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Medieval cuisine. 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 ...
Regional cuisines of medieval Europe. More or less distinct areas in medieval Europe where certain foodstuffs dominated can be discerned. In the British Isles, northern France, the Low Countries, the northern German-speaking areas, Scandinavia and the Baltic the climate was generally too harsh for the cultivation of grapes and olives.
The medieval household was, like modern households, the center of family life for all classes of European society. Yet in contrast to the household of today, it consisted of many more individuals than the nuclear family. From the household of the king to the humblest peasant dwelling, more or less distant relatives and varying numbers of ...
Agriculture in the Middle Ages describes the farming practices, crops, technology, and agricultural society and economy of Europe from the fall of the Western Roman Empire in 476 to approximately 1500. The Middle Ages are sometimes called the Medieval Age or Period. The Middle Ages are also divided into the Early, High, and Late Middle Ages.
Tudor food and drink. Tudor food is the food consumed during the Tudor period of English history, from 1485 through 1603. A common source of food during the Tudor period was bread, which was sourced from a mixture of rye and wheat. Meat was eaten from Sundays to Thursdays, and fish was eaten on Fridays and Saturdays and during Lent. [1]
A modern cheeseboard. 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 ...
Guild feasts, often associated with a guild's saint's day, were a central element of a guild's activities. The feasts were usually paid for by guild members themselves. The guild of St James Garlickhithe held a feast for its members; each guild member was expected to pay 20 pence (1s. 8d.), around four to five days' wages for a skilled worker ...
The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. The discovery of the New World, the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans ...