🌍Limited access to globalized food in the Middle Ages, with peasants relying on locally available ingredients.
🍞Bread was a staple in the peasant diet, made from coarse flour cut with barley, rye, or oats.
🍻Ale was a significant part of the medieval peasant's diet, providing nutrition and calories.
🧄Garlic and onions were essential ingredients in the peasant diet, with medicinal properties.
🏠Peasants faced challenges due to limited meat access, with pork being the most accessible option.
What was the significance of bread in the Middle Ages?
—Bread was a staple in the diet of medieval peasants, made from coarse flour and often mixed with barley, rye, or oats for added nutrition.
Why were garlic and onions important in the peasant diet?
—Garlic and onions were essential ingredients in the peasant diet, not only for their flavor but also for their medicinal properties.
What kind of meat did peasants have access to?
—Pork was the most accessible meat for medieval peasants, as pigs could be raised in various environments, including cities.
Did peasants have access to globalized food in the Middle Ages?
—No, peasants primarily relied on locally available food and ingredients, with limited access to food from other regions.
What role did ale play in the medieval peasant's diet?
—Ale was a significant part of the peasant diet in the Middle Ages, providing both nutrition and calories, often considered a nutritious alternative to water.
00:00Introduction: A week-long experiment to live like a medieval peasant, exploring their daily lives and diet.
02:06Discussion on the importance of location in determining the Middle Ages diet and the focus on England in this experiment.
04:58Butter-making process and its significance in the medieval peasant's diet.
06:46Lunch: Maca, a dish made from boiled beans mashed with ale and topped with fried onions.
08:53Dinner: Leftover maca, bread, and green cheese with honey.
11:39Discussion on bread-making, including the use of whole grain flour and its significance in the medieval diet.
12:47Discussion on pottage, its ingredients, and its role as a staple food for medieval peasants.
17:55Dinner: Cottage with bacon, carrot, garlic, and onion.
