In history, the Middle Ages are often remembered as a dark and austere period—known as the "Dark Ages." But does this image hold true for the gastronomy of that time? How did people cook and eat during the Middle Ages? What were the eating habits, and what did meals look like back then? We’ll explore these questions in today’s article from Bistro Margot, where I’ll briefly share some insights from the medieval gastronomy course at Hautes Études du Goût.
FROM HEAVEN TO EARTH
Since the Middle Ages were deeply marked by religion, it’s no surprise that food was also ranked according to its distance from the heavens, in relation to divinity: the closer a food was to "heaven," the more desirable and recommended it was for consumption. For example, at the top were fruit-bearing trees, followed by the leaves of plants with roots in the ground (like spinach or lettuce), then root vegetables (such as carrots), and at the bottom, bulbs (onions, garlic).
This hierarchy also applied to meat. Small birds that could fly were considered the noblest and most suitable for consumption. Next came chickens, ducks, and geese—birds that didn’t fly—followed by cattle and sheep, and finally, pigs.
SPICES AND FASTING
Spices held a very important place in medieval gastronomy. Sourced from distant lands like India, Africa, or the East, they were expensive ingredients, reserved mainly for the nobility. Spices weren’t just used to enhance the taste of food, but also as medicinal prescriptions, as it was believed certain foods suited particular temperaments. The most common spices were pepper, cinnamon, ginger, cloves, nutmeg, and cardamom.
The alternation between “fat” and “lean” days was another key principle of medieval gastronomy, similar to today’s concept of "feast days" and "fasting days." Due to strong religious influence, fasting was an integral part of life. It was mandatory on Wednesdays and Fridays, and during Lent, a 40-day fast was observed. Monks fasted year-round.
Fasting was especially important in elite families, where butter and meat were more common, unlike the lives of ordinary people, which were much more austere.
A REFINED MEAL: CUSTOMS AND ETIQUETTE
Banquets held in noble palaces were true spectacles, as I observed during the recreated medieval dinner at HEG. Before the meal began, servants would pass by each guest with a bowl of water scented with flower petals, and the guests would wash their hands, preparing for the meal. At the time, cutlery didn’t exist, and diners ate with their right hand, as the left hand was considered “the devil’s tool.”
Meals were served à la française, but instead of plates, large slices of bread were used. There were designated servants to carve the meat at the table, especially for the ladies. Although it might seem strange to us now, in the Middle Ages, wine was diluted with water, spiced, and sweetened, and women were not permitted to drink it.
Comments