Explain the feeding practices of the rural world is extremely difficult, because the kitchen of the poor has not been written and to rebuild it, we must necessarily resort to evidence or archaeological or distributed information in censuses, in wills, inventories in the post-mortem or those detectable in the documents that tell us about the funeral banquet. The census indicates the share of agricultural production due to the lord by his employees but not their habits alimentari.Fino the late thirteenth century rents in kind were made of easily transportable quality products: wheat, wine, poultry, ham, salted fish formaggi.Per and the farmers and small landowners these food items were almost luxurious, the payment of rent for some, and the need to obtain the money, forcing them to consume as little as possible and reserved to the families banchetti.Molte farmers were trying to take from the lands that they cultivated the products they need and buy on the market only those who could not produrre.Il diet of poor rural classes was more modest in France in 1268, the ration for a married couple subject to chores consisted of a loaf of bread from 2.25 kg, 4 liters of wine and 200 grams of meat or bread eaten by peasants uova.Il was made with less expensive grains such as barley and rye, and had a dark color. As for the wine it has advantages that made him attractive to the rural lower classes, a considerable nutritional value, antiseptic properties and effects euforizzanti.Riguardo consumption of meat, it must be said that the country underwent a significant change in diet between low and high Middle Ages Middle Ages until the ninth century the cottages were able to meet their requirements for meat without problems, but with the gradual closure of the spaces of hunting was much more difficult for them procurarsela.Tuttavia the pig continued to be important in the diet farmer, sheep and geldings were eaten when they were rather old after they had exhausted their ability to produce wool and latte.Anche food legumes were important, so are beans, lentils and chickpeas often appeared on the tables contadine.Negli kitchen gardens were cultivated a wide variety of vegetables: cabbage, onions, garlic, leeks, turnips, spinach and pumpkins. The picture is completed by the collection, in fields and woods, asparagus, watercress, mushrooms and some plants herbs, like marjoram, thyme, basil, bay leaf, fennel or salvia.Con legumes, vegetables, small amounts of meat, fat or oil rarely, and pieces of hard bread or flour, farmers prepared soups or stews, hot dishes, which were accompanied by the bread and wine. In the days of penance, the meat was replaced by the cheese, the dried fruit, eggs or fish oil and fat of oliva.In rare occasions, almost always in conjunction with the great liturgical feasts, to make up for the day penance and to break the monotony of everyday farming families improve their meals, they organized the banquet in which the meat (usually sheep) was accompanied by local seasonings (garlic and onion) and even in some rare cases, it was seasoned with spices (pepper), fresh fruit but was not particularly appreciated.
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