Cooking and Eating in Medieval England

The history of Medieval England is known for the startling differences between the classes. The rich were extremely rich, and the poor were extremely poor, as the middle class had not yet emerged. This is shown quite plainly in the differences in diet between the classes. Though the majority of people ate simple foods on an everyday basis, those in the upper castes often had lavish meals consisting of several meats and a variety of other dishes. Many foods that are often associated with vernacular people of the Middle Ages, such as potatoes, were actually not available in England until after the 16^th century. Though many of the foods are similar if not identical to those eaten in England today, the methods of preparation have significantly changed.

During the early middle ages there were a variety of foods available to most of the population of England. Though the very poor probably didn't eat meat at every meal, they did use just about any animal as meat (Hanawalt 127). It was not unusual for things like starlings, vultures, gulls, herons, storks, swans, cranes, peacocks, and chickens... dogfish, porpoises, seals, whale, haddock, cod, salmon, sardines, lamprey, dolphins, and eels, as well as mullet, sole, shad, flounder, ray, mackerel, trout, crab, crayfish and oysters to be found at the medieval table (Hull 1). Most often, the lower class ate what vegetables and fruits that were available. The most readily available vegetables were onions, garlic, peas, and beans. Wild cherries, grapes, and plums were often eaten raw, but apples and pears were usually cooked. They ate dark bread, as it was considered unfit for the consumption of nobles. The also ate porridges, made with oats or other grains. They drank mainly mead or ale as it was difficult to find clean water to drink. Ironically, it was the wealthy that most often suffered from scurvy, tooth decay, heart problems, skin eruptions, and infections caused by rotting meat and lack of proper nutrition (Hull 2). Citrus fruits were introduced around 1290. Though most imported foods were too expensive for the lower class, some were in great supply, such as oranges and lemons. These were either eaten fresh or pickled for later use. Other imported foods that were only available for the wealthy included currants, raisins, figs, dates and prunes.

Though medieval cooks didn't have the tools or technology we have today, they used great skill and cunning in their craft. Considerable skill was displayed by the cooks who could make breads enriched with milk or eggs. Stuffed breads and miniature pies were also popular, since they were easy to take along to work or when they traveled. Pies were also a widely used method of preparing many foods. Feasts were major events in the lives of the upper class. They were not just dinner parties; they were social and political gatherings. The popularity of the host depended on the extravagances taken to impress their wealth on their guests. Pastry crusts were not only intended for consumption, they were also part of the decoration. Pies and puddings were often decorated with seasonal flowers. Numerous spices were used, such as cloves, saffron, brown sugar, and cinnamon. These flavorings were important, as having them was often a display of wealth in itself. Fish was often made into what we know as pates and terrines, which were shaped and embellished with sauces and flowers. Drinks were sometimes brewed specially for a feast, as they were nearly as important as the food. Ale, which was often made of fermented fruit, as well as beer, meads and wines are recorded. Some dishes were also prepared as show pieces. Peacocks were cooked, and then redressed in their own skin and feathers. A whole fish would be cooked in three different ways, turned three colors, and with three different sauces-and then made to breath fire (Matterer 27). Good medieval cooks did not only have to consider taste and flavor, but also color, symbolism, and imagery in their preparations.

Though the food itself hasn't changed much over the centuries, technology and industrialism have changed the way we store and prepare food. We no longer have to slave over an open fire pit or worry about catching a straw roof on fire when we cook our food. One thing that remains consistent, however, is our love affair with food. We are just as concerned with the quality and appearance of food as the cooks in medieval England were. In many ways cuisine has changed dramatically since the Middle Ages, yet it has stayed so much the same.

Works Cited

Hanawalt, Barbara A. "The Ties That Bound: Peasant Families in Medieval England." Oxford University Press, Inc. New York, 1986. pp. 127-131.

Hull, Lise. "Medieval Food." 13 September 2006.

Matterer, James L. "A Boke of Gode Cookery." Ed. By Tammy Crawford. 9 September 2006.