馬肉
Horse meat gained widespread acceptance in French cuisine during the later years of the Second French Empire. The high cost of living in Paris prevented many working-class citizens from buying meat such as pork or beef; in 1866, the French government legalized the eating of horse meat, and the first butcher's shop specializing in horse meat opened in eastern Paris, providing quality meat at lower prices. During the Siege of Paris (1870–1871), horse meat, along with the meat of donkeys and mules, was eaten by anyone who could afford it, partly because of a shortage of fresh meat in the blockaded city, and also because horses were eating grain that was needed by the human populace. Though large numbers of horses were in Paris (estimates suggested between 65,000 and 70,000 were butchered and eaten during the siege), the supply was ultimately limited. Not even champion racehorses were spared (two horses presented to Napoleon III by Alexander II of Russia were slaughtered), but the meat became scarce. Many Parisians gained a taste for horse meat during the siege, and after the war ended, horse meat remained popular. Likewise, in other places and times of siege or starvation, horses are viewed as a food source of last resort.