![]() ![]() And the population dropped - the Black Death claimed a third of the World’s population and 200 million people died. The Black Death spread across Europe and the Western world. The amount of food and drink available in the Medieval world changed in 1328. The Black Death and Medieval Food and Drink Fasting and abstaining from eating meat was practised for over half the days in the year! Medieval Food and Drink Meat was also declined on the eves of many religious holidays. Certain religious observances banned the eating of meat on Mondays, Wednesdays and Fridays! Meat was banned during the religious seasons of Lent and Advent. People of the Medieval era were highly religious and at certain times the eating of meat was banned. ![]() A form of cider referred to as ‘Apple-wine’ was also produced. Wine was generally imported although some fruit wines were produced in England. Honey was used to make a sweet alcoholic drink called mead which was drunk by all classes. The rich drank both and the poor just drank ale. Water was not clean in the Middle Ages and people therefore drank wine and ale. And pastries and pies were sold as was ready cooked roasted meat! Communal ovens were available in villages for baking. The ‘Ploughman’s Lunch’ of bread and cheese was a staple diet of workers. Medieval Food and Drink - Convenience Food?ĭid people in the Medieval era have convenience food? Yes! Biscuits were invented by the Crusaders. Sugar was not available so honey was used in many Medieval recipes as this was the only sweetener available. Medieval food was also served with a variety of sauces which also disguised the salty taste. These spices included pepper, mustard, saffron, cloves, cardimon and cinnamon. Methods were introduced to disguise the salty taste. The problem was that food had a constant salt taste. It was not economic to feed animal during the winter therefore animals were slaughtered in the autumn and preserved in salt. There were no methods available to freeze foods so Medieval food varied according to the season. Medieval food was prepared by several cooking methods: The punishment for poaching the property of a Noble could result in death or having hands cut off. Only Lords and Nobles were allowed to hunt deer, boar, hares and rabbits. The Feudal System dictated that the lands belonged to the Lords and animals were also their property. Only the Lords and Nobles benefited from this vast range of food. Shell fish also featured in Medieval food and included crab, oysters, mussels and cockles. The range of fish included herring, salmon, eel, whiting, plaice, cod, trout and pike. ![]() The meats included venison, beef, pork, goat, lamb, rabbit, hare, mutton, swans, herons and poultry. Medieval food served in castles included a vast range of different meat and fish. Medieval Food and Drink - Nutrition? A Balanced Diet?.Medieval Food and Drink - Cooking Methods and Food preservation.Medieval Food and Drink - Meat Fish eaten.Supper - Was a less substantial meal and food and drink generally served to Lord and castle inhabitants between 6 -7.Dinner - This was the main meal of the day and food and drink generally served to Lord and castle inhabitants at mid-morning between 12 - 2.Medieval Breakfast - Food and drink generally served to Lord and castle inhabitants between 6 -7.The number of daily meals eaten during the day were as follows: ![]() The kitchens were usually situated some distance from the Great Hall and therefore food was generally served cold. Forks were not introduced until the late 14th century. Spoons were rarely used as any liquid food was drunk from a cup. ![]()
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