The cuisines of the cultures of the Mediterranean Basin since antiquity had been based on cereals, particularly various types of wheat. Porridge, gruel, and later bread … See more

In Europe, there were typically two meals a day: dinner at mid-day and a lighter supper in the evening. The two-meal system remained consistent throughout the late Middle Ages. Smaller intermediate meals were common, but became a matter of social status, as … See more

The period between 500 and 1300 saw a major change in diet that affected most of Europe. More intense agriculture on ever-increasing acreage resulted in a shift from animal products, like … See more

Milk was an important source of animal protein for those who could not afford meat. It would mostly come from cows, but milk from goats and sheep was also common. Plain fresh milk was not consumed by adults except the poor or sick, and was … See more

The regional specialties that are a feature of early modern and contemporary cuisine were not in evidence in the sparser documentation that … See more

All types of cooking involved the direct use of fire. Kitchen stoves did not appear until the 18th century, and cooks had to know how to cook directly over an open fire. Ovens were … See more

Fruits were popular and could be served fresh, dried, or preserved, and was a common ingredient in many cooked dishes. Since honey … See more