what were medieval feasts like?

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Imagine that you are a master chef, working for a celebrity who wants to throw a wedding dinner for their daughter, with 200–300 guests 😁 Next imagine that you have no electricity – no refrigerators, no freezers, no light – and no gas πŸ€“ Your suppliers have to get everything to you fresh, and you don’t want to use salted meat for this important occasion. The day of the event is very unpredictable and you don’t know how many ingredients are needed. What’s more, the guests may stay on for several days. Some guests may require special diets, or vegetarians. The only transportation available to the site is horse-and-cart, and nothing else can be taken. last minute. [1]
A castle in central England is an ideal place to have a nice meal during the medieval era. The magnificent Great Hall was where feasts were served to the local lord, his knights, and lady companions. A hearty appetite was a virtue. Cooks at the castle could use the abundant food stocks of the castle, which were rich in goods that had been either taxed by or commandeered from local peasants or foods that came from their own lands. The castle’s residents were able to bring back any extras from the forests they hunted. A good buffet was the highlight of any day. It allowed guests to get dressed up and try new foods, as well as being entertained by poets and musicians. Jawon Ng (Kanur, India), last modified it 96 days back [2]
Image #2 He continues to describe how no tableware was used, but only knives and fingers to get food. Like any other type of stew, soup could be drank straight out of the bowl. It was messy to eat. There were two types of napkins: some used them and others didn’t. But, nobody really knows how to use napkins. prepare and handle food properly. Everyone washed before they ate. Peasants seldom washed. Peasants wore the same clothes several times a week, so only one or two clothes were available. Many people with tooth problems were not able to afford toothpaste or toothbrushes. You can also imagine that there weren’t any dentists. [3]
Image #3
You will need to take rotes of persel and pasternak. Take rapes & caboches, ypared and ycorue. Take an erthen panne with clene water & set it on the fire; cast all thise therinne. Whan they buth boiled cast therto peeres & perboile hem wel. Take alle thise thynges vp & lat it kele on a faire cloth. Do therto salt; whan it is colde, do hit in a vessel; take vyneger & powdour & safroun & do therto, & lat alle thise thynges lye therein at night, other al day. Take wyne greke & hony clarified togider; take lumbarde mustard & raisouns coraunce, al hoole, & grynde powdour of canel, powdour douce & aneys hole, & fenell seed. Take alle thise thynges & cast togyder in a pot of erthe, & take thereof whan thou wilt & serue forth. Tarran Lugo, who brought it to our attention, deserves a huge thank you. [4]
Image #4

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Mae Chow

Written by Mae Chow

Passionate about writing and studying Chinese, I blog about anything from fashion to food. And of course, study chinese! I'm a passionate blogger and life enthusiast who loves to share my thoughts, views and opinions with the world. I share things that are close to my heart as well as topics from all over the world.

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