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Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past. Translated by Thomas, Magdalena. revised and adapted by William Woys Weaver. Philadelphia: University of Pennsylvania Press. ISBN 0-8122-3224-0. Dickie, John (2008). Delizia! The epic history of the Italians and their food. London: Sceptre. ISBN 978-0340896419.
By the 1370s, there were pavement cafes in the Westminster suburbs but no eating-houses proper. Inns and taverns were the first to do restaurant-like business as these establishments already had rooms with tables and chairs set aside for dining. The earliest evidence for this change is from the 1420s. Eating-houses appear around the 1550s.
A tavern is a type of business where people gather to drink alcoholic beverages and be served food such as different types of roast meats and cheese, and (mostly historically) where travelers would receive lodging. An inn is a tavern that has a licence to put up guests as lodgers.
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.
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.
This week, read the “bone biographies” of medieval Cambridge, learn why chinstrap penguins take thousands of naps, peer inside a mysterious galactic cloud, and more.
A tavern or pot-house is, loosely, a place of business where people gather to drink alcoholic beverages and, more than likely, also be served food, though not licensed to put up guests. The word derives from the Latin taberna and the Greek ταβέρνα/taverna, whose original meaning was a shed or workshop.
Louisville dining menus in the late 1800s. Hotels were popular venues for banquets and a surviving menu from one at Louisville Hotel in 1872 gives some idea what people could tuck into in the era ...