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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.
Philip Calderon "French Peasants Finding Their Stolen Child"; 1859. 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.
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.
The major civilizations are those of the Mediterranean region, ancient Greece, ancient Rome, and southwest Asia. Nutrition consisted of simple fresh or preserved whole foods that were either locally grown or transported from neighboring areas during times of crisis. Physicians and philosophers studied the effect of food on the human body and ...
The widespread hunger and starvation is commonly thought to be a cause of political changes during the mid 19th century. The Revolutions of 1848 saw widespread dissatisfaction among European peasants who saw a decline in their standard of living and so, along with other reasons, led many to join revolutions in various countries.
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.
In Ancien Régime France, bread was the main source of food for poor peasants and the king was required to ensure the food supply of his subjects, being affectionately nicknamed "the first baker of the kingdom". [2] Food scarcity and famine were everpresent concerns until the modern agricultural revolution, and 18th century France was no ...