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Food of the Middle Ages

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Jodie Morada

on 2 April 2014

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Transcript of Food of the Middle Ages

Food of the Middle Ages
Water was contaminated, so people of the Middle Ages had to resort to other drinks.
The poor drank:
Daily Meals
All classes had three meals a day.
Of course, commoner's meals were far less luxurious than upper class's.
They had many more choices to choose from.
Food for Upper Class
Food for lower class
Jodie Morada
Amber Julian
Elaina Ou

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"Real" beer in the Middle Ages were made with barley, though other grains were used throughout the period.
When the use of spices became popular, people started putting spices in their beer.
Cinnamon, apples, lavender, and other spices were included in beer to have intense flavors of beer.
Most wines were a mix of wormwood,myrtle, hyssop and rosemary with sweeter wine flavored with honey. Wine was a luxury and therefore can be only drunken by nobles/ wealthy.
Ingredients For Daily Meals
-Ploughman's Lunch: was made of crusty bread, cheese, pickled onions, chutney, cold meats such as slices of ham, pate, or pork pie, and fruits such as apples or other seasonal fruit.
-Mylates of Pork (Pork Pie): included pork, four eggs, grated mozzarella cheese, powder fort, pine nuts, and salt with a pinch of saffron.
-Cormarye (Roast Pork): had pork loin, coriander, caraway, pepper, salt, minced cloves of garlic, red wine, and broth.
The English tried different variations and mixtures of resin to preserve the wine and prevent it from turning sour, since the climate was not warm enough for grapes to ripen.
Spices Included in Beer
How People of The Middle Ages Get Their Food
Food for a King
Cider is a drink usually made of apples. Water was poured onto apples then became steeped. Another way was to crush apples and mix them with water to extract a sweet and sour drink.
Even though this was a poor man's alcohol drink, this was made in a similar way as beer. One of their only differences is that Ale is fermented at a higher temperature, which makes it mature faster.
This drink was popular among all classes. It was made of honey, giving it the name, "honey wine".
Alcohol was essential, and almost everyone drank it. Fortunately, medieval drinks had a low level of alcohol.
Center piece
The Great Table
The usual staple of meals for peasants were bread, pottage, dairy, and meats such as beef, pork, and lamb.
Due to their amount of wealth, nobles are able to eat a huge variety of foods, unlike the poor peasants.
Deer, boars, hares, fish , rabbits, and other sources of meat were mostly eaten.
Despite being able to have luxury in food, nobles had little access to vegetables, leading to several illnesses.
First course: a civet of hare, a quarter of stag (had been coated in salt for one night), stuffed chicken, and a loin of veal
The poor and peasants mostly farmed and poached (if they were desperate), though they can be punished if caught.

Since nobles were incredibly wealthy, they could afford expensive spices such as pepper, cinnamon, cloves, mace, garlic, and mustard to flavor their dishes.
The rich and wealthy drank:
-many varieties of wine
The rich and wealthy got their food by hunting.
Preservation of Wine
-Alchin, L. K. (1970) Middle Ages Food. Retrieved July 16
2012, from Lords and Ladies Website www.lordsandladies.org/middle-ages-food.htm
-Haywood, J. (2008). Food and Drink. in Medieval
Europe (pp. 42-43). Chicago, Illinois: Raintree
-Bishop, M. (1970). The Noble's Life, The Life of
Labor. in The Middle Ages (pp. 138-39, 140-43, 242-44) Canada: Fitzhenry and Whiteside
-Rowling, M. (1968). Women and Wives. in Everyday
Life in the Medieval Times (pp. 85-87). United States: Batsford, B. T.
Mylates of Pork
Ploughman's lunch
Where Food was Prepared
Cooking Utensils
The poor lived in small huts, so they cooked meals on open fires.
Nobles lived in great castles which had kitchens ran by serfs and servants.
meat forks
Last course: wines and preserves are served with fruits and other sweet pastries.
Proper Manners at the Table
Pray before any meal.
Wash hands before eating.
Wipe your face so that no food/ grease is left.
More Proper Manners
Keep your elbows off the table.
Do not burp or spit.
Do not leave your spoon in a dish when you are done eating.
Put your napkins over your left shoulder or wrist.
Do not wipe your mouth on your sleeve, use the napkin.
Thank you for watching!!!
-Rosalie Gilbert (2006). Manners for the well-bred Medieval Women from Rosalie's Medieval Woman
Upper class didn't eat vegetables because they thought that food from the ground was only for lower class. Only on certain occasions, would they have vegetables in their food.
The centerpiece located on the Great Table was supposed to represent a green lawn. In the middle of the "lawn" was a small fortress, which was covered with silver, had a hollow interior, and had three banners placed on the gilt. The fortress was surrounded with large peacock feathers and green branches, which were tied to violets and other sweet-smelling flowers.
The Great Table was set on a dais.
It was strictly reserved for the invited guests. When guests arrived, they were taken to their assigned seats after they washed their hands at the entrance of the Great Hall.
Most of the time, to prevent the table from getting dirty, the host/ hostess would cover the table with a table cloth.
The plates on which food was served on was commonly made of gold and silver.
Dip your fingers in the sauce above your knuckles.
Smear your lips with soup, garlic, fat meat.
Stuff your face with food.
Drop any liquid onto your clothes.
Drink when you are chewing food.
Use forks because they were only used as cooking utensils.
Put the knife in your mouth.
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