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Rebecca L. Spang

Distinguished Professor of History; past Director of the Center for Eighteenth-Century Studies (2013-2022)

Pronouns:
she/her/hers
Email:
rlspang@iu.edu
Website:
https://www.rebeccalspang.org
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Department:
History
Campus:
IU Bloomington

Resume/CV

As a historian of France, I study the eighteenth and nineteenth centuries because the two are linked--more than they are separated--by the French Revolution. Both my The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard, 2000; new edition with foreword by Adam Gopnik, 2020) and my Stuff and Money in the Time of the French Revolution (Harvard, 2020) cover the period 1750-1850. 

My teaching and writing emphasize revolutionary eras as times of uncertainty and on-going change, when existing institutions seem no longer valid and legitimate  means for adjudicating differences no longer exist. Institutions--be they economic and political ones like money, or cultural ones like restaurants--are slow to create and equally slow to fail. But when they collapse, it seems that everything changes at once. I have written about how insights from eighteenth-century contexts may help us understood the current moment for The Washington Post and The Atlantic. See:

  • "The Revolution is Under Way Already," The Atlantic (April 5, 2020).
  • "What a Revolution Looks Like," The Atlantic (July 4, 2020).
  • "The Debt Ceiling Fight--USA is Politically Bankrupt," The Atlantic (Oct. 8, 2021).
  • "What the French Revolution teaches us about the dangers of gerrymandering," The Washington Post (July 14, 2019).

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