What did Charlemagne eat?

Charlemagne, the King of the Franks, lived in the 8th and 9th centuries, a time when food was very different from today. Here's a glimpse into what he might have eaten:

Common Foods:

* Bread: This was a staple food, often made with rye or barley, and sometimes wheat. It would have been simple, flatbreads rather than the fluffy loaves we're used to today.

* Porridge: Another common food made from grains like oats, barley, or wheat. It was likely served with milk or water.

* Vegetables: Common vegetables included onions, leeks, garlic, turnips, carrots, and cabbages.

* Fruits: Apples, pears, plums, and berries were common.

* Meat: Charlemagne would have eaten a lot of meat, including beef, pork, lamb, and poultry. These were often preserved by smoking or salting.

* Fish: Fish and shellfish were also eaten, particularly those from the rivers and seas in Charlemagne's territory.

* Eggs: Eggs were likely a common food.

* Cheese: Cheese was made from goat, sheep, or cow's milk.

* Honey: Honey was a common sweetener.

Special Foods:

* Spices: Charlemagne's kitchen was known for its use of spices, which were expensive and luxurious. Some spices he might have enjoyed include pepper, ginger, cinnamon, saffron, and cloves.

* Wine: Wine was a drink enjoyed by the elite, and Charlemagne was known to be a big fan.

* Beer: Beer was another popular drink, particularly among the common people.

Dining Etiquette:

* Food was often served on platters, with guests helping themselves.

* People used their hands to eat, although spoons and knives were sometimes used.

* Meals were often communal and shared with many guests.

It's important to remember that these are just a few examples. Charlemagne's diet would have varied depending on the time of year, the availability of ingredients, and his social status.

Here are some resources if you want to know more about Charlemagne's food:

* "The Medieval Kitchen" by Maggie Black

* "Medieval Cuisine: Recipes from France, Italy, Spain, and England" by Maggie Black

* "Charlemagne's Table: Food in the Carolingian Empire" by Constance B. Hieatt