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Peasants by the Hearth, 1560, by Pieter Aertsen. The three-meal-regimen so common today did not become a standard until well into the modern era. [4] In most parts of Europe, two meals per day were eaten, one in the early morning to noon and one in the late afternoon or later at night. The exact times varied both by period and region.
Pot-au-feu, the basic French stew, a dish popular with both the poor and the rich alike. Acquacotta, an Italian soup that dates to ancient history. Primary ingredients are water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available.
French peasants were the largest socio-economic group in France until the mid-20th century. The word peasant, while having no universally accepted meaning, is used here to describe subsistence farming throughout the Middle Ages, often smallholders or those paying rent to landlords, and rural workers in general.
Figs and dates were eaten all over Europe, but remained rather expensive imports in the north. [60] While grains were the primary constituent of most meals, vegetables, such as cabbages, chard, onions, garlic, and carrots, were common foodstuffs. Many of these were eaten daily by peasants and workers and were less prestigious than meat.
Prior to the Neolithic period in Ireland and advances in farming technology, archaeological evidence such as the discovery of stone tools, bone assemblages, archeobotanical evidence, isotopic analysis of human skeletal remains, and dental erosion on the remains of human teeth indicate the Mesolithic Irish were a hunter-gatherer society that ate a diet of varied floral and faunal sources.
Change in per capita GDP of France, 1820–2018. Figures are inflation-adjusted to 2011 international dollars. The economic history of France involves major events and trends, including the elaboration and extension of the seigneurial economic system (including the enserfment of peasants) in the medieval Kingdom of France, the development of the French colonial empire in the early modern ...
Cannibalism was a routine funerary practice in Europe about 15,000 years ago, with people eating their dead not out of necessity but rather as part of their culture, according to a new study.
This contrasted with East Asian cuisine, where the ruling class were the court officials, who had their food prepared ready to eat in the kitchen, to be eaten with chopsticks. The knife was supplanted by the spoon for soups, while the fork was introduced later in the early modern period , ca. 16th century.