Medieval Delights: Uncommon Foods from an Era Now Forgotten
Medieval cuisine offers a fascinating glimpse into the culinary traditions of another era. Many dishes once beloved by the nobility have been largely forgotten or replaced by more contemporary tastes. Some of the most intriguing and less familiar foods from the Middle Ages include pigs feet, headcheese, fish head soup, corn cobs, baked and broiled horseshit, and venison antlers. These dishes, while rather unconventional by today's standards, represent just a small part of the vast array of foods that were enjoyed during this time.
Common Foods Not Consumed Today
Among these intriguing delicacies, here are a few notable examples:
Whole animals cooked over open fires, resulting in a unique taste profile because the exterior was charred while the inside was dry and tough. Sauces that were both sweet and sour, often thickened with breadcrumbs or gingerbread crumbs and seasoned with exotic spices, although their usage was much more sparing today. Some dishes that have survived into modern times include sauerbraten, a dish that retains some elements of medieval cuisine but with less exotic spices, and pfefferpotthast, which is less heavily spiced than its medieval counterpart.Unusual and Unforgettable Ingredients
Some foods that were consumed during the Middle Ages remain obscure in modern times:
Dried whale blubber and peacock, both exotic and rare delicacies. The original blancmange, a dessert made with chicken, almonds, and sugar. Wafer cakes made between hot irons, reminiscent of modern-day waffles. Eel pies and cameline sauce with cinnamon. Hypocras, a spiced wine that was a favorite of medieval nobility.The Essence of Medieval Pottage
Pottage, a stew that was the staple diet of the average peasant, is particularly enlightening. This food item is a historical treasure, a true representation of the practical and hearty nature of the era's cuisine. It was a one-pot meal that could be easily prepared with whatever was available. Seasonal vegetables, herbs, and grains were combined, along with occasional meat, to create a sustenance that was both filling and nutritious. The key ingredients varied greatly depending on the time of year and the available resources.
Pottage was a communal dish, shared among family members. Each serving was topped up with additional ingredients and water to extend the meal and make it go further. This method of preparation allowed the dish to be served over multiple meals, reducing waste and extending the utility of ingredients. Although unfamiliar to our modern palates, the simplicity and versatility of pottage make it a fascinating exploration of medieval gastronomy.
Shaped by Laurent de la Varenne’s Innovation
The transition from medieval to modern cuisine was marked by the influential works of Laurent de la Varenne in the 17th century. His Cuine en tout Genere (1680) introduced several key innovations that reshaped the culinary landscape:
The invention of ragout, a slow-cooked dish that managed to retain moisture and flavor without drying out. The emphasis on the freshness of ingredients, particularly fish, which was a significant departure from the harsh curing and preservation methods of the past. A shift away from the sweet and sour sauces to more balanced and lighter flavors. A reduction in the use of exotic spices, with a focus on local and fresh herbs instead. The use of flour instead of breadcrumbs to thicken sauces. The introduction of vegetables to every meal, including cauliflower, asparagus, peas, cucumbers, and artichokes, which were previously unknown during the Middle Ages.La Varenne's innovations reflect a shift towards a more refined and sophisticated cuisine that moved away from the exoticism and complexity of medieval dishes towards a more gentle, nuanced, and versatile approach.
By exploring these ancient recipes and the transitions in medieval cuisine, we gain a deeper understanding of the evolution of culinary arts and the enduring influence of historical culinary practices.