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Horse meat is also sometimes found on menus for yakiniku (a type of barbecue), where it is called baniku (馬肉, lit. ' horse meat ') or bagushi (馬串, "skewered horse"); thin slices of raw horse meat are sometimes served wrapped in a shiso leaf. Kumamoto, Nagano, and Ōita are famous for basashi, and it is common in the Tōhoku region, as ...
A medieval plow. Plow horses. The lead horse has a breast collar; the rear horse wears a horsecollar. The most important technical innovation for agriculture in the Middle Ages was the widespread adoption around 1000 of the mouldboard plow and its close relative, the heavy plow. These two plows enabled medieval farmers to exploit the fertile ...
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 ...
Beasts of burden were used as vehicular transport for the food and supplies, either by carrying the supplies directly on their backs—the average medieval horse and mule could carry roughly 100 kilograms—or by pulling carts or wagons, depending on the weather conditions. A force with 1,000 pack and draft animals required roughly 9,000 ...
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 ...
The gilded side of the Trundholm sun chariot. The importance of horses in the mythology and symbolism of the Germanic peoples dates back at least to the Nordic Bronze Age and shows continuity up until their Christianisation, likely stemming from aspects such as their practical importance, and inherited traditions from their Indo-European ancestors. [1]
The horse was the most important animal of the great medieval household. The stables , also called the "marshalsea," would be separate from the rest of the household, and its head officer—the marshal —would be one of the household's senior officers.
Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple.