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Word Count: 1,095
Cooking in the medieval times was performed on very big scale and food was cheap and plentiful Foreign goods had to be bought at the nearest large town Food trade was a primary business It was also a way of determining class The nobles would eat meat white bread pastries and drink wine This sort of diet caused many health problems such as skin troubles digestive disorders infections from decomposed proteins scurvy and tooth decay A peasant would eat porridge turnips dark bread and in the north they would drink beer or ale Women were the expert cooks and they seasoned their food heavily with pepper cloves garlic cinnamon vinegar and wine They paid close attention to the appearance of their meal For instance they might spread the feathers of a peacock that they are serving Also if a the eggs of a batter didnt make it yellow enough they would add saffron saffron is orange of yellow powder obtained from the stigmas of the saffron flower Meat was expensive so it was considered a luxury This made butchers prosperous The most common and least expensive was sheep They would also eat birds gulls herons storks swans cranes cormorants and vultures just to name a few Animals were cut up immediately after killing and salted to be preserved Most meat was boiled because it the animals were wild and the meat was sure to be tough Also almonds were often cooked with the meat for flavor Fish was also popular Part of this was because the church required that you eat fish on Fridays Fish was often cooked in ale People spent more on bread and grain then anything else even though England had a national bread tax which fixed the price of bread Pastries were expensive because sugar was an import Because medical opinion advised that fruit shouldnt be eaten raw it was preserved in honey and cooked into pastries Almonds were
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