The document summarizes changes in French cuisine in the 17th century. As the population in Paris doubled, there was increased demand for food which created new jobs in food production and catering. Cooking methods changed to emphasize the natural flavors of ingredients. Cookbooks were written to spread French cooking styles to the growing bourgeois class. Changes in medicine also influenced cuisine, with spices used more for flavor than perceived health benefits. Seasonal, perishable produce became a marker of elite status due to its scarcity and cost. Communal eating practices became more refined and relaxed.