by Scott Hayden

Created on: November 19, 2009   Last Updated: April 18, 2012

Having enough food to eat was a prime concern for peasants in medieval times. Generally the diets of the poor depended upon what could be grown and in many cases, what they were allowed to keep since they didn't own the land they lived on. For the members of the upper classes like the knights and noblemen meals were larger and more elaborate, consisting of a wide variety of meats, fruits and vegetables.

Bread was consumed in great quantities. It appeared on the tables of both classes and was an essential part of everyone's diet. For the poor, they had to make do with bread made from barley or rye. These were baked into dark, heavy loaves. Only the rich were able to enjoy fine white bread made from wheat. They never touched the dark and coarse breads the peasants subsisted on. Bread would be used as a trencher, or a plate.

During the later stages of the medieval period meals were taken three times a day, like we do today. The big breakfasts that are now common in countries like the U.K. were not served back then. For peasants, the morning meal usually consisted of some kind of gruel or porridge. For a lord, breakfast would have been meat, fish and some bread with ale or wine. The main meal of the day was dinner, which was eaten around noon. The wealthiest of nobles sat at tables that groaned under the weight of a stunning variety of meats.

Beef, pork, mutton, venison, quails, peacocks, storks, cranes, swans and larks were some of the foods enjoyed by the upper classes. Meats were roasted over large spits and put into stews in large iron cauldrons. The rich could afford to get their hands on some exotic spices brought from the Far East. They were worth more than gold and only the master or mistress would have access to them. Of course, the peasants couldn't afford to buy these rare materials. Contrary to popular belief, the meats that were consumed by wealthy medieval families were not rancid. Anybody who could afford to buy spices could easily procure fresh meat. Preserving meat was done by using salt, or by smoking and pickling it in a vinegar and sugar solution.

Fruits were imported from far away lands and also found in nearby wooded areas. Nobody knew very much about nutrition so raw fruits were viewed with suspicion. Instead, they were soaked in honey or served in pies. Ironically, the rich suffered from poor health because of a serious lack of vitamin C. Among other things, scurvy and tooth decay plagued the nobles. The Boke of Kervynge (carving), written in 1500, warned the cook to "Beware of green sallettes and rawe fruytes for they wyll meke your soverayne seke." In other words, "Beware of green salads and raw fruits, for they will make your master sick."

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