Medieval cuisine

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The cuisines of the cultures of the Mediterranean Basin had since antiquity been based on cereals, particularly various types of wheat. She could then join dinner only after the potentially messy business of eating was done. Secondly, Benedictine monasteries contained a room called the misericord , where the Rule of Saint Benedict did not apply, and where a large number of monks ate. At best, cooking times could be specified as the time it took to say a certain number of prayers or how long it took to walk around a certain field. Among the first town guilds to be organized were the bakers', and laws and regulations were passed to keep bread prices stable. Articles with French-language external links Pages with login required references or sources Featured articles. It was only after the Black Death had eradicated up to half of the European population that meat became more common even for poorer people.


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