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Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. 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 ...
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...
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The three field system common to Medieval Europe. The distinctive ridge and furrow pattern of the Middle Ages survive in this open field in Scotland. The field systems in Medieval Europe included the open-field system, so called because there were no barriers between fields belonging to different farmers. The landscape was one of long and ...
Medieval cuisine; Early modern European cuisine; Soviet cuisine; See also. Food history; List of ancient dishes; Paleolithic diet; Timeline of food; Food portal;
Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement ( cutlery ), and eating steaks and other foods that require cutting followed.
A trencher (from Old French trancher 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. [1] At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor.
Pea soup or "pease pudding", a common thick soup, from when dried peas were a very common food in Europe, still widely eaten there and in French Canada; Pot-au-feu, the French stew of oxtail, marrow, and vegetables, sometimes sausage