Dining Without Plates: How Middle Ages Peasants Eaten
Imagine a world without plates or bowls. It might sound inconceivable today, but during the Middle Ages, eating without such customary dishes was common. This unique dining experience is traced back to certain historical contexts and cultural practices that fascinated medieval cuisine lovers. The culinary culture of the time unveiled at the Très Riches Heures du Duc de Berry is a perfect example of how food was consumed in a manner not only practical but often served on a different kind of “plate”—a trencher.
The Culinary World of Très Riches Heures du Duc de Berry
The Très Riches Heures du Duc de Berry is a famous illuminated manuscript containing intricate depictions of a medieval feast. This manuscript provides us with a visual understanding of the dining habits of the time. For instance, in one painting, Duke John of Berry, a prominent figure in the 14th century, is shown dining with trenchers, demonstrating a practice that was quite common among the nobility and later extended to the peasantry.
Duke John of Berry, a younger brother of King Charles V of France, hosted lavish feasts where trenchers played a crucial role. These were round flat blocks cut from old loaves of bread, used as plates. As the meal progressed, these trenchers collected crumbs and sauces in a manner similar to modern plates but with a different practicality and function.
Eating Practices in the Middle Ages
The dining practices of the Middle Ages were markedly different from what we are accustomed to today. Where plates and bowls were not the norm, diners used various other tools and methods to eat their meals:
Trenchers: A Medieval Plate
A trencher was the primary dining implement for medieval meals. Over time, these older trenchers evolved from simple bread bowls into small metal or wooden plates that were completely flat. Wooden trenchers were often spherical and flat, designed to be durable and easy to clean. Despite their practicality, trenchers served a secondary purpose in preserving dried food by absorbing excess moisture.
Eating Utensils: Knives and Wooden Spoons
One of the most common utensils in medieval dining was the knife. Personal daggers were often used to cut food, and diners commonly used their fingers to handle their meals. It was a common practice to keep a separate knife, for dropping a knife at a feast was considered not only socially unacceptable but could lead to embarrassment for the diner. The use of wooden spoons was also prevalent, especially since metal spoons were rare and often made of wood or horn. In particular, wooden spoons salvaged from the sunken 16th century carrack Mary Rose prove the enduring use of wooden spoons in medieval cuisine.
The Introduction of Forks in Europe
Forks were not as common in the Middle Ages as they are now. The use of forks in Europe was initially limited to the Italian peninsula, where they became popular as pasta made its way into the culinary mainstream. By the 14th century, the use of forks had spread to other parts of Italy, and by the 16th century, they had become more widely accepted among the merchant class and upper crust of Europe. Historical artifacts like bronze forks from Persia further highlight their early presence in the region.
Today, the tradition lives on, with stews often served in bread bowls across central Europe. These modern bread bowls maintain the spirit of medieval dining, serving both practical and culinary purposes, much like their trencher predecessors. The cultural evolution in dining can be fascinating to study, and the history of trenchers provides a unique window into the culinary customs of the past.
These practices and utensils bring to light the resourcefulness and rich history of medieval cuisine. Understanding and documenting such historical dining habits not only aids in preserving history but also offers modern cooks and food historians a better appreciation of culinary traditions that have endured centuries.