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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 cuisines.
The lower classes ate bread that was coarse and of considerably higher bran content while the upper classes enjoyed the finely ground, white wheat flour that most modern Europeans are used to. Wheat was considerably more expensive than other grains, and rarely eaten by many. Most bread was made with a mixture of wheat and other grains. [7]
Pappa al pomodoro, a bread soup typically prepared with tomatoes, bread, olive oil, garlic, and basil; 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
The food eaten by Anglo-Saxons was long presumed to differ between elites and commoners. However, a 2022 study by the University of Cambridge found that Anglo-Saxon elites and royalty both ate a primarily vegetarian diet based on cereals, as did the peasantry. The discovery came after bioarchaeologist Sam Leggett analysed chemical dietary ...
Also consumed is a thick and chewy fried bread that is smothered in oil beforehand. The rghifa bread is a staple in the food of Morocco and consists of several layers of lightly cooked bread. In Egypt, bread is called aysh (aish merahrah or aish baladi) and the ancient proverb has it that "life without aysh is not life". The typical Egyptian ...
For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most Western societies, the connotations reversed in the late 20th century, with whole-grain bread becoming preferred as having superior nutritional value while Chorleywood bread became associated with lower-class ignorance ...
Virtually absent from most present-day Western diets, seaweed and aquatic plants were once a staple food for ancient Europeans, an analysis of molecules preserved in fossilized dental plaque has ...
One can categorize the impacts of these New World goods and foods based on their influence over the state, the economy, religious institutions, and the culture of the time. The power and influence of the state grew as external entities (i.e. other European nations) became dependent on Spain for these new goods in the early 16th century.