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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.
During the start of the Middle Ages, thin slabs of coarse bread called "trenches" (late 15th century English) or, in its French derivative, "trenchers", were used as plates. [2] At the end of the meal, the food-soaked trencher was eaten by the diner (from which the expression "trencherman" may come), or perhaps fed to a dog or saved for beggars.
Trencher may refer to: Trencher (comics), a comic book series; Trencher (machine), a digging machine; Trencher (tableware), a place setting item (originally a flat round of bread) Trencher cap, a square academic cap; Trencher (band), a London-based Casio-core band
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. When food was scarce, an all-too-common occurrence in medieval Europe, the trencher when ...
This is the main (at times only) individual plate. During its disappearance in Europe that happened with the fall of the Roman Empire, trencher plates made of bread (or wood) were used. Regular plates returned to fashion at the French court under Francis I of France around 1536. [5]
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water , usually by baking . Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture .
During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called "trenchers," were used as plates. [12] After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, and eaten by diners in more modest circumstances.
Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. [1] Pain de mie – a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times. [1] Pain de seigle – a rye bread with flavor notes of chocolate and malt [1]