Feeste and Cheere - The Arrangement of a Medieval Meal

Name: Feeste and Cheere - The Arrangement of a Medieval Meal
Ingredients: Dinners & feasts usually started with foods that were considered easily digestible, such as light meats, warm & moist foods such as soups and broths, moist fruits (especially peaches), and greens such as lettuce, cabbage, and "herbs." Spices were tho; Foods that were more difficult to digest, such as beef & pork and heavy fruits, like pears & chestnuts, were consumed later in the meal. In large feasts, very rich and exotic foods were served in smaller portions only to highly distinguished guests a; When meat was eaten, it was normally followed with cheese, which even physicians recommended for proper digestion. When fish was served, it was followed with nuts, for essentially the same reason.; Wines and ales of all sorts were consumed during the entire meal.; Sweets, like today, were saved for last, and spices were again used here as a digestive aid to end the meal. Wine, as a custom, was drunk just before retiring, and so the evening would usually end with a snack of sweet fruits & cakes, & spiced wines.; Dinners were arranged in courses, each course containing several items, with several courses in each dinner. A feast may contain many courses with just a few dishes in each, or just a few courses with many dishes included. After the final course came; At royal feasts, the courses were broken up with lavish presentations and spectacles, and fantastic and fanciful foods called solteties were presented. These exotic creations were crafted mainly from sugar and made to represent saints, warriors, hero

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INGREDIENTS

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Dinners & feasts usually started with foods that were considered easily digestible, such as light meats, warm & moist foods such as soups and broths, moist fruits (especially peaches), and greens such as lettuce, cabbage, and "herbs." Spices were tho

•

Foods that were more difficult to digest, such as beef & pork and heavy fruits, like pears & chestnuts, were consumed later in the meal. In large feasts, very rich and exotic foods were served in smaller portions only to highly distinguished guests a

•

When meat was eaten, it was normally followed with cheese, which even physicians recommended for proper digestion. When fish was served, it was followed with nuts, for essentially the same reason.

•

Wines and ales of all sorts were consumed during the entire meal.

•

Sweets, like today, were saved for last, and spices were again used here as a digestive aid to end the meal. Wine, as a custom, was drunk just before retiring, and so the evening would usually end with a snack of sweet fruits & cakes, & spiced wines.

•

Dinners were arranged in courses, each course containing several items, with several courses in each dinner. A feast may contain many courses with just a few dishes in each, or just a few courses with many dishes included. After the final course came

•

At royal feasts, the courses were broken up with lavish presentations and spectacles, and fantastic and fanciful foods called solteties were presented. These exotic creations were crafted mainly from sugar and made to represent saints, warriors, hero

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