![]() ![]() Meat was more expensive and therefore more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility’s tables. ( Phaseolus beans, today the “common bean”, were of New World origin and were introduced after the Columbian exchange in the 16th century.) These were consumed as bread, porridge, gruel and pasta by all of society’s members. Fava beans and vegetables were important supplements to the cereal-based diet of the lower orders. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oats and rye were eaten by the poor. Wheat was for the governing classes. Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. Peasants sharing a simple meal of bread and drink Livre du roi Modus et de la reine Ratio, 14th century / Photo courtesy Bibliothèque nationale, Wikimedia Commonsįamine was commonplace and social hierarchies were often brutally enforced.
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