Medieval cuisine

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In order for the food to be properly "cooked" and for the nutrients to be properly absorbed, it was important that the stomach be filled in an appropriate manner. In the south, wine was the common drink for both rich and poor alike though the commoner usually had to settle for cheap second pressing wine while beer was the commoner's drink in the north and wine an expensive import. French cardinal Jacques de Vitry 's sermons from the early 13th century describe sellers of cooked meat as an outright health hazard. For example, sailors in 16th century England and Denmark received a ration of 1 imperial gallon 4. Medieval Food — academic articles and videos The History Notes website tells the story about the food and drink in the Middle Ages Le Viandier de Taillevent — An online translation of the 14th century cookbook by James Prescott Medieval cookery books at the British Library — Learning resources on the medieval kitchen How to Cook Medieval — A guide on how to make medieval cuisine with modern ingredients The Forme of Cury — A late 14th-century English cookbook, available from Project Gutenberg Cariadoc's Miscellany — A collection of articles and recipes on medieval and Renaissance food MedievalCookery. Overall, fine dining was a predominantly male affair, and it was uncommon for anyone but the most honored of guests to bring his wife or her ladies-in-waiting.


They found no difference in appetite between groups (8). Overall, I looked at 4 more studies. Two of them showed weight loss of a few pounds over a period of 8 weeks (9, 10), but the other two showed no effect (11, 12). So… unfortunately, the weight loss effects appear to be both weak and inconsistent.