BY: BreeAnn Calvert and Kelly Crumpton

FOURTEENTH CENTURY FOOD AND COOKERY

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.

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

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

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

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.

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.

Sources:http://www.middle-ages.org.uk/middle-ages-food.htm

http://en.wikipedia.org/wiki/Medieval_cuisine