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In one early-15th-century English aristocratic household for which detailed records are available (that of the Earl of Warwick), gentle members of the household received a staggering 3.8 pounds (1.7 kg) of assorted meats in a typical meat meal in the autumn and 2.4 pounds (1.1 kg) in the winter, in addition to 0.9 pounds (0.41 kg) of bread and ...
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 richer nations, especially England, ate considerably more meat than the poorer ones. In some areas, especially Germany and the Mediterranean counties, the meat consumption of ordinary people actually declined, beginning in about 1550, and continuing throughout the period. Increasing population seem to lie behind this trend. [11]
Fruit was eaten fresh when in season, and dried or preserved over winter. Popular fruits included apples, pears, figs, grapes, quinces, citron, strawberries, blackberries, elderberries, currants, damson plums, dates, melons, rose hips and pomegranates. [20] Less common fruits were the more exotic azeroles and medlars.
3 accompaniments like crudités, candy, dry or fresh fruits, nuts, and pickled vegetables To make an aesthetically pleasing charcuterie board, include foods with contrasting colors and textures.
Romans drank their wine mixed with water, or in "mixed drinks" with flavorings. Mulsum was a mulled sweet wine, and apsinthium was a wormwood-flavored forerunner of absinthe. [37] Although wine was enjoyed regularly, and the Augustan poet Horace coined the expression "truth in wine" (in vino veritas), drunkenness was disparaged
The word yayin was used both as a generic word for wine and as a term for wine in its first year, once it had undergone sufficient fermentation from the initial stage, when it was called tirosh. [60] The type of wine was determined by the grapes, the time allowed for fermentation, and the age of the wine .
In 1979 Scottish doctor John Rollo began prescribing a diet of only meat and fat for patients with diabetes, a practice that became popular with other physicians until the discovery of insulin.