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Foods & Feasts in the Middle Ages

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by

Charlize Gambito

on 12 May 2014

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Transcript of Foods & Feasts in the Middle Ages

Foods & Feasts in the Middle Ages
Why and when did they have special feasts? Who and how many people came to the big feasts?
How much did food cost? Did they have to trade in order to purchase the food?
How did they prepare food for feasts? How did they serve the meals? How did they preserve the food?
What did a typical daily meal consist of?
By Nicola Ricci and Charlize Gambito
A daily meal for the upper class during the renaissance consisted of limited vegetables such as onions, garlic, and leeks. They also had a type of bread called Manchet, which was a bread loaf made of wheat flour. Food was highly spiced with expensive spices such as pepper, cinnamon, cloves, ginger, etc.

On the other hand, a daily meal for the lower class included plain bread, pottage (a type of stew), dairy products such as milk & cheese and meats such as beef, pork, and lamb.
They would prepare food in a kitchen
separate from the castle. They would cook the food from pots and pans made out of copper or cast iron.
Wealthy people back then used plates and the same utensils we use today for feasts. and received larger portions than people who had less money.
They preserved food by pickling,drying, salting, and drying the fish and meats.
Citations:
Book Resource:
Langley, Andrew. Eyewitness Books: Medieval Life. New York: Knopf, 1996. Print.
Internet Resources:
"Google Images." Google Images. Web. 22 Apr. 2014.
"Middle Ages Food." Middle Ages Food. Web. 22 Apr. 2014.
Medieval feasts were not really about the actual person or event from which the feast is held for.
Big feasts were usually for big celebrations.

Some of the celebrations included:
Certain religious or church holy days
Pentecost
New Years
Weddings, Coronations of kings or installation of bishops.
People in the renaissance mostly all worked or traded for food. Paying for goods didn't start until the early 1800's. They mainly traded goods like glass, silk, gold, money, cattle sometimes, and salt.
Feasts usually consisted of 40-60 people
The largest feast held was by Dame Alice de bryene serving 160 guests in the 15 century.

Our Questions
1. Why and when did they have special feasts? Who and how many people came to the big feasts?

2. How did they prepare food for feasts? How did they serve the meals? How did they preserve the food?

3. What did a typical daily meal consist of?

4. How did they purchase the food? Did they have to trade in order to purchase the food?
Full transcript