Diet and nutrition in the Middle Ages
Medieval food was closely linked to the social, economic, and religious context of the time. Below is a review of the main aspects of the diet in Western Europe between the 5th and 15th centuries:
Influence of climate and seasons
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Cereals : These were the staple food. Wheat was the most prized, but in colder or poorer areas, rye, barley, and oats were consumed in the form of bread, porridge, and cereal.
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Fruits and vegetables : Those in season – apples, pears, plums, cabbages, turnips, leeks, onions – were used and, for the winter, they were dried or pickled.
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Differences according to social class
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High nobility and wealthy clergy
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Meats : Beef, pork, game (wild boar, deer, hare). They also consumed exotic birds (peacock) and river and sea fish.
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Spices and condiments : Pepper, cloves, saffron and cinnamon, imported from the East, which provided flavor and served to “disguise” meats of dubious preservation.
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Wines : From recognized appellations (Bordeaux, Champagne), sometimes mixed with honey and spices to make hipocras.
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Clergy and monks
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Subject to fasting rules (for example, Lent), they centered their diet on legumes (beans, peas), fish and vegetables.
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Peasants and artisans
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Porridge and soups : Base of cereals cooked with water or milk.
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Local vegetables : Cabbage, turnip and legumes.
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Fish : When rivers were available, often dried or salted.
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Drinks : Beer (boiled water with fermented cereals) or mead, low in alcohol and high in calories.
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Conservation techniques
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Salting and smoking : Essential for meat and fish, since refrigerators did not exist.
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Drying and pickling : Fruits and vegetables were dehydrated or soaked in vinegar or salt water for use during the winter.
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Sausages : Pork was used to its full potential; hams, bacon, and blood sausages were obtained from it.
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Importance of religion and fasting
The Catholic Church established numerous days of abstinence from meat (Wednesdays, Fridays, and Lent). On these days, fish took center stage, and legumes, vegetables, and dairy products were consumed; the practice of "bread and water" was common during strict fasts.
Nutritional contribution and common deficiencies
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Proteins : They came from meats (for those who could afford them) and, to a large extent, from legumes.
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Carbohydrates : Dominant thanks to cereals and their derivatives; they provided the energy needed for physical work.
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Vitamins and minerals : Legumes and vegetables provided vitamins B and C, although the limited seasonal variety caused deficiencies (e.g., scurvy on long voyages).
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Dairy : Goat or cow cheeses and butter were common, although the flavor could be strong and sometimes indigestible.
The medieval banquet: social spectacle
At the great noble banquets, in addition to the food, attention was paid to the presentation:
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Ornamented dishes : Whole animals, stuffed birds, fruit jelly.
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Interludes of music and poetry : The feast was as cultural as it was gastronomic.
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Frequent excesses : Abundance could lead to digestive and health problems.
The medieval diet reflects an agricultural and hierarchical society, where access to certain foods depended on social position and the limitations of the time (preservation, transportation, ecclesiastical prohibitions).
While the poor ate mainly grains, legumes, and vegetables, the nobility enjoyed a more varied and seasoned cuisine. Despite nutritional deficiencies (especially in cold climates and during winter), medieval food laid the foundation for many traditional dishes that still survive in European cuisine. If you enjoyed this article, don't miss our blog!
