Medieval cuisine

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This bread retells your history … You were brought to the threshing floor of the Lord and were threshed … While awaiting catechism , you were like grain kept in the granary … At the baptismal font you were kneaded into a single dough. During Lent, kings and schoolboys, commoners and nobility, all complained about being deprived of meat for the long, hard weeks of solemn contemplation of their sins. Medieval society was highly stratified. Olive oil was a ubiquitous ingredient in Mediterranean cultures, but remained an expensive import in the north where oils of poppy , walnut, hazel and filbert were the most affordable alternatives. It would then be followed by vegetables such as lettuce , cabbage , purslane , herbs, moist fruits, light meats, such as chicken or goat kid , with potages and broths. This meant that food had to be "tempered" according to its nature by an appropriate combination of preparation and mixing certain ingredients, condiments and spices; fish was seen as being cold and moist, and best cooked in a way that heated and dried it, such as frying or oven baking, and seasoned with hot and dry spices; beef was dry and hot and should therefore be boiled ; pork was hot and moist and should therefore always be roasted. While in modern times, water is often drunk with a meal, in the Middle Ages, however, concerns over purity, medical recommendations and its low prestige value made it less favored, and alcoholic beverages were preferred.


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