1. Middle Age Foods
By: Jessica Frazier

2. Beer, mead, ale, but no water!!!! What!?!
Beer, mead, ale, but no water!!!! What!?!
Don't eat vegetables they are unhealthy !!!
This is what people back then really did, how did they survive!?!

3. Food What food you ate depended on the class you were in.
Had 3 meals a day: 
             Breakfast served between 6 -7
                Dinner - served at mid-morning between 12 – 2
                Supper - Served between 6 -7 and accompanied by various                                 forms of entertainment. 
Every person had his or her own knife. Spoons were rarely used, instead people drank their soups and other liquids from a cup.

4. Royalty and the nobility Food
Would eat their food from silverware, and even gold dishes.
Only Lords and Nobles were allowed to hunt deer, boar, hares and rabbits. 
Fowl such as capons, geese, larks, and chickens were usually available to the lord and his family.
The wealthy could afford large quantities of milled flour and Dairy products such as cheese and butter. 
Bread called Manchet, which was a bread loaf made of wheat flour, ate be upper class.

5. More Royal Food
Their food was highly spiced with: Pepper, Cinnamon, Cloves, Nutmeg, Ginger, Saffron, Cardamon (aka Cardamom), Coriander, Cumin, Garlic, Turmeric, Mace, Anise, Caraway and Mustard. 
The royalty drank different wines
Food from the ground were only are considered fit for the poor, but vegetables such as rape, onions, garlic and leeks graced a Noble's table.

6. Lower class Food Would eat their food from wooden or horn dishes.
The wheat they harvested was made into peasant breads, which were made from barley and rye, baked into dark heavy loaves.
Pottage was a main dish for the poor and was made out of anything they could find like: Onions, cabbage, garlic, nuts, berries, leeks, spinach, parsley and even sometimes salt pork or fatty bacon for flavor and protein.
Poor drank ale, mead, cider or water sweetened with honey.

7. Food Preservation
Preserve food in the summer to be eaten during the winter months.
Spices and sauces were added to hide the taste of salt.

8. Ways of Food Preservation
Dry salting- where the meat or fish was buried in salt and brine curing where meat was soaked in salt water.
Pickling - Pickling in a salt brine was the standard method of preserving meats and fish. Typical pickling agents included brine (high in salt) and vinegar.
Gelatine - Jelly or gelatine was used for preserving cooked meat or fresh fish. Food may be preserved by cooking in a material, such as gelatine, that solidifies to form a gel. Some foods naturally form a protein gel when cooked such as eels.
Smoked Food - Wood smoked food was a method use to preserve pork or fish.
Drying - Most meats and fruit can be preserved through the drying process. Drying is also the normal means of preservation for cereal grains such as wheat, oats, barley and rye.
Honey- was used as a preservative in mead.
Candies - Fruits & nuts could be candied in order to prolong their life

9. Cooking Spit roasting Baking Smoking Salting Frying
Baking
Boiling
Smoking
Salting
Frying
Conducted over an open fire

10. THE END