Food and Drinks of theRenais s ance

Paola Mendoza 3Period

Feasts A feas t was

s omething s o much - more even our

modern day attempts at medieval

banquets fall way .s hort of the mark

, , , Beef pork mutton, , venis on poultry

, , , fis h eggs bread, , milk chees es

.vegetables , A profus ion of wine

, , ale c ider and mead were in ample

.s upply http://www.castles-of-britain.com/castlesf.htm

Time to Eat! Everyone had a

.s pec ific time to eat The Lords ate the ir

6 breakfas t between to7 . in the morning

While the peas ants ate .the irs at s unris e Dinner for the Lords

11 was between in the 2 morning and in the. afternoon For the peas ants it would be

more like a" ' " ploughman s lunch

becaus e it was eaten in the fie lds while they

11 worked between 12 .and noon

Supper was eaten 6 7 between and in the

evening

http://www.renaissance-spell.com/Images/Renaissance-

Food/Renaissance-Food-Kitchen.jpg

Food by Social Class

' A lord s dinner us ually had two to three

cours es Mainly meats and

, , pas tries bread wine , , or ale fruits chees es

, .nuts and the like The bas ic die t of the

peas ant cons is ted of carbohydrates in the

, form of grain mos tly , barley and oats which

were baked or brewed into bread and ale

The Bean Eater, Annibale Carracci,

1585.

http://www.lepg.org/food.html

What the Lords ate Foods and die ts depended

much on the c las s of the. individual The higher people

had a wide range of foods.available

, , Fowl s uch as capons gees e, larks and chickens were

us ually available to the lord . and his family They would als o ; , dine on other meats beef

, bacon lamb Wealthy s oc ie ty could afford

large quantities of milled flour and other meals made from

.grain Dairy products s uch as chees e

and butter could be s een on .the manor table

http://www.godecookery.com/afeast/dining/din036.j

pg

What the Peasants ate , Medieval peas ants on

, the other hand had a much s impler diet

.available to them Mos t of the wheat they

harves ted went to the, market and breads were

made from barley and, rye baked into dark

.heavy loaves Ales made from barley

, would quaff the thirs t as would water drawn from

, the well s weetened with.honey

Peas ant s oc ie ty got the ir prote ins they could from

peas and beans that would be added to bread

. and pottagehttp://www.beautifulbaroque.com/images/bruegel_peasant_wedding.jpg

The Seasons Seas on als o plays a big

part in what s hows up . on the table The pigs are

s laughtered in, December and the ir

remains are pres erved , , . as s aus age bacon etc

. and eaten until s pring Food which was

harves ted and pres erved in late

s ummer and , fall is o ften gone and it

is too early yet for new.crops

The lambing s eas on comes in December jus t

!in the nick of time

http://www.wga.hu/art/b/beuckela/kitchen.jpg

Mmm…That’s Spicy! Spices are critical

. and of great value Not s o much to cover the tas te of s poiled

meat as the popular , wis dom has it but

more to counteract all the s alt and the

-bland tas te of s hoe leather quality meat

boiled in the pot all.day

Medieval people did " " not value tas te in

quite the s ame way -- that we do food was apprec iated more for its

, appearance its , s ymbolic value or its

rarity

http://blog.khymos.org/wp-content/2007/02/whole-

spices.jpg

Work CitedFood Timeline FAQs: Mesopotamia through Shakespeare N.p., n.d. Web. 7

Dec. 2009. <http://www.foodtimeline.org/foodfaq3.html#feast#feast >. Food and Drink in Medieval England N.p., n.d. Web. 7 Dec. 2009.

<http://www.historylearningsite.co.uk/food_and_drink_in_medieval_engla.h

tm >.

Food N.p., n.d. Web. 4 Dec. 2009. <http://www.lepg.org/food.htm >.

Langley, Andrew. Medieval Life. New York: Dorling Kindersley Publishing,

Inc., 1996. 12-13. Print

Hodge, Susie. Medieval Europe. Milwaukee: Gareth Stevens Publishing,

2005. Print.

"Food and Drink." Renaissance. 2002th ed. New York: Kindersley

publishing Inc., 2002. Print.