Medieval cuisine

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Medieval society was highly stratified. 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. The response came in two forms: Bread consumption was high in most of Western Europe by the 14th century. Cod and herring were mainstays among the northern populations; dried, smoked or salted, they made their way far inland, but a wide variety of other saltwater and freshwater fish was also eaten. By the High Middle Ages breweries in the fledgling medieval towns of northern Germany began to take over production.


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