Medieval cuisine

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Cooking times and temperatures were seldom specified since accurate portable clocks were not available and since all cooking was done with fire. The choice of ingredients may have been limited, but that did not mean that meals were smaller. The definition of "fish" was often extended to marine and semi-aquatic animals such as whales , barnacle geese , puffins and even beavers. As the stomach had been opened, it should then be "closed" at the end of the meal with the help of a digestive, most commonly a dragée , which during the Middle Ages consisted of lumps of spiced sugar, or hypocras , a wine flavoured with fragrant spices, along with aged cheese. Travellers, such as pilgrims en route to a holy site, made use of professional cooks to avoid having to carry their provisions with them. In the late Middle Ages, the increasing wealth of middle class merchants and traders meant that commoners began emulating the aristocracy, and threatened to break down some of the symbolic barriers between the nobility and the lower classes. This bread retells your history … You were brought to the threshing floor of the Lord and were threshed … While awaiting catechism , you were like grain kept in the granary … At the baptismal font you were kneaded into a single dough.


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