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Cassoulet, a French bean, meat, and vegetable stew originating from the rural Southwest that has since become a staple of French cuisine; Cawl, a Welsh broth or soup; Cholent, a traditional Jewish Sabbath stew; Chupe, refers to a variety of stews from South America generally made with chicken, red meat, lamb or beef tripe and other offal
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.
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.
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 ...
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.
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 advent of agriculture roughly 11,500 years ago in the Middle East was a milestone for humankind - a revolution in diet and lifestyle that moved beyond the way hunter-gatherers had existed ...
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...