Catégories

MEDIEVAL FOOD

medieval cuisine
The medieval cuisine,
it is mostly stews that cook in the pot (meats on the spit are reserved for lords and roasters)
Stews, composed of beef, mutton or poultry, cook with seasonal vegetables, so to speak, a soup with pieces and to serve this, are slicers that are used, a slice of bread thick enough on which meat and vegetables are deposited.
For the bourgeoisie, this cuisine accommodates spices brought back from the East, the end of the 15th century is a time when eating well is an integral part of life, celebration and the pleasure of living. The kitchen offers the most unexpected and elaborate mixtures of scents, colors and flavors.
"BNF Gallica (Source gallica.bnf.fr / City of Paris / Historical library) The trades and corporations of the city of Paris: 14th-18th centuries. General ordinances, food trades [...]
TITLE IX. ROTISSERIES.
By letters patent of Louis XII, dated March 1509, where they appear for the first time in a separate community, the roasters attribute to themselves, except for a few deletions relating to the cooking of butcher's meats, the articles presented to Etienne Boileau by the cooks. -oyers, under the title LXIX of the Book of Trades.
Circumstances easily explain this transformation. The profession of cooks was free, that is to say open to all, and without very special attribution since it was subsequently divided into several branches to disappear itself. The roasters, who formed a good part of it, set themselves apart and, in their private interest, inscribed at the top of the statutes from 1509 the reception and purchase of the trade, reserving the monopoly of troussing, adorning, roasting poultry and game with hair and feathers, lambs and kids. They have in reality only two texts of statutes, those of 1509, reproduced from the 12th century and those of 1744 i2). The simple confirmations which meet in the interval prove sufficiently that there was no statutes between these two dates and the letters of 1744 declare it in positive terms. The life of the community appears only in its lawsuits with the henhouses, regratters and other trades known as "people of mouth". The judgments always give them victory; no one apart from them could burn the poultry, but trials were always repeated on the same grounds. The letters of François Ier settle this dispute by confirming their statutes; the other stops all look the same ... "
"Recommendations on the use of salt" I said that any excess leads the right man to decease. Thus the too frequent use of salt harms the eyes of the face, and for eating too much salt, such Galand has long suffered. I say more than the seed, the salt takes away the abundance. Thus, Mes-Dames de Paris; Take care now, and each of you takes care, to take advantage of this word, To put too much salt in the pot "
Health: "archaeological excavations have uncovered St Mary's Sptital in London, a hospital opened in 1197. The excavations have uncovered surprising facts about the health of people at that time, in fact we see that most of the Archaeologists also discovered that the skeletons were of normal size, the findings covered that the diet at that time did not contain massive amounts of simple carbohydrates like we consume today. "