A HISTORY OF FOOD IN MEDIEVAL EUROPE: UNDERSTANDING HISTORY THROUGH FOOD AND COOKERY

Abstract

Through observing food acquisition and culinary practices in the European Middle Ages, one can get a better understanding of daily life in this period. Through this observation of food there lies a clear distinction between the peoples of Medieval Europe. On one end lies the nobles whose wealth and status allow them the privilege to indulge finer foods and partook in indulgent food-based events such as the hunt and the feast. On the opposite side is the everyday peasant of frugal means and a modest life similarly defined by food. However, rather than a definition based on its indulgence they instead draw value from their laboring on the fields collecting food all year long to keep themselves and those above them fed. These aspects of daily life can be seen not just through literary analysis of historical sources, but also in direct participation of the cookery and culinary practices of the Middle Ages. To cook and eat the foods of this time, both peasant and noble gives a deeper insight to how this disparity would have felt as noble foods indulge in extravagant flavors and presentations while peasant food makes do with quality flavors and filling meals.