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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 ...
The Stratford feast in the 15th century took place on a meat day, but based on expenditures it appears that some persons chose to eat fish. Wheat was purchased, sometimes in amounts over five quarters (perhaps 60 kg), to bake (sometimes very large) loaves of bread, though by the second half of the 15th century the bread was baked by local bakers instead of at the guild's bakehouse.
Lunch became a standard for everyday life at the end of the 18th century. The word luncheon directly means a light repast between mealtimes which now relates to the modern English “tea” times. Now this is a light snack between lunch and dinner but in the early modern times, it was lunch that was a light snack between breakfast and dinner.
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.
Pasta con i peperoni cruschi, an Italian pasta dish from Basilicata, defined a true representative of cucina povera (Italian for 'cuisine of the poor') [2]; Pasta e fagioli, a traditional Italian pasta soup
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However, dietaries of the time believed that eating too much unprocessed fruit was bad for the humors. [4] Tudors of all classes consumed bread in all of their meals as the main source of carbohydrates; however, its quality varied. The cheapest bread available was Carter's bread, which was a mixture of rye and wheat.