HIST 2220 Lecture Notes - Lecture 21: Verjuice, Hand Washing, Late Middle Ages
20 Jan 2017
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Document Summary
Food and feasting in the late medieval period: Ordinary diets before and after the black death: Before the black death, ordinary diet based on two things: pottage. Cooked in a pot over the fire. Contents of the pottage would vary depending on the season: bread. Typically made of barley, wheat, or rye. Most people could not afford their own oven. Bread was either bought from a baker or dough was brought to a communal oven to make bread. Breadcrumbs often used as a thickener for sauces or stews. More grain consumed from ale and beer. Eaten especially during lent and other fast days: fruits, greens, wild foods like nuts. Changes to the diet after the black death: more meat in pottages, so much meat available that roasting meat is more common, bread made of wheat more often, more dairy products. Butter for frying: pepper becomes a necessary luxury even for peasants. Elite food and feasting in the late medieval period:
