medieval cooking
Medieval cooking varied greatly depending on social class and region. The wealthy enjoyed elaborate meals with roasted meats, spices, and sweet dishes, while the poor relied on simple foods like bread, porridge, and vegetables. Common ingredients included grains, legumes, and seasonal produce, often flavored with herbs.
Cooking methods included boiling, roasting, and baking, often over an open fire or in a brick oven. Meals were typically served in large communal dishes, and utensils were minimal, with many people using their hands. Preservation techniques like salting and pickling were essential for storing food through the winter months.