals. The lid would have kept the contents hot as servants delivered it from the kitchen, [feet clacking on floor] usually a long distance from the chateau, or castle's, living quarters because of the risk of fire, noise, and any unpleasant cooking smells.
Linda Civitello, food historian.
Linda Civitello In the 18th century, the French became very interested in soup. And soup changed from what it had been earlier in the Middle Ages and before, which was more of a meat with a sauce. And in the 18th century, soup is now liquid.
Soups were thought to be healthy. So soup was known as a restorant, and the word in French for restorant is restaurant. The places where you could go to buy this health broth, became known as restaurants.
Male Narrator The detailed painting on the porcelain set in front of you is a reminder that we have long treated food as more than nourishment: the purple ribboned garlands and the delicate gilt decoration suggest food can also be an art form in its preparation and presentation. By the time this set was made, soup had taken its place in the menu order we still use today.
Linda Civitello If we go to a restaurant, on the menu, soup is first, dessert is last. In the middle, we have a protein-starch-vegetable combination of some sort, and all of this came into being in the 18th century.
