The food of the French Revolution was heavily influenced by the country's financial instability. Citizens had to make do with what was available, and that meant plenty of bread, potatoes, vegetables, and other inexpensive staples. Meat was scarce, as were spices, and desserts were practically unheard of. Despite these hardships, French cuisine during the revolution was still rich and flavorful, thanks to the creativity of its cooks. Soups, stews, and pâtés were common dishes, and herbs were used to bring out the taste of whatever could be found in the markets.
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