Medieval cuisine

Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, from the 5th to the 15th century. During this time, diets and cooking changed less than they did later in the early modern period. This period helped shape modern European cuisines.

Cereals were the most important foods during the Early Middle Ages. Barley, oats, and rye were eaten by poorer people, while wheat was more expensive. These grains were made into bread, porridge, gruel, and pasta. Cheese, fruits, and vegetables were important for everyone. Meat was more expensive and usually eaten by wealthier people. Game, meat from hunting, was common only for nobles. Common meats were pork, chicken, and other poultry. Beef was less common because it needed more land. Many people ate fish, especially cod and herring.

Because travel was slow, it was hard to bring foods from far away. This made many foods expensive or hard to get. The nobility often had foods from other countries because they could afford exotic spices and imports. Over time, these foods spread to the middle class. Social rules also decided what different classes could eat, with the working class having simpler food. In the Late Middle Ages, nobles used sweet and sour flavors in cooking, with spices like black pepper, saffron, and ginger, along with honey or sugar. Almonds were often used to thicken soups, stews, and sauces.

Dietary norms

The cuisines of Mediterranean cultures were based on cereals like various types of wheat. Bread, porridge, and gruel were staple foods for most people. From the 8th to the 11th centuries, cereals became more important in diets. Wheat was very important, especially with the rise of Christianity, though it was often unaffordable for most people in colder climates.

The growth of Islam during the medieval period influenced European views on food. Differences in dietary practices, such as the Christian use of bread and wine versus Islamic restrictions, highlighted religious divides. After the bubonic plague in the 14th century, known as the "Black Death", diets changed because fewer people meant more available resources. Europeans began eating more meat like beef and pork instead of grains.

Medieval society had clear class differences, and food was a big sign of social status. Nobles and clergy ate rich foods like fresh game and spicy dishes, while workers had simpler meals like barley bread and beans. As middle-class people grew wealthier, they started to mimic the nobility's eating habits, which led to rules and laws to keep differences clear.

The Catholic and Orthodox Churches greatly affected eating habits. Many days required people to avoid meat, including all Fridays and times like Lent. During these times, people ate fish and other foods instead. The Church’s rules about food were meant to teach self-control and remind people of religious meanings, though people sometimes found clever ways around these rules.

Medical ideas of the time also shaped what people ate. Doctors believed food had different qualities, like hot or cold, and that eating the right mix was key to good health. Meals often started with light foods and ended with heavier ones, and special drinks were used to help digestion.

The amount of calories people got from food changed with time, place, and class. For most people, grains like bread were the main source of calories, even though meat was valued. After the Black Death, meat became more common in diets. Monks and nobles often ate much more than peasants, sometimes leading to health issues. Different regions had their own foods based on what could grow there, with southern areas using olive oil and wine, while northern areas relied more on beer and butter.

Meals

In Europe during the Middle Ages, people usually had two main meals a day: dinner at midday and a lighter supper in the evening. Working people often ate a small breakfast, while rich people might skip it. Meals were usually shared together as a family or group, and eating alone was seen as improper.

Rich people sometimes had special etiquette rules for their meals. They would wash their hands before eating and often had servants help serve food. Most people did not use forks, instead using hands, knives, or spoons to eat from shared dishes placed on bread or wooden plates. The way people ate showed their social status, with higher-ranked individuals being served first and given more attention.

Food preparation

All cooking in medieval times used a fire. Kitchen stoves didn’t exist yet, so cooks prepared food over an open fire. Ovens were rare and expensive, only found in large homes or bakeries. Many communities shared an oven to make bread. Most people cooked in simple pots over the fire, making dishes like potages and stews. These dishes often had a lot of fat because food was hard to find and people worked very hard.

Fruit was often mixed with meat, fish, and eggs. A fish pie might include figs, raisins, apples, and pears with fish like salmon, cod, or haddock. Cooking methods followed old ideas about health. Fish was fried or baked with spicy seasonings. Beef was usually boiled, and pork was roasted.

In most homes, cooking happened in the middle of the living area using an open hearth. Later, some homes added a separate kitchen to keep smoke and mess away from guests. Even wealthy homes had basic tools like frying pans, pots, and kettles, but these were expensive for poor families. Larger homes had many kitchen workers, like butchers, to prepare food for many people.

Food preservation was important because fresh food didn’t last long. Common ways to keep food included drying it in the sun or wind, smoking or salting meat, and pickling vegetables in jars. These methods helped food stay good longer and added flavor.

Cereals

In the Middle Ages, from 500 to 1300, people in Europe changed how they ate. They grew more grains and vegetables instead of eating mostly meat and dairy. Bread became more common, especially in the 1400s. It replaced porridge and gruel.

The most common grains were rye, barley, buckwheat, millet, and oats. Rice was rare and expensive, only grown in northern Italy near the end of this time. Wheat was the best grain but also more expensive. Bread for rich people was made from fine white flour, while poorer people ate darker, coarser bread. Meals often had sops, pieces of bread soaked in wine, soup, or sauce. Frumenty, a thick wheat porridge, was also popular. Bakers were important in towns and had rules to keep prices fair.

Fruits and vegetables

Plant-based foods like fruits, vegetables, nuts, and herbs changed with the seasons. In later Middle Ages, more city people could enjoy many fruits and vegetables because of trade.

Fruits were popular and could be fresh, dried, or preserved. They were used in dishes, especially because sweeteners like honey and sugar were expensive. In southern Europe, people enjoyed lemons, citrons, bitter oranges, pomegranates, quinces, and grapes. In northern areas, apples, pears, plums, and wild strawberries were common. Vegetables such as cabbage, chard, onions, garlic, and carrots were everyday foods for peasants. Nuts like almonds, chestnuts, walnuts, and filberts were easy to store and gave important nutrition, especially during hard times.

Dairy products

Milk was an important source of protein for people who could not afford meat. It mostly came from cows, but also from goats and sheep. Adults usually did not drink fresh milk unless they were poor or sick; it was mainly given to young children or the elderly. Instead, people often drank soured milk, buttermilk, or whey. Cheese was very important, especially for ordinary people, and it was a main source of protein for many. Famous cheeses like Dutch Edam, French Brie, and Italian Parmesan were known in medieval times. Cheese was used in cooking, especially in pies and soups. Butter became popular in Northern Europe, particularly in areas like the Low Countries and Southern Scandinavia, and was used as a cooking fat instead of oil or lard.

Meats

Most meat in medieval Europe came from animals people kept at home. Beef was less common because taking care of cattle took a lot of work, and cows were more useful for work and giving milk. Lamb and mutton were popular, especially where people made wool.

Pork was the most common meat because pigs needed less care and could eat almost anything. Pigs often wandered around freely, even in towns. A suckling pig was a special treat. People ate almost every part of the pig.

Many types of birds were eaten, such as pheasants, swans, and chickens. Swans and peafowl were usually only eaten by wealthy people. Fish was important, especially for people living near the coast. Herring and cod were widely traded, and many fish were dried or salted to keep them fresh. Seafood like oysters and mussels was also common for people living near the coast.

Drink

In the Middle Ages, people did not usually drink water with meals because they were worried about it being dirty. Instead, they drank alcoholic drinks. Alcohol was a big part of daily life and was served at almost every social event, including festivals and official ceremonies. It was thought to be better for health and safer than water.

Wine was the most popular drink in places like France and around the Mediterranean, where grapes grew. In richer areas further north, it was a drink for the wealthy, while ordinary people mainly drank beer or ale. Other drinks included juices from fruits like pomegranate and blackberry, as well as mead made from honey, which was special for important occasions.

Wine

Main article: History of wine

Wine was seen as a fancy and healthy choice. It was believed to help with digestion and improve mood. The quality of wine depended on how it was made, with the best wines coming from the first pressing of grapes. Wealthier people could afford these fine wines, while poorer folk drank cheaper versions.

Beer

Main article: History of beer

In northern Europe, where grapes did not grow, beer was the common drink. It was made from grains like barley and was drunk by all sorts of people, from peasants to nobles. Over time, brewers began adding hops to improve the taste and keep the beer fresh longer. Beer was a everyday part of meals.

Herbs, spices, and condiments

Spices were special in the Middle Ages because they came from faraway places like Asia and Africa. They were expensive and valuable. Common spices included black pepper, cinnamon, cumin, and cloves. These spices were mixed to create interesting flavors in dishes.

Herbs like sage, mustard, and parsley were grown in gardens across Europe and used in cooking. They were cheaper than spices but added great flavor to meals. Salt was important in medieval cooking. It was used to keep food fresh and add flavor. Wealthy people had fancy salt containers, while others used simpler ones.

Sweets and desserts

The word "dessert" comes from Old French, meaning "to clear a table." During the Middle Ages, people liked sweet foods. They ate things like dragées, mulled wine, and aged cheese. Later, they enjoyed fresh fruit with honey or sugar. They also made fruit pastes by boiling them down.

Sugar was a special treat. It was used in fancy dishes. People ate fritters, crêpes with sugar, sweet custards, and darioles. In Germany, people loved krapfen, which are fried pastries with sweet or savory fillings. Marzipan was popular in Italy and southern France by the 1340s. Cookbooks from Anglo-Norman times had recipes for sweet and savory custards, potages, sauces, and tarts with berries and other fruits. Chefs in England liked using flower petals such as roses, violets, and elder flowers in their dishes.

In Sicily, people enjoyed sweets like nougat and almond clusters, as well as early forms of ice cream and sweet cakes. These treats spread from Sicily to the rest of Europe.

Historiography and sources

Learning about medieval foodways used to be hard, so many old ideas about food in the Middle Ages were wrong. Some people thought the food was strange because of unusual flavors and lots of spices, but this doesn’t mean the food was bad. Fresh meat was available to people who could pay for it, and the ways people used to keep food fresh, though simple, worked well.

Cookbooks from the Middle Ages, like the Liber de Coquina from near Naples and others from Assisi and Châlons-sur-Marne, help us learn about what people ate. These books were not like cookbooks today; they were mainly for rich families who could read. The recipes were often short and did not say exact amounts or times, because most cooks learned by starting to work in kitchens when they were young. Today, we have over 70 such recipe collections in different European languages.