Food in the Middle Ages

People in the Middle Ages got their food from the four main sources of such fields, gardens and the surrounding region, similar to today's world. During the Middle Ages, sheep and cattle are mainly used in Northern Europe. In Southern Europe, vegetables, herbs and fruits are also used. They use olive oil instead of butter.

During the Middle Ages, the quality, quantity and type of food consumed by the nobility and royalty was a far cry from the lower classes of food. Both upper and lower classes usually eat three meals a day. Royalty and nobility who used to eat their food in silver or gold plate. Lower classes ate their food on a plate of wood.

FOOD SOURCES IN MEDIEVAL

Medieval people eat lots of whole grains such as barley, wheat, oats, and rye. During the Middle Ages, the bread is the most important part of the diet. People in medieval times utilizing fruits, vegetables and herbs grown in small gardens that are found in every village and every house noble nobleman. Garden consists of various vegetables such as spinach, lettuce, cabbage, turnips, carrots, onions, broccoli, green beans, celery, etc. A park also has a pear or apple trees, berry bushes and fruit-bearing plants.

Livestock such as pigs, chickens, eggs and dairy products like milk and cheese are also an important food in the Middle Ages. People also gather food from the surrounding soil and water. Wild mushrooms and plants collected from fields and forests and the meat obtained by hunting wild animals. Aristocrats used to hunt pigs, geese, ducks, and other large animals. Farmers hunted squirrels, rabbits, pigeons and other small animals. Rivers and seas are good sources of food including fish, shellfish and seaweed.

FOOD IN MEDIEVAL

During the medieval period, cooking is done in such a way that a person can digest well and stay healthy. An occasional meal consisted of 6 courses. There are some specific rules about how to eat, how to sit and how to eat. People use the knife and spoon to eat.

During the Middle Ages, alcoholic beverages are consumed before the meal to have in order to open the abdomen and prepares for a heavy meal. Alcoholic beverages should be dry and hot in nature. Honey or sugar-coated cookie made with anise, fennel, cumin, ginger and cumin are some common examples of alcoholic beverages. Wine and sweet almond milk or milk were also taken before meals. Then the meal began.

A meal begins with fruits such as pears or apples. This is followed by vegetables such as carrots, cabbage and lettuce, a few species of plants and juicy fruits. Potages known as a meal starter. Potage is a thick soup made of meat, vegetables and water boiled together. Sometimes, lighter roasts such as lamb or chicken are included in the diet. This was followed by more severe such as pork and beef with gravy and peas. At the end of the meal, known as a digestive aid dragee was taken. This includes a lump of sugar flavored, spiced wine or aged cheese.

For general farming family, bread and dishes made from wheat or cereal grains are the staple food. Sugar and honey are the main spices. Spices are expensive abroad that are used by the rich. Wine vinegar or popularly used in some dishes. Fish is eaten mainly in the North. Almonds are used as thickening agents to produce milk or almond.

The poor people in the Middle Ages used to drink mead, beer or cider, while the rich can drink different kinds of wine. Beers such as beer or small beer godale also popular during the Middle Ages.

PRESERVATION OF FOOD IN MEDIEVAL

Food in the Middle Ages were preserved in various ways. Fish and meat dried or smoked. Fruits and vegetables are pickled for preservation. Sometimes, fruits and meat are stored together in barrels. Burning fireplace is the hottest place in the kitchen, which is a large fireplace. Meat and fish preserved by smoking, salting and cold climates.