Early 18th century
Beginning of the agricultural revolution in Europe
During the 18th century, the improvement in agricultural techniques led to higher yields and better food quality: the extension of farmland, the introduction of new crops and the end of fallowing thanks to crop rotation. Advances in science and technology, together with a favorable climate during this period, fostered such changes. A number of theorists and agronomists introduced new practices, encouraged by the positive stance taken by the monarchical state. These innovations brought radical changes to the lives of rural populations and French society in general.