What kind of foods did they eat in the 1300s or 14th century?

The 14th century was a time of great change in Europe, and the diets of people in that era reflected this. Here's a breakdown of what people ate in the 1300s, keeping in mind that variations existed depending on social class and location:

The Staple Diet:

* Bread: The cornerstone of most meals. It was often made with rye or barley (wheat was more expensive), and could be quite coarse.

* Porridge: Another common staple, made with oats, barley, or even peas.

* Vegetables: Beans, peas, lentils, onions, garlic, cabbage, and turnips were common.

* Meat: This was a luxury reserved for the wealthy, and often included beef, mutton, pork, and poultry.

* Fish: A more readily available source of protein, particularly for those living near the coast.

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

Foods of the Wealthy:

* Spices: Trade with the East brought exotic spices like cinnamon, ginger, and cloves, making the meals of the wealthy much more flavorful.

* Sugar: A rare and expensive treat, usually reserved for the upper classes.

* Fruits: Imported fruits like oranges and grapes were only available to the wealthy.

Everyday Meals:

* Breakfast: Often a light meal of bread and cheese or porridge.

* Lunch: Could be a simple soup or stew.

* Dinner: The main meal of the day, typically consisting of bread, a stew or pottage, and some kind of vegetable.

Important Considerations:

* Regional Differences: Food traditions varied significantly across Europe.

* Seasonality: The availability of fresh food was dictated by the seasons.

* Class Divisions: Wealthy families enjoyed more variety and luxury in their diets.

* The Black Death: The plague significantly impacted the food supply and diet of many people in the 14th century.

Recipes from the 14th Century:

While we may not have exact recipes, we can get a sense of how people ate from cookbooks of the time. One famous example is "The Forme of Cury," an English cookbook dating back to the 14th century. This cookbook provides recipes for dishes like:

* Tart of Almond: A sweet pastry filled with almonds, sugar, and spices.

* Flessh of Swyne: A recipe for cooking a pig.

* Gely of Almonds: A cold dessert made with almonds and sugar.

In conclusion, the food of the 14th century was a reflection of its time, with staples like bread and porridge supporting the populations, while the wealthy enjoyed the benefits of trade and could indulge in more diverse and elaborate meals.