Mastering the Market: The State and the Grain Trade in Northern France, 1700-1860by Judith A. Miller
Pub. Date: 04/28/2007
Publisher: Cambridge University Press
The grain trade, a crucial sector of the French economy, caused enormous concern throughout the eighteenth and early nineteenth centuries. Bread was the staple of French diets, so harvest shortfalls triggered unrest. Successive regimes developed hidden, but effective, strategies to dominate the baking trades, influence prices along vital supply lines, and amass emergency stocks. Administrators at all levels sought to reconcile free trade ideology with the need to control the market.
- Cambridge University Press
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Table of ContentsList of figures and tables; Abbreviations; Old Regime weights and measures for wheat; Acknowledgements; Introduction - two crises: 1709 and 1853; Part I. The Market of the Enlightenment, 1720–1789: 1. The structure of mill and market; 2. Simulated sales: shaping supply and demand in the Old Regime marketplace; 3. Scripting 'free' trade; 4. Narrowing the focus: bakers and bread, 1760–1789; Part II. Maximum: Feeding France in Revolution and War: 5. 1789: municipal revolutions and the origins of radicalism; 6. Unity and interests; 7. Recreating the market: Thermidor and the directory; Part III. The State Learns, 1800–1860: 8. The last maximum: 1812; 9. The routines of the restoration; 10. Relinquishing control: bakers and the end of the Paris reserve; 11. The market mastered; Archival sources; Selected bibliography; Index.
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