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Transcript of Food
½ lb. bread
1 pint of beer
1 pint of porridge
1/4 lb of meat
plus milk if they had access to cows -had 3 meals a day Meat they had Access to:
venison, beef, pork, veal, goat,
lamb, rabbit, hare, mutton, swans,
herons and poultry Fish they had Access to:
herring, salmon, eel, whiting,
plaice, cod, trout and pike. Shell fish:
crab, oysters, mussels and cockles. -ate rye or barley bread Food Availability: Dairy they had Access to:
milk, cream, butter and cheese + eggs -dairy products were only eaten
by the poor -items grown from the ground
were only eaten by the poor -ate a lot of stews, soups,
and pottage -ate fresh fruit + vegetables http://www.elizabethan-era.org.uk/elizabethan-foods-from-new-world.htm -had a healthier diet overall -'Ploughman's Lunch'
(bread and cheese) was a very
common lunch for workers -Breakfast was from 6-7am -Lunch was from 12-2pm -Supper was from 6-7pm -Supper was followed by
entertainment -Instead of using spoons
people used cups for their soups -liked spicy and sweet foods
(they could indulge on more
extravagant flavours because
of their wealth) -food was normally served cold
because of how far away the
kitchens were -usually ate roasted or boiled
meat served with bread *You might think that the rich were healthier
because of their variety of food, but in fact the poor
had a more nutritious diet! The rich rarely ate fresh fruits and vegetables, the fruits were preserved in pies/pastries and only certain vegetables (garlic, onions, and leeks) 'graced' the tables of the rich. They had unhealthy eating habits missing vitamin C, calcium, and fibre. This lead to a variety of nasty diseases including:
skin diseases, bad teeth, rickets (weak bones due to lack of vitamin D, calcium or phosphate) and scurvy (caused by a lack of vitamin C). tomatoes were called 'love apples'?
sugar blackened teeth. It became fashionable to have blackened teeth and cosmetics were applied to achieve this effect if there wasn't enough sugar available! Did you know? Banquets: -were often very lavish
-exotic spices were used and new dishes were tried
-Royal banquets were the most magnificent (more money to burn :) Legrand d'Aussy describes a great Medieval feast given in 1455 by the Count of Anjou, third son of Louis II the King of Sicily: The Dining Table
"On the table was placed a centre-piece, which represented a green lawn, surrounded with large peacocks' feathers and green branches, to which were tied violets and other sweet-smelling flowers.In the middle of this lawn a fortress was placed, covered with silver. This was hollow, and formed a sort of cage, in which several live birds were shut up, their tufts and feet being gilt.On its tower, which was gilt, three banners were placed, one bearing the arms of the count, the two others those of Mesdemoiselles de Châteaubrun and de Villequier, in whose honour the feast was given."
The First Course.."The first course consisted of a civet of hare, a quarter of stag which had been a night in salt, a stuffed chicken, and a loin of veal.The two last dishes were covered with a German sauce, with gilt sugar-plums, and pomegranate seeds....At each end, outside the green lawn, was an enormous pie, surmounted with smaller pies, which formed a crown. The crust of the large ones was silvered all round and gilt at the top; each contained a whole roe-deer, a gosling, hree capons, six chickens, ten pigeons, one young rabbit To serve as seasoning or stuffing, a minced loin of veal, two pounds of fat, and twenty-six hard-boiled eggs, covered with saffron and flavoured with cloves.
The Second Course..There was a roe-deer, a pig, a sturgeon cooked in parsley and vinegar, and covered with powdered ginger; a kid, two goslings, twelve chickens, as many pigeons, six young rabbits, two herons, a leveret, a fat capon stuffed, four chickens covered with yolks of eggs and sprinkled with powder de Duc (spice), a wild boar
The Third Course..Some wafers (darioles), and stars; a jelly, part white and part red, representing the crests of the main guests
The Fourth Course..Cream with Duc powder, covered with fennel seeds preserved in sugar; a white cream, cheese in slices, and strawberries; and, lastly, plums stewed in rose-water.
The Fifth Course..Besides these four courses, there was a fifth, entirely composed of the prepared wines then in vogue, and of preserves. These consisted of fruits and various sweet pastries. The pastries represented stags and swans, to the necks of which were suspended the arms of the Count of Anjou ..." To sum it up:
There were five courses and a whole lot of exotic and highly expensive food! So basically, food was very important back in the Elizabethan Era ... And that hasn't really changed. :) Thank You for Watching