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Medieval cuisine

The foods, eating habits, and cooking methods during the Middle Ages (5th century to 16th century) varied by region and by class. The most common element is the reliance on cereal, particularly wheat consumed in the form of breads, porridge, gruel, and pastas, a staple of all class systems. Potatoes and rice, as well as spices and seasonings, were only introduced to the majority of individuals late in the Middle Ages. Beef was uncommon, and only the nobility regularly dined on meat. There were generally only two meals eaten per day, with a large dinner during the middle of the day and a light supper at night. Breakfast was generally only accepted for working men, young children, the elderly and infirm.

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One Response to “Medieval cuisine”

  1. During the Middle Ages it was believed that beaver tails were of such a fish-like nature that they could be eaten on fast days

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