Transcript Food of the Renaissance

New and Improved Food of the
Renaissance
By: Tate Myers
Meals per Day
UPPER CLASS
• BREAKFAST - FOOD AND DRINK GENERALLY SERVED
BETWEEN 6 -7
• DINNER - FOOD AND DRINK GENERALLY SERVED AT
MID-MORNING BETWEEN 12 - 2
• SUPPER - WAS A SUBSTANTIAL MEAL AND FOOD AND
DRINK WAS GENERALLY SERVED BETWEEN 6 -7 AND
ACCOMPANIED BY VARIOUS FORMS OF
ENTERTAINMENT
• LOWER CLASS
• THREE MEALS A DAY BUT THEY WERE NOT AS
ELABORATE AS UPPER CLASS’S
Utensils/Silverware
Upper class
• Ate from
silverware
Lower class
• Wood and/or
horn dishes
Pots, pans. skillets, and cauldrons were
all used in the kitchen.
Scissors, spoons and ladles are also
useful in food preparation.
They used baking trays crafted from
hardened pastry for baking.
Meat
• Consumed by the upper class
• Sold at large markets while other foods were
sold at smaller markets
• People preferred it over an open fire
• Variety of ways to cook not just meat but fish
and poultry as well including spit roasting,
baking, boiling, smoking, salting, or thru frying
• Smoking of the meat was meant to preserve the
meat
• The kitchen in large houses and castles were
often far away from the dining hall so the food
was usually served cold
The Presentation
• They treasured their foods and were
very elegant in presenting them
• Peacocks were domesticated not only
for the poultry, but for the feathers as
well because they used the feathers to
decorate the serving of food
Fruits/vegetables/anything
grows outside
• Introduction of agricultural techniques
made obtaining food during this time period
very easy
• Greens
• Roots
• Herbs
• Fruits
• Nuts
• Vegetables
Drinks
• Alcoholic beverages were very popular but
wine and ale were among the most popular
• Higher class drank both wine and ale while
the lower class drank just ale
• A drink called mead was established during
this time period and drunk by people of all
classes
• Mead’s main ingredient is honey
• Average lower class Elizabethan had one pint
of beer a day
• A Tudor soldier had about 2/3 gallons of beer
each day
• Beer had a low alcohol content
Sources
• http://www.folger.edu/template.cfm?cid=17
74
• http://www.elizabethanenglandlife.com/the
-elegance-in-every-elizabethan-englandfood.html
• http://www.elizabethan-era.org.uk/