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Goat meat was consumed in some parts of medieval Europe. Far more common was pork, as domestic pigs required less attention and cheaper feed. Domestic pigs often ran freely even in towns and could be fed on just about any organic waste, and suckling pig was a sought-after delicacy. Just about every part of the pig was eaten, including ears ...
The three field system common to Medieval Europe. The distinctive ridge and furrow pattern of the Middle Ages survive in this open field in Scotland. The field systems in Medieval Europe included the open-field system, so called because there were no barriers between fields belonging to different farmers. The landscape was one of long and ...
Frumentee is served with venison at a banquet in the mid-14th century North Midlands poem Wynnere and Wastoure: "Venyson with the frumentee, and fesanttes full riche / Baken mete therby one the burde sett", i.e. in modern English, "Venison with the frumenty and pheasants full rich; baked meat by it on the table set". [6]
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 ...
Feijoada, originally a Portuguese stew consisting of beans and meat; also a Brazilian dish originally made by slaves from leftover ingredients from their master's house Gazpacho , [ 6 ] typically a tomato-based vegetable soup , traditionally served cold, originating in the southern Spanish region of Andalusia
In medieval cuisine and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack".
A bioarchaeological (specifically, isotopic analysis) study of early medieval England found, based on the funerary record, that high-meat protein diets were extremely rare, and that (contrary to previously held assumptions) elites did not consume more meat than non-elites, and men did not consume more meat than women.
Pottage was a staple of the medieval English diet. During the Middle Ages it was usually made with wheat, barley, or oats. In Middle English , thick pottages ( stondyng ) made with cereals , kidneys, shredded meat, sometimes thickened with egg yolks and bread crumbs were called by various names like brewet , egerdouce , mortrew , mawmenee ...