What was the food in 13th century?

The food available in 13th century was heavily dependent on the geographic region and social status of the people. Here's a general overview of the food consumed during that time:

Peasants:

- Bread: Bread was a staple food for peasants and was made from grains such as wheat, rye, or barley.

- Porridge: A hearty dish made from boiled grains or legumes.

- Vegetables: Peas, beans, lentils, cabbages, and turnips were commonly grown and consumed.

- Fruits: Apples, pears, plums, and grapes were available depending on the season.

- Dairy products: Cheese and butter were produced, but milk consumption was limited.

- Meat: Meat was a luxury and was mostly consumed by the wealthy. Peasants might occasionally have poultry or small game.

Wealthy Landowners and Nobles:

- Meat: A wider variety of meat was available to the wealthy, including beef, pork, venison, and fowl.

- Game birds: Pheasant, partridge, and peacock were considered delicacies.

- Fish: Fresh and saltwater fish were enjoyed, especially in coastal areas.

- Spices: Spices like pepper, ginger, saffron, and cinnamon were used to enhance flavors.

- Herbs: Various herbs like parsley, thyme, and rosemary were used for seasoning.

- Desserts: Sweets made with honey, fruit preserves, and nuts were popular.

It's important to note that food preservation techniques were limited during this time, so the availability of certain foods varied based on the season. Food was often locally sourced, and trade routes played a role in the availability of exotic ingredients for the upper classes.