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Food in Change: Eating Habits from the Middle Ages to the Present Day. Edinburgh: John Donald Publishers. ISBN 0-85976-145-2. S2CID 160758319. Cipolla, Carlo M., ed. (1972). The Fontana Economic History of Europe: The Middle Ages. London: Collins. ISBN 0-00-632841-5. Freedman, Paul (2008). Out of the East: Spices and the Medieval Imagination ...
As early as the Middle Ages, the cheeses, in particular, appear to have been highly specialized, from a fresh Tuscan to an aged Milanese from Tadesca, wrapped and shipped in tree bark. Medieval Italians also used eggs to a higher degree than many other regions, and the recipe collections describe herb omelettes (herboletos) and frittatas ...
Since most people were working in the fields they needed a lot of energy throughout the day, which meant that they needed to eat a large meal in the middle of the day to keep their energy up. The first meal, then called dinner in English, moved from before noon to around 2:00 or 3:00 in the afternoon by the 17th century.
Besides that, manuals for manners from the Renaissance and Middle Ages listed some activities that were frowned upon at the dinner table, including: Putting fingers in the ears. Putting hands on the heads. Blowing nose with the hands. Men were told to refrain from scratching. Blowing noses off or wiping off sweat with napkins.
Standards of Living in the Later Middle Ages: Social Change in England c. 1200-1520. Cambridge University Press. Chapter 6. pp. 151– . ISBN 0521272157. Brierley, John S.; Rubenstein, Hymie (1988). Small farming and peasant resources in the Caribbean. Dept. of Geography, University of Manitoba. Volume 10 of Manitoba geographical studies ...
During the Middle Byzantine period, it seems that meat consumption increased while bread consumption decreased. [3]: 159 Byzantine citizens obtained other kinds of meat by hunting animals like deer and wild boar, a favourite and distinguished occupation of men.
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Frumentee is served with venison at a banquet in the mid-14th century North Midlands poem Wynnere and Wastoure: "Venyson with the frumentee, and fesanttes full riche / Baken mete therby one the burde sett", i.e. in modern English, "Venison with the frumenty and pheasants full rich; baked meat by it on the table set". [6]