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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.
Peasants sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century. Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century.
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.
The medieval population was divided into three groups: 'those who pray' (clergy), 'those who fight' (knights, soldiers, aristocrats), and 'those who work' (peasants). [24] The serf and farmer supported with labor and taxes the clergy who prayed and the noble lords, knights, and warriors who fought. In return the farmer received the services of ...
In the Middle Ages, the peasant could avoid the tithe exacted by paying in grain ground by the miller of the landowner's mill. When eaten by the peasant, the process was to roast the grains to make them digestible and grind small portions in a mortar at home. In lieu of cooking the resulting paste on the hearthstone, it could be simmered in a ...
Pottage or potage (/ p ɒ ˈ-, p ə ˈ-/, French: ⓘ; from Old French pottage 'food cooked in a pot') is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. [a] It was a staple food for many centuries.
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.
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.