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In medieval Europe, bread served not only as a staple food but also as part of the table service. In the standard table setting of the day the trencher , a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), was served as an absorbent plate.
In medieval Europe, a mixed rye and wheat bread known as "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, [16] in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses. [citation ...
The importance of bread as a daily staple meant that bakers played a crucial role in any medieval community. Bread consumption was high in most of Western Europe by the 14th century. Estimates of bread consumption from different regions are fairly similar: around 1 to 1.5 kilograms (2.2 to 3.3 lb) of bread per person per day.
Horsebread was a type of bread produced and consumed in medieval Europe.At the time, it was considered to be of low quality, made from a seasonal mix of legumes, such as dry split peas, and bran [1] along with other non-wheat cereal grains such as oats and rye, and acorns.
French bread Arabian pita bread. An enormous variety of bread is available across Europe. Germany alone lays claim to over 1,300 basic varieties of breads, rolls, and pastries, as well as having the largest consumption of bread per capita worldwide.
The Assize of Bread and Ale (Latin: Assisa panis et cervisiae) (temp. incert) was a 13th-century law in high medieval England, which regulated the price, weight and quality of the bread and beer manufactured and sold in towns, villages and hamlets. It was the first law in British history to regulate the production and sale of food.
The four banal (English: common oven) was a feudal institution in medieval France. The feudal lord (French: seigneur) often had, among other banal rights, the duty to provide and the privilege to own all large ovens within his fief, each operated by an oven master or fournier. In exchange, personal ovens were generally outlawed and commoners ...
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. ... In medieval times, sand was used as a filler. [76]