Food trade and professions in the Loire Valley during the Renaissance. A preliminary research

LE STUDIUM Multidisciplinary Journal, 2021, 5, 75-79

Francesca Pucci Donati 1, 2, 3
1 LE STUDIUM Institute for Advanced Studies, 45000 Orléans, France
2 Department of History, University of Bologna, Bologna, Italy
3 Centre for Advanced Studies in the Renaissance (CESR)  / CNRS, University of Tours - European Institute for the History and Cultures of Food (IEHCA) / La Villa Rabelais, 37000 Tours, France   


Food professions acquired great importance during the 15th century in Tours thanks to Louis XI, who established there the seat of its court. This specific topic has not yet been extensively investigated, except for the works of Bernard Chevalier, whose interest was mainly focused on butchers and their guild. Hospitality services (both private and public) in particular went through a large urban development, since the presence of the king’s court attracted diplomats, ambassadors, foreign dignitaries, travelers, craftsmen and merchants, that needed to be fed and housed. In addition to that, the geographical position of the city, situated between the Cher and Loire rivers, stimulated trade and market. The rich archival documentation kept in Tours, dated back to the 15th-16th centuries, allows us to further research. The first phase of the project aims actually to deepen the study of the welfare sector.  


Food supply and consumption, Renaissance, Tours, food professions, hospitality sector, inns, archival documentation
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Le STUDIUM Multidisciplinary Journal