Medieval cuisine varied greatly across Europe, influenced by social class, geography, and available ingredients. The wealthy enjoyed a diverse diet that included meats like venison and poultry, along with spices such as pepper and cinnamon. Commoners primarily consumed bread, porridge, and vegetables, relying on local produce and grains. Preservation methods were essential, as refrigeration did not exist. People used techniques like salting, smoking, and pickling to store food. Meals were often flavored with herbs, and sweeteners like honey were preferred over sugar, which was rare. Overall, medieval cuisine reflected the agricultural practices and trade of the time.