What did people eat in the 1700s?

The 1700s saw a range of diets depending on your social standing, location, and access to resources. Here's a glimpse into the diverse culinary landscape:

The Wealthy:

* Meat: Beef, veal, lamb, pork, venison, poultry, and game were staples.

* Seafood: Fish, oysters, and other shellfish were commonly enjoyed, especially near coastlines.

* Vegetables: A variety of vegetables were consumed, including peas, beans, carrots, onions, turnips, cabbage, and potatoes.

* Fruit: Apples, pears, plums, grapes, berries, and cherries were popular.

* Dairy: Milk, cheese, butter, and cream were part of the wealthy diet.

* Grains: Wheat for bread, pastries, and cakes.

* Luxury items: Sugar, spices, tea, coffee, chocolate, and exotic fruits were symbols of affluence.

The Working Class:

* Bread: The primary source of carbohydrates. Bread was often made with rye, barley, or oats, and could be heavy and coarse.

* Porridge: A simple, inexpensive meal made with oatmeal or other grains.

* Vegetables: Potatoes, turnips, onions, and cabbage were common.

* Meat: Meat was a luxury for most, consumed only on special occasions.

* Dairy: Milk and cheese were consumed, but not always available.

* Fruit: Fruit was more of a seasonal treat.

Common Dishes:

* Stews and soups: Popular for using up leftovers and stretching ingredients.

* Pies: Both savory and sweet pies were common, filled with various meats, vegetables, and fruits.

* Roasted meats: A celebratory dish, usually served with stuffing and gravy.

* Pastries: Cakes, tarts, and cookies were made for special occasions.

Food Preservation:

* Salting, smoking, drying, and pickling: These techniques were essential for preserving food throughout the year.

* Brewing and distilling: Beer and ale were common beverages, while hard liquor was a way to preserve grains.

Note:

* Diet varied greatly depending on location and climate. Coastal regions relied heavily on seafood, while inland communities emphasized grains and vegetables.

* Food shortages and famine were not uncommon, especially among the working class.

* The 1700s saw the beginning of the global trade in food, which gradually expanded the variety of foods available.

The 1700s were a time of both scarcity and abundance, with diets reflecting both the challenges and opportunities of the era.