The food
The medieval wedding parties took all day, no matter what social class were spouses, this rule applied to all types of marriage. Some foods served at the medieval banquet, included: roasted quail, partridge and dove, father, deer, chicken, hare, roast boar, peacock, capon, duck, turkey, veal, Goat, mutton, salmon, cheeses, grilled pumpkin, nights, fresh fruit, oysters steamed with almond milk, bread flavored beer, cabbage stew, tarts and custard flavored wine. The meat was strictly served with rich sauces accompanied by bread of all types and aroma.
The only fruit grown apples were, but there were others that were growing wild, come the father, quinces and even peaches. Could be found on the tables of banquets strawberries, raspberries and currants, which were collected in the woods. The nobility could afford even exotic fruit made to arrive from outside, like pistachios and peanuts.
There were many kinds of vegetables grown in the Middle Ages, but few were eaten. The plants of this period included carrots, spinach, lettuce, leeks, cardi, onions, asparagus, cabbage, shallots, lentils, beans, green beans, beans and mushrooms.
Diets medieval lacked vitamins because they used to eat a lot of meat and little vegetables and fruit.
The holidays were elaborate and it was not uncommon to see more than five courses served at banquets.
Spices and flavors
Spices known in the Middle Ages used to cook included: cloves, cinnamon, saffron, pepper, ginger, anise and nutmeg. The dish could be sprinkled with basil, parsley, sage, betony and rosemary. The sugar was becoming popular in the Middle Ages, but it was still very expensive and only the rich could afford more noble. Honey was a good replacement, and was often donated by local monasteries.
The salads medieval
The salads were made with onions, shallots, boiled carrots, radishes, lettuce and turnips. Herbs, nuts, olive, vinegar and oil, even sugar, could be put in the salad.
Beverages
Drinks included in the Middle Ages: water, ale, stout, milk and wine. The cider was becoming very popular introduced in the Basque country to climb up to the north. The juices were made with cherries, wild plums and blackberries, but many of them were fermented. The wine was believed that harbored the body and health ristorasse. It was said that helped digestion, chiarificava the idea, opened arteries, supervised the melancholy and helped procreation.
Etiquette during banquets
Guests ate with their hands even though at times they were used knife and fork. Since there was no way to put away the leftover food, because there were no refrigerators, guests ate for hours until the dishes were not finished. The napkins were now becoming popular. The glassware was beginning to appear on the tables of banquets to replace the old wooden glasses.
The dances
- Medieval feasts usually ended with dancing, that lasted for hours. They were accompanied by musical instruments and voice. The lords and ladies sang and danced in a circle, and this was the best opportunity for young people to meet and approach them maidens.
