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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 ...
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.
[7] [8] Ale was the drink of choice of both Anglo-Saxon commoners and nobles, and known dishes included various stews, broths, soups and early forms of the crumpet. [9] Bacon was also consumed. [10] The Norman Conquest brought with it a variety of new foodstuffs to England. It has previously been believed that the Anglo-Norman cuisine was ...
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.
Tudor food is the food consumed during the Tudor period of English history, from 1485 through to 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]
Dish-bearers (often called seneschals by historians) and butlers (or cup-bearers) were thegns who acted as personal attendants of kings in Anglo-Saxon England. Royal feasts played an important role in consolidating community and hierarchy among the elite, and dish-bearers and butlers served the food and drinks at these meals.
Louisville dining menus in the late 1800s. Hotels were popular venues for banquets and a surviving menu from one at Louisville Hotel in 1872 gives some idea what people could tuck into in the era ...
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.