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The types of food that were eaten during the middle ages were based on your wealth. Lords often had big meals that had many different types of poultry, dairy, and fish. The meat for the rich was usually things like ham, cow, lamb, and hunted game. Poor people ate very simple meals that had very little viatimins.
 * What types of food were eaten during the Middle Ages and, what were the types of food determined by whether people were rich or poor?

People got their food in many different ways. Some people grew their own food. Other people like lords and kings could hunt for their food. But most people bought their food from a market. > >> Food was prepared differently for different types of people. The lord would get a fancily dressed up plate of food. The peasant ate whatever was edible and didn't have his food all dressed up.
 * How did the people get their food?
 * How was the food prepared? Give examples of each.
 * What types of seasonings were used? Was there a reason for the use of certain herbs?

These were the spices avalible during the crusades. from http://www.middle-ages.org.uk/spices-in-the-middle-ages.htm
 * •Pepper - The most sought after spice. Black pepper was the most expensive. Imported from Asia and later Africa.**
 * Cinnamon - A Spice made from bark of the Cinnamomum zeylanicum**
 * Cloves - Cloves were indigenous to the Moluccas, or Spice Islands, of Indonesia**
 * Nutmeg - Spice made from seeds also indigenous to the Moluccas, or Spice Islands, of Indonesia**
 * Ginger - Ginger was a spice also known as 'Grains of Paradise', also called Atare Pepper, was used as a substitute for the more expensive black pepper during the 1300 and 1400's**
 * Saffron - The dried aromatic stigmas of this plant, was used to color foods and as a cooking spice and dyes**
 * Cardamon (aka Cardamom ) was a spice made from the whole or ground dried fruit a plant of the ginger family, indigenous to India and Sri Lanka**
 * Coriander - A Spice made from seeds and leaves and a relative of the parsley family**
 * Cumin - Spice made from the dried fruit of a plant in the parsley family**
 * Garlic - A spice imported by the Romans**
 * Turmeric - Spice made from a root, related to ginger and has a vivid yellow-orange color**
 * Mace - A spice made from the dried fleshy covering of the nutmeg seed**
 * Anise - A liquorice flavored plant whose seeds and leaves are used to spice a variety of dishes**
 * Caraway - Caraway or Persian cumin are the small, crescent-shaped dried seeds from a herb**
 * Mustard - A spice with a pungent flavor, either used as seeds or ground**
 * Cumin - Spice made from the dried fruit of a plant in the parsley family**
 * Garlic - A spice imported by the Romans**
 * Turmeric - Spice made from a root, related to ginger and has a vivid yellow-orange color**
 * Mace - A spice made from the dried fleshy covering of the nutmeg seed**
 * Anise - A liquorice flavored plant whose seeds and leaves are used to spice a variety of dishes**
 * Caraway - Caraway or Persian cumin are the small, crescent-shaped dried seeds from a herb**
 * Mustard - A spice with a pungent flavor, either used as seeds or ground**
 * Mace - A spice made from the dried fleshy covering of the nutmeg seed**
 * Anise - A liquorice flavored plant whose seeds and leaves are used to spice a variety of dishes**
 * Caraway - Caraway or Persian cumin are the small, crescent-shaped dried seeds from a herb**
 * Mustard - A spice with a pungent flavor, either used as seeds or ground**
 * Caraway - Caraway or Persian cumin are the small, crescent-shaped dried seeds from a herb**
 * Mustard - A spice with a pungent flavor, either used as seeds or ground**
 * Mustard - A spice with a pungent flavor, either used as seeds or ground**
 * What types of daily fare did the common person have for his meals?

A peasant had very little money to spend. They would get a little bit of cheese a chicken for dinner (and that is only if they had a surplus of money) They usually got their food from a market.

A feast with many types of meat such as lamb and pork. They also had dairy products like cheese and butter. They had different fish and they also had different types of poultry like chicken and larks.
 * Describe a feast given for royalty.


 * What types of dishes or cooking utensils were used?

Fancy silver and gold utensils were used for royalty. MOSTLY SILVER UTENSILS WERE USED FOR THE LORDS. And cheap wooden utensils were used for the peasants.

•SOUP= everything that was left over from the last meal. usually consisted of onions, nuts, and other THINGS. •ONION AND CHEESE SPECIAL= just what it says onions and cheese.
 * Include several recipes of the day.

POTTAGE (http://www.webquestuk.org.uk/Bordesley%20Abbey/files/Recipe.htm) 4 pints of water 2 leeks 2 sticks of celery 2 onions 1/4 firm white cabbage without outside leaves 4 oz white breadcrumbs a few saffron strands 2 tsps salt ground black pepper

PROPER ETIQUETTE

In the middle ages all members of the house including servants dined together. It was considered rude to dine alone or to sneak off and enjoy private company.


 * In the 13th century, English [|bishop] [|Robert Grosseteste] advised the [|Countess of Lincoln]: "forbid dinners and suppers out of hall, in secret and in private rooms, for from this arises waste and no honour to the lord and lady." He also recommended to watch that the servants not make off with leftovers to make merry at rere-suppers, rather than giving it as [|alms].** ( from http://en.wikipedia.org/wiki/Medieval_cuisine#Etiquette )