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Food in Medieval Times. Westport, CT: Greenwood Press. ISBN 0-313-32147-7. Bynum, Caroline Walker (1987). Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women. Berkeley: University of California Press. ISBN 0-520-05722-8. Carlin, Martha; Rosenthal, Joel T., eds. (1998). Food and Eating in Medieval Europe. London: The ...
In medieval households, the word "larder" referred both to an office responsible for fish, jams, and meat, as well as to the room in which these commodities were kept. It was headed by a larderer. [5] The Scots term for larder was spence, [6] This referred specifically to a place from which stores or food were distributed. [2]
A granary, also known as a grain house and historically as a granarium in Latin, is a post-harvest storage building primarily for grains or seeds. Granaries are typically built above the ground to prevent spoilage and protect the stored grains or seeds from rodents, pests, floods, and adverse weather conditions. They also assist in drying the ...
In a late medieval hall, there were separate rooms for the various service functions and food storage. The pantry was a dry room where bread was kept and food preparation was done. The head of the office who is responsible for this room is referred to as a pantler.
The task of doling out this free food and drink would be the role of the butterer. At larger monasteries there would also be a basic hostelry, where travellers could sleep for free. Later the term buttery was also applied to a similar stores-room in a large medieval house, which might or might not be a cellar, and in which the buttery served ...
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.
Peasant homes in medieval England were centered around the hearth while some larger homes may have had separate areas for food processing like brewhouses and bakehouses, and storage areas like barns and granaries. There was almost always a fire burning, sometimes left covered at night, because it was easier than relighting the fire. [1]
Households relied on medieval food preservation, much of which was done in the stillroom, to provide varied food through the winter. Medieval households also made many perfumes, such as rosewater, and powders made from orris root, lavender, and calamus; they also dried and used meadowsweet, germander, hyssop, rosemary, thyme, violet, and woodruff.