What food did Celts usually eat?

The Celts were a vast group of people who lived across Europe for centuries, so their diet varied significantly depending on location, time period, and social status. However, we can identify some common elements:

Staple Foods:

* Cereals: Barley, oats, wheat, and rye were staples, often ground into flour for bread, porridge, and gruel.

* Dairy: Milk, cheese, and butter were important sources of nutrition.

* Meat: Hunting and livestock provided meat, including beef, pork, mutton, and wild game.

* Vegetables: Roots (turnips, carrots, parsnips), legumes (peas, beans), and leafy greens were cultivated.

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

Specific Dishes:

* Broth: A simple but nutritious dish made with water, vegetables, and sometimes meat.

* Porridge: A hearty breakfast or meal made with oats, barley, or wheat.

* Bread: Typically made from barley or wheat flour, often flatbreads or loaves.

* Cheese: A variety of cheeses were produced, from fresh curds to aged cheeses.

* Stews and stews: Meat, vegetables, and grains combined in thick stews.

Other Factors:

* Seasonal availability: Food sources were naturally affected by the time of year.

* Social status: Wealthier Celts likely enjoyed a more varied and luxurious diet, while the poor relied heavily on basic staples.

* Regional differences: The specific foods available depended on the local climate and geography.

It's important to remember that:

* Our knowledge of Celtic diet is based on archaeological evidence and limited historical accounts.

* There's significant variation within Celtic groups, and the above is a general overview.

* Many Celtic foods are still enjoyed today, but with modern adaptations and variations.

For more detailed information about Celtic food in a specific region or time period, you should consult historical sources and archaeological findings related to that particular group.