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Foods in the middle ages
Transcript of Foods in the middle ages
breakfast peasants ate bread and cheese.
lunch they ate pottage (stew made from peas, beans, and onions that were grown in their garden) with scraps of vegetables or meat.
dinner they had pottage again with more meat, and drink ale (beer)
sometimes they snuck food from the lords kitchen. What did Nobles eat?
ate rye bread, oats, barley bread/soups, eel, fish, deer, birds, hare, rabbit, chicken, vegetables, fruit, and honey
fancy foods such as meat(beef, pork, boar, mutton, etc) and grains.
very high nobles had spices in their food. What did the Lords eat?
kings and queens had cooks prepare pork, beef, mutton, poultry, and soups and stews
lords ate manchet bread, fish, crab, shellfish, oysters, mussels, cockles, spices, cheese, fruits, and vegetables.
On fasting days, the lords were served fish, What did Knights and Lesser Nobles eat?
ate roasted pig, roasted chicken and fish and bread.
Beef and mutton were the main dishes, but deer meat was eaten after hunting.
animals were kept near the kitchen for slaughtering.
Meat was salted to preserve it.
Sauces were used to hide the taste of over-ripe meat in the winter. How did the lower classes prepare their food?
Lords had the castle chef prepare soups and stews made in great iron cauldrons, hung over a fire on a hook and chain
Soups were stirred using a long handle slotted spoon, while boiled meat was usually raised out of an iron meat hook, using a wooden handle and prongs.
There were many methods of preserving meat such as salting, smoking, or simply keeping the animal alive until use. Fish or meat was pounded, mixed with bread crumbs, stalks, eggs, and pouched, to make quenelle, dumplings, pies, pasties and fritters.
Sauces were made from herbs from the castle garden, grounded to a paste mixed with the juice of unripe grapes, vinegar, onions, ginger, pepper, saffron, cloves, and cinnamon. What Religions ate what... TRIVIA! 1. What did peasants eat for lunch?? Answer:
Pottage with vegetables or meat 2. What were the Lords served on fasting days? Answer:
b)Hung over a fire By: Celine
Jenessa 4.How did the higher classes cook their food? a) cooked by sun
b)hung over fire
d)split roasting 5.What is Pottage? Answer:
A soup or stew made from peas, beans, and onions 3.Name 2/3 ways the higher class preserved their meat Answer:
Salting, Smoking, or keeping the animal alive until use. The lower classes, such as the peasants, knights, and lesser nobles, were to hunt and prepare their own food.
grew fruits and vegetables in their gardens,
occasionally were fed scraps from the lords.
Since they could not hunt meat or fish, they did not have use for a cauldron. How did the Higher Classes prepare their food? The Roman Catholic and Eastern Orthodox Churches had a strict calendar schedule for their eating habits; consumption of meat was forbidden for a full third of the year for most Christians, and all animal products, including eggs and dairy products , were usually prohibited during Lent and fast. The Eastern and Western churches decided that Fridays were their fasting days, as well as Lent and Advent. Meat and animal products were not allowed except fish. Bibliography -Alchin, L.K. (July 16, 2012) Medieval Food and Drink. Retrieved October 10, 2012. http://www.castles.me.uk/medieval-food-drink.htm
-Alchin, L.K. (November 16, 2008) Middle Ages Food and Diet. Retrieved October 9, 2012. http://www.middle-ages.org.uk/middle-ages-food-and-diet.htm
-James L. Matterer (1997-2004) Tales of the Middle Ages. Retrieved October 9, 2012. http://www.godecookery.com/mtales/mtales14.htm
-Ollustrator (2008 – 2012) Retrieved October 16, 2012. http://3.bp.blogspot.com/-toliriiK2E/TyHizrDgPCI/AAAAAAAABSw/CjrT1VjFjrA/s1600/loaf+of+bread+cartoon+clipart.png
-Tiny Green Mom (2012) Tiny Green Mom. Retrieved October 16, 2012. http://tinygreenmom.com/wp-content/uploads/2011/07/roasted-chicken-cartoon.jpeg
-Unknown Author. Medieval Cuisine. Retrieved October 10, 2012. http://en.wikipedia.org/wiki/Medieval_cuisine