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Middle Age Foods By: Jessica Frazier Beer, mead, ale, but no water!!!! What!?! Don't eat vegetables they are unhealthy !!! This is what people back then really did, how did they survive!?! Food • What food you ate depended on the class you were in. • Had 3 meals a day: various Breakfast served between 6 -7 Dinner - served at mid-morning between 12 – 2 Supper - Served between 6 -7 and accompanied by forms of entertainment. • Every person had his or her own knife. Spoons were rarely used, instead people drank their soups and other liquids from a cup. Royalty and the nobility Food • Would eat their food from silverware, and even gold dishes. • Only Lords and Nobles were allowed to hunt deer, boar, hares and rabbits. • Fowl such as capons, geese, larks, and chickens were usually available to the lord and his family. • The wealthy could afford large quantities of milled flour and Dairy products such as cheese and butter. • Bread called Manchet, which was a bread loaf made of wheat flour, ate be upper class. More Royal Food • Their food was highly spiced with: Pepper, Cinnamon, Cloves, Nutmeg, Ginger, Saffron, Cardamon (aka Cardamom), Coriander, Cumin, Garlic, Turmeric, Mace, Anise, Caraway and Mustard. • The royalty drank different wines • Food from the ground were only are considered fit for the poor, but vegetables such as rape, onions, garlic and leeks graced a Noble's table. Lower class Food • Would eat their food from wooden or horn dishes. • The wheat they harvested was made into peasant breads, which were made from barley and rye, baked into dark heavy loaves. • Pottage was a main dish for the poor and was made out of anything they could find like: Onions, cabbage, garlic, nuts, berries, leeks, spinach, parsley and even sometimes salt pork or fatty bacon for flavor and protein. • Poor drank ale, mead, cider or water sweetened with honey. Food Preservation • Preserve food in the summer to be eaten during the winter months. • Spices and sauces were added to hide the taste of salt. Ways of Food Preservation • Dry salting- where the meat or fish was buried in salt and brine curing where meat was soaked in salt water. • Pickling - Pickling in a salt brine was the standard method of preserving meats and fish. Typical pickling agents included brine (high in salt) and vinegar. • Gelatine - Jelly or gelatine was used for preserving cooked meat or fresh fish. Food may be preserved by cooking in a material, such as gelatine, that solidifies to form a gel. Some foods naturally form a protein gel when cooked such as eels. • Smoked Food - Wood smoked food was a method use to preserve pork or fish. • Drying - Most meats and fruit can be preserved through the drying process. Drying is also the normal means of preservation for cereal grains such as wheat, oats, barley and rye. • Honey- was used as a preservative in mead. • Candies - Fruits & nuts could be candied in order to prolong their life Cooking • Spit roasting • Baking • Boiling • Smoking • Salting • Frying • Conducted over an open fire THE END http://www.medieval-life.net/food.htm http://www.middle-ages.org.uk/middle-ages-food.htm