1. Dining with the Anglo-Saxons Jessica Sandoval Alexandra Shami Alexis Pera

2. When and Why Were There Feasts? Held for –Holidays –Births –Marriages Often used to –Form alliances –Goodwill

3. Three day feasts were common Feasts began: –guests gather and wait for horn to sound –handwashing –pass “door wardens” used to stop party crashers Proper etiquette was needed Rituals of Feasts

4. Obtaining and Preparing Grow Crops Pick Fruit Collected Wild Roots Cooked on clay griddle

5. Drinks and Beverages Mead & Ale –made with honey –type of beer Wine –for the wealthy –imported Fruit Juices

6. Breads Baked in the clay oven daily Made from –Rye –Wheat –Oats Grinding done with grindstone Knead dough –wooden trough –also called trencher

7. Fruits and Spices Spices –cinnamon –garlic –mace May have been imported Plums Cherries Sloes (shown here) Apples –used for cider

8. Grew wheats, oats and barley – oats mainly for animals Vegetables closer to wild ancestors – carrots were smaller – cabbage was tougher Sugar was used for medicines Vegetables

9. Meats When meat is available –Deer: antlers and skin used for shelter –Wild Boar: used tusks –Pigs: important food source because of large litters –Sheep: also used for wool –Cows: provided milk too

10. Examples of Meats

11. Fish Types eaten: –Herring –Pike –Roach –Eel –Salmon Shellfish were a big part of diet Fish eaten fresh or preserved

12. Desserts Fruits Honey and almond cakes May have had – cheesecakes – gingerbread

13. Sources http://www.regia.org/food.htm http://www.regia.org/wulfwyn.ht mhttp://www.regia.org/wulfwyn.ht m http://www.woodlands- junior.kent.sch.uk/Homework/sa xons/food.htm http://www.regia.org/feasting.ht m