Renaissance food & DrinkRenaissance food & Drink

Marc HolguinMarc HolguinPeriod 6Period 6

Mrs. NicastroMrs. Nicastro

ImportanceImportance

Renaissance food was as good Renaissance food was as good as the timeas the time itself it emerged from itself it emerged from nothing and expanded to greatnessnothing and expanded to greatness

While food and turning changed the While food and turning changed the agriculture period brought new agriculture period brought new methods of cookingmethods of cooking

Main CoursesMain Courses

Foods were important because they Foods were important because they were based on your daily lifewere based on your daily life

SoupsSoups

The soups were very rich, The soups were very rich, very expensive, several very expensive, several being served at the same being served at the same time; and in order to please time; and in order to please the eye as well as the taste the eye as well as the taste they were generally made of they were generally made of various colors, sweetened various colors, sweetened with sugar, and sprinkled with sugar, and sprinkled with pomegranate seeds with pomegranate seeds and aromatic herbs, such as and aromatic herbs, such as marjoram, sage, thyme, marjoram, sage, thyme, sweet basil, and savory. sweet basil, and savory. The soups were perfect The soups were perfect luxuries, and were taken luxuries, and were taken instead of sweets.instead of sweets.

RoastsRoasts

An important part of the An important part of the Renaissance food were Renaissance food were the roasts, of which the the roasts, of which the sirloin of beef must have sirloin of beef must have been one of the most been one of the most common. The modes of common. The modes of preparing roasts, while preparing roasts, while resembling the present resembling the present system, differed by first system, differed by first boiling the strong meats, boiling the strong meats, and then the roast was and then the roast was

thoroughly basted withthoroughly basted with orange juice and rose-orange juice and rose-water, and covered with water, and covered with sugar and powdered sugar and powdered spices.spices.

SaladsSalads

The custom of introducing The custom of introducing salads after roasts was already salads after roasts was already established in the 15th established in the 15th Century. However, a salad, of Century. However, a salad, of whatever sort, was never whatever sort, was never brought to table in its original brought to table in its original state; for, besides the raw state; for, besides the raw herbs, dressed in the same herbs, dressed in the same manner as in our days, it manner as in our days, it contained several mixtures, contained several mixtures, such as cooked vegetables, such as cooked vegetables, and the crests, livers, or brains and the crests, livers, or brains of poultry.of poultry.

PastasPastas

The Renaissance is Italian in The Renaissance is Italian in the first place. And, surely, the first place. And, surely, there cannot be Renaissance there cannot be Renaissance food without semolina, food without semolina, vermicelli, and macaroni. They vermicelli, and macaroni. They were called Italian because were called Italian because they originally came from that they originally came from that country, and have been in use country, and have been in use in France longer than is in France longer than is

generally supposedgenerally supposed..

PastriesPastries

Ancient pastries, Ancient pastries, owing to their shapes, owing to their shapes, received the name of received the name of tourte or tarte, from tourte or tarte, from the Latin torta, a large the Latin torta, a large hunch of bread. This hunch of bread. This name was afterwards name was afterwards exclusively used for exclusively used for hot pies, whether they hot pies, whether they contained vegetables, contained vegetables, meat, or fishmeat, or fish

Undiscovered foodsUndiscovered foods

When I began When I began researching food of the researching food of the Renaissance I was Renaissance I was vaguely aware that some vaguely aware that some of the food we take for of the food we take for granted today was granted today was unavailable in unavailable in Renaissance Europe.Renaissance Europe.To begin we'll look at a To begin we'll look at a list of food items that list of food items that were either not available were either not available or just not eaten.or just not eaten.

CoffeeCoffee TeaTea PotatoesPotatoes TomatoesTomatoes CornCorn PeppersPeppers such as bell such as bell

peppers,peppers, BeansBeans PeanutsPeanuts GourdsGourds such as squash and such as squash and

pumpkinspumpkins VanillaVanilla CocoaCocoa

EffectEffect

Much of the wealth and posterity was based on trade. Much of the wealth and posterity was based on trade. Among the items most eagerly traded in the renaissance Among the items most eagerly traded in the renaissance were the raw materials needed to make wine & beerwere the raw materials needed to make wine & beer

With the Black Death there was more food for people With the Black Death there was more food for people and the price went down and lose profit the change was and the price went down and lose profit the change was big but along come the plague with all the achievements big but along come the plague with all the achievements done.done.

Work sitedWork sited http://www.be llaonline .com/artic le s /art20864.asp http://www.be llaonline .com/artic le s /art20864.asp Conte nt copyright © 2009 by He le n B. Wharton. All rights re se rv e d.Conte nt copyright © 2009 by He le n B. Wharton. All rights re se rv e d. http://www.atlanticbakingco.com/soups .htmlhttp://www.atlanticbakingco.com/soups .html ATLANTIC BAKING CO.ATLANTIC BAKING CO. ROCKLAND, MAINEROCKLAND, MAINE http://www.southe rnliv ing .com/food/whats -for-suppe r/pot-roas ts -00400000009378/http://www.southe rnliv ing .com/food/whats -for-suppe r/pot-roas ts -00400000009378/ Copyright © 2009 Time Inc. Life s ty le Group. All Rights Re se rv e dCopyright © 2009 Time Inc. Life s ty le Group. All Rights Re se rv e d http://blog .se attle pi.com/he althy life s ty le /archiv e s /155072.asphttp://blog .se attle pi.com/he althy life s ty le /archiv e s /155072.asp ©1996-2009 He ars t S e attle Me dia, LLC©1996-2009 He ars t S e attle Me dia, LLC http://lay lita.com/re cipe s /2009/05/15/tuna-and-tomato-pas tas /http://lay lita.com/re cipe s /2009/05/15/tuna-and-tomato-pas tas / Copyright © 2009 All Rights Re se rv e d .Copyright © 2009 All Rights Re se rv e d . http://www.cake sbykim.com/pas trie s .htmhttp://www.cake sbykim.com/pas trie s .htm Copyright© January 2004 Cake s By Kim All rights re se rv e dCopyright© January 2004 Cake s By Kim All rights re se rv e d Cariadoc 's Misce llany © Dav id Frie dman and Elizabe th Cook, 1988, 1990, 1992.Cariadoc 's Misce llany © Dav id Frie dman and Elizabe th Cook, 1988, 1990, 1992. A Glossary of Me die v al Cooking Te rms © 2000 Jame s L. Matte re r & Dare ll W. McCormick A Glos sary of Me die v al Cooking Te rms © 2000 Jame s L. Matte re r & Dare ll W. McCormick S te fans Florile g ium © Mark Harris ,1989S te fans Florile g ium © Mark Harris ,1989 http://www.inte rnal.s chools .ne t.au/e du/le sson_ide as /re nais sance /re nais sance _cooke ry_wksht.htmlhttp://www.inte rnal.s chools .ne t.au/e du/le sson_ide as /re nais sance /re nais sance _cooke ry_wksht.html Re nais sance S pe llRe nais sance S pe ll Copyright © 2007-2009 Copyright © 2007-2009 www.Re nais sance -S pe ll.comwww.Re nais sance -S pe ll.com Copyright 2007 Thomson Gale Jame s A. Corrick a part of the Thomson Corporation Farming ton Copyright 2007 Thomson Gale Jame s A. Corrick a part of the Thomson Corporation Farming ton

Hills , MI The Re nais sance Copyright Macdonald &company (publishe rs ) LTD.1985 London The Hills , MI The Re nais sance Copyright Macdonald &company (publishe rs ) LTD.1985 London The re naissance & the ne w world Giov anni Case llire naissance & the ne w world Giov anni Case lli

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