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Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European ...
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...
A trencher (from Old French trancher 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. [1] At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor.
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The staging of an elaborate entremet at the banquet of Charles V in 1378; illumination from Grandes Chroniques, late 14th century.. The word entremets, as a culinary term, first appears in line 185 of Lanval, one of the 12th century Lais of Marie de France, and subsequently appears in La Vengeance Raguidel (early 13th century), line 315.
If you want to rethink your whole Thanksgiving menu, from soup to nuts (or rather, from spiced-nuts to custard pie) then check out our array of more than 20 different complete Thanksgiving menus ...
The Stratford feast in the 15th century took place on a meat day, but based on expenditures it appears that some persons chose to eat fish. Wheat was purchased, sometimes in amounts over five quarters (perhaps 60 kg), to bake (sometimes very large) loaves of bread, though by the second half of the 15th century the bread was baked by local bakers instead of at the guild's bakehouse.