Transcript Don`t eat vegetables they are unhealthy

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