middle ages mini project
TRANSCRIPT
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BY: BreeAnn Calvert and Kelly Crumpton
FOURTEENTH CENTURY FOOD AND COOKERY
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Evolution of Food Throughout the Middle AgesBefore the Middle Ages, the
only influence on food was from
the Romans.
After Normans invaded
England, the food changed
significantly from the previous
era.
The food lost its class and
sophistication and leaned more
toward basic and home-grown
taste.
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Daily Meals for the Upper ClassBread: Manchet (Made of Wheat and Flour)
Vegetables: Nothing grown from the ground (This was considered poor people’s food), except for rape, onions, garlic, and leeks.
Meats: Deer, boar, hares, rabbits, and fish
Drinks: Water, alcoholic beverages, wine, and juices
*All foods were heavily spiced
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Daily Meals for the Lower Class
Bread: Common bread
such as rye, barley and
biscuits
Food: Pottage, dairy
products, cheese
products
Meats: Beef, pork, and
lamb
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Meal TimeBreakfast - Food and drink usually served between 6 -7
Dinner - Food and drink commonly served at mid-morning between 12 – 2
Supper - Was a substantial meal and food and drink was normally served between 6 -7 and accompanied by various forms of entertainment
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FastingPeople during the middle
ages took religion very
seriously. In some
religions people ‘fast’.
Fasting is when you
don’t eat for a certain
amount of time. Meat
was banned in the
middle ages for the days
of Monday, Wednesday,
and Friday.
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Recipe Books
The first country to
produce recipe books
was France. In 1306 ‘The
Little Treatise’ was
written. The English then
caught on and wrote
'The Forme of Cury'
which contained nearly
200 recipes.
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Sources:http://www.middle-ages.org.uk/middle-ages-food.htm
http://en.wikipedia.org/wiki/Medieval_cuisine