| In the medieval period human digestion was | | | | beef and pork came after this, along with nuts, |
| thought of as extension to the cooking of food | | | | and heavy sauces. Beef was actually rarely eaten |
| and therefore had to be conducted correctly in | | | | as the raising of cattle took too much land. Most |
| order for a person to remain healthy and digest | | | | of the poor could not afford much meat and so |
| well. In order for food nutrients to be absorbed | | | | lived on various potages alone. A potage is a thick |
| correctly it was believed that easily digestible | | | | soup with vegetables, meat and water boiled |
| foods had to be eaten first and then heavier | | | | together until very thick. But potages vary in their |
| foods. This was the proper way to fill the | | | | makeup. A Frumenty potage consisted of boiled |
| stomach. If you did not follow this, heavier foods | | | | wheat with possibly eggs, milk or broth. To this |
| would sink to the bottom of the stomach and | | | | could be added currents, rum, sugar, orange |
| light foods, being on top would not be able to get | | | | flower water or saffron. A mawmenny potage |
| through to digest quickly enough. This would cause | | | | was made of boiled fowl. Some potages were |
| bad gases in the body and putrefy it resulting in all | | | | simply mashed pears or other fruit in water, |
| sorts of ailments (actually many modern | | | | thickened milk or almond milk, sometimes even |
| nutritionists believe the same). As well there was | | | | with mashed flowers. |
| a philosophy on which food could be properly | | | | At the end of the meal the stomach was to be |
| mixed inside and outside the body. | | | | closed by a digestive aid called a dragee. This aid |
| The technique for eating food in the middle ages | | | | could be spiced wine, spiced lumps of sugar or |
| went something like this. An aperitif was to be | | | | more popularly, aged cheese. |
| consumed before the meal in order to open up | | | | What kind of food in the middle ages did the |
| the stomach and prepare it for heavier food. It | | | | common peasant family consume? For the |
| was recommended this be of a hot and dry | | | | commoner, bread was the main staple as well as |
| nature. Sugar or honey coated confections made | | | | dishes made from wheat or cereal grains. Meat |
| with ginger, anise, cumin, fennel and caraway | | | | was rare and usually chicken or pork when it |
| were common, among those that could afford it. | | | | could be had. The main spices were sugar |
| There was also wine and sweetened milk or | | | | (expensive then) and honey. Expensive foreign |
| almond milk. Then the meal could begin. | | | | spices were acquired by the wealthy. Wine or |
| A meal might begin with fruit such as apples or | | | | vinegar was popular in many dishes. Fish was |
| pears which were considered less taxing to the | | | | eaten as well, in the northern areas especially. |
| bowels. Next might come vegetables like cabbage, | | | | Almonds were used as a thickening agent or to |
| carrots and lettuce, some moist fruits and herbs. | | | | make almond milk, when dairy milk was not to be |
| Potages were popular as meal starters and the | | | | consumed because of lent. A minor few of the |
| poor many times only ever ate potages. | | | | poor had fruit trees as well. A bland diet for sure |
| Sometimes lighter roasted meats such as chicken | | | | compared to today. |
| or lamb were next. The heavier meats such as | | | | |