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Food in Change: Eating Habits from the Middle Ages to the Present Day. Edinburgh: John Donald Publishers. ISBN 0-85976-145-2. S2CID 160758319. Cipolla, Carlo M., ed. (1972). The Fontana Economic History of Europe: The Middle Ages. London: Collins. ISBN 0-00-632841-5. Freedman, Paul (2008). Out of the East: Spices and the Medieval Imagination ...
It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent [1]).
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 ...
The book is divided into 15 chapters, forming a strict chronological sequence of periods such as "the Georgian age", from around 1150 to around 2000. [1] The chapters describe the society of each time, often starting with the monarch and rich food and drink, and proceeding down to ordinary people and the common foods of the period.
The most expensive bread was manchet, made of white wheat flour. [5] It was often telling what social status one belonged to by what type of bread they ate. [6] The common folk ate whatever they could catch from the rivers and the sea, like haddock and sole. The rich had more of a variety with sturgeon, seal, crab, lobster, and shrimp.
The advent of agriculture roughly 11,500 years ago in the Middle East was a milestone for humankind - a revolution in diet and lifestyle that moved beyond the way hunter-gatherers had existed ...
What about dairy products made from raw milk (e.g., yogurt, butter, or cheese)—are these safe to consume? “They can still pose risks unless they have been aged or treated to kill bacteria ...
Quince fruit and jam. Quince was a versatile and popular fruit in the Renaissance. It was used for medicinal preparations and eaten preserved, jellied, and as the main ingredient in marmalades. Marmalade in the Renaissance was a quince paste cooked in sugar, sometimes enhanced with rosewater, spices, perfumes such as musk, and fruit juices. It ...