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Food, Feasts

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Food, Feasts - Page Text Content

S: Medieval Menus

BC: Thank You for reading

FC: Medieval Menus | By: Maggie Flick, Leah Gaydos, and Adrianna Hyland

1: Medieval Menus By: Maggie Flick, Leah Gaydos,and Adriana Hyland

2: Page:4-7 Shows cooking utensils and food Page 8-9 Page 10- Manners and how they were treated Page 11 Page 12-13 Page 14 Page 15 Page 16- Journal written by Princess Theresa and her troubled day | Table of Contents

3: Introduction | Our mixbook talks about, what people will use when preparing there food, how all the social classes ate and where, and manners the royals where expected to follow while being at the dinner table.

4: Sugar Loaves- a conical loaf which was made from white sugar paste. | Hang it- a flat bottomed pot that was hung over the fire. | Jug- in order to make them more attractive potters sometimes molded faces or animals into the surface.

5: Fashionable pot- a made of iron, bronze,or copper were gradually replacing those made from earthwear. To be hung by chains over fire. | Skimmer- used to remove small items from a cauldron holes were used to drain the water. | Core of the problem- used to remove the core of something, such as a fruit.

6: Knife- cutting, carving, and boning. | Flesh hook- thrust into a piece of meat to lift it into or out of a cauldron of boiling water. | Legs to stand on- could stand in fire, long handle to prevent burns.

7: Cleaver- brought down through meat like an ax. | On the spit- a long stick to put meat on to cook evenly in the fire. | Cauldron- a large vessel, such as a kettle or vat, used for boiling.

8: At The Table! | Food that were served to the royals; beef, mutton (sheep) were the main meet dishes. Venison (deer) eaten after a successful hunt. There was no refrigeration.Animals were kept in the kitchen until ready to be killed. Meat was settled to preserve it.To disguise over ripe meat rich sauces were added.

9: Eggs and poultry were often eaten. Wild birds of all kinds were on the menu. The meat was eaten with onions, garlic, and herbs from the castle garden, as well as dried peas and beans. Fish was only served on Wednesday, Friday, and Saturday, also during lent. At feasts or royal meals, more exotic items such as peacock, or crane. The most spectacular dish, "subtlety"a mixture of sugar paste, marzipan, jelly, painted and molded into shapes like castles and ships.

10: Manners In the middle ages the manners were lacking. They ate food with their hands and only used a fork for berries that might stain their fingers. However they did wash their hands in the open to assure others that they did wash their hands. All they had back then was a list of what not to or to do at the table. -Don't put fingers in your ears -Don't put hands on your head -Don't blow nose with hands -Don't blow nose or wipe off sweat with napkin -Don't put bones back on platter -Do put bones on floor

11: Serfs | Most serfs would eat fruits and vegetables that they would have made on there farm. Serfs would sometimes eat meat that came from their farm animals. They were very poor and therefore had much more simpler foods such as bread.

12: Famine | Famine affected poor people the most. It was better to continue in the traditional way and produce something then to risk changes, complete failure, and starvation for the family. The villeins with the fewest field strip and smallest patches of garden were the first to suffer. With so little ground they could rarely grow more than barley sufficient amount for themselves and their animals.

13: If there was not enough food for the animals they would be killed in the winter which meant no milk, no eggs, and no calves,or chicks in the spring. Replacement stock had to be bought and there probably could not afford it.

14: Royals The Royals during a feast, were seated at a raised platform near the fire so that they could oversee the hall while keeping warm. During the famine the royals had only the food that was still in their storage. They couldn't buy food if there wasn't any.

15: Menu | Salatka nicejska (tuna salad) * * * * Zupa grzybowa (Polish mushroom soup) * * * * Udziec cielecy szpiowany jarzynami i czoshkiem, sos porowo - jablkowy, ryz, zestaw surowek (roasted veal with garlic and vegetables, apple - leek sauce, rice, and salad) * * * * Winobiale i czerwone (Red and white wine) * * * * Szarlotka z galka lodow (apple pie and vanilla ice cream) * * * * Woda mineralna, sok, kawa, herbata (minerale water, juice, tea, coffee * * * *

16: Dear Journal, Oh, how ashamed I am! Yes, me, Princess Theresa! My father, the King of England, said that since I couldn't find myself a husband he would have to do it by hosting a feast! He said that I could meet men that might be my future husband. I shall tell you more after the feast. Dear Journal, The feast was a disaster. Oh, it started off well enough but as I was about to sit in my rightful place, on the high table, my father made me sit with the commoners! I grew dreadfully cold being so far from the fire and in the middle of winter too! The men's manners were horrible! They would sneeze in their hands in front of a lady, play with the food, and try to be charming while they were doing it! The food was wonderful, thank the Lord that didn't change. There was rose pudding, zupa rzybowa, and a glorious Szarlotka z galka lodow. Father agreed that all the men there weren't capable of running the kingdom one day so I would have to marry a lord or prince. I'm not looking forward to that, but someone must help me rule the kingdom I have no brothers to do this for me. One day though I will find a man with perfect manners, perfect looks, and perfect, I don't know everything.

17: Works Cited CRCEES - Summer School'07 - Activities." University of Glasgow :: Glasgow, Scotland, UK. Member Institutions of CRCEES, 7 Dec. 2007. Web. 28 Oct.2011. . Deary, Terry, and Martin Brown. The Measly Middle Ages. New York:Scholastic, 1997. Print. Gravett, Christopher. Castle. New York: Knopf, 1994. Print. Miquel, Pierre, Pierre Probst, and Penelope Davies. The Days of Knights &Castles. Morristown, NJ: Silver Burdett, 1980. Print. Schlitz, Laura Amy., and Robert Byrd. Good Masters! Sweet Ladies!: Voices from a Medieval Village. Somerville, MA: Candlewick, 2008. Print.

18: About the Authors | My name is Maggie Flick. I am 13 years old. I have 20 pets, I loved working on this project. It was so fun spending time with my friends and I learned a lot.

19: My name is Leah Gaydos. I am 13 years old and I was born in Virginia. This book has honestly been one of the easiest, for me to handle, in a while so I had so much fun working on it. | My name is Adrianna Hyland. I am 12 years old. I have one brother and one sister. Their names are John and Natasha.

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  • Title: Food, Feasts
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  • Published: about 8 years ago