Food+and+Cookware+Facts+6-10

Back to Food & Cookware =Food and Cookware Facts 6-10 =

**Typical peasant diet:**
A peasants diet consisted of grains which included wheat, oats, barley, and millet. Their meals also included thin vegetable soup made from peas, beans, or cabbage, which was eaten with bread. This basic diet was supplemented by eggs and cheese. Storing food was one of their problems. Mice would destroy the bread, bacon became rancid, and the cheese would turn moldy. In winter times, peasants depended on the food they preserved earlier. Milk and water were hardly ever drank, due to not being safe. Everyone, even including small children, drank alcohol in ale, or cider form. (Renaissance)



**Feasts of the ri****cher:** [[image:file:///C:/Users/10rpfannenstiel/Desktop/bread.jpg]]
A well prepared table was an obvious way to display wealth. Many meals consisted of chickens, swan, geese; things we wouldn't consider something to eat today. Many spicy dipping sauces were served with meat to hide the fact it was salted or not very fresh. Ginger, cloves, cinnamon, and other exotic spices are what made the many different varieties or sauces. Washing down the food was wine, which mainly came from France. (Renaissance)

Christian Calendar:
A carnival was to devour all the remaining meat before Lent. It was a opportunity to "turn the world upside down," and treat food, sex, and violence. Lent was form Ash Wednesday to Easter, and was the most important time, even though meat, milk, butter, and eggs were forbidden. Surviving on fish and vegetables is what all were intended to do. (Grendler)

**Random Facts:**
1. Tomatoes were avoided because of poisonous relatives in the Solanaceae Family. (Grendler) 2. Some medical theorists promoted the use of tobacco. (Grendler) 3. Feast patterns were set by seasons and requirements of the Christian Calendar. (Grendler) 4. Nutritional Theory was the second major system influencing certain food ways. (Grendler)