1/22/2024 0 Comments Medieval times food and drink menuSlow transportation and food preservation techniques (based on drying, salting, smoking, and pickling) made long-distance trade of many foods very expensive. A wide variety of freshwater and saltwater fish was also eaten, with cod and herring being mainstays among the northern populations. The most prevalent butcher's meats were pork, chicken, and other domestic fowl beef, which required greater investment in land, was less common. Game, a form of meat acquired from hunting, was common only on the nobility's tables. Meat was more expensive and therefore more prestigious. Cheese, fruits, and vegetables were important supplements to the cereal-based diet of the lower orders. These were consumed as bread, porridge, gruel, and pasta by all of society's members. Barley, oats, and rye were eaten by the poor. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine.Ĭereals remained the most important staple during the Early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. Peasants sharing a simple meal of bread and drink Livre du roi Modus et de la reine Ratio, 14th century ( Bibliothèque nationale)
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