Over the centuries, the classic quality and type of food, quantities consumed and the methods of preparing them, symbolically competed to identify the social class, but above all " quality of the person. " Expression used in ancient medical texts, but to indicate the character of the individual consumer and its objective needs for food, in turn influenced by the environment, climate, season, from work carried out not only by sex, age and the physical constitution. In the Middle Ages instead the notion of "quality of person "changed nature, coming to designate no more than the physiological identity of the individual, but his social belonging. In a society in which the tripartite role of each class was defined by the divine will, nobility and political leadership was seen as the protector of the clergy and peasants. This power was the need to be celebrated at the table. The aristocracy of the rural labor use to mark their superiority in the food, eating more and having the ability to consume more nutritious products such as meat first choice and better quality grain.
To reconstruct the behavior of the powerful at the table is useful to examine the books, which lists in detail the expenditure incurred by the heads of the administration during the stay in the castle of a member of the royal family or the aristocracy. kings and queens ate white bread and drank wine every day, even during Lent. At that time, a rule drafted by members of the medical school of Salerno for the King of England does not recommend drinking pure water because it causes intestinal problems and was blocking the digestion, but recommended the wine, especially white and sweet. The nobles showed a preference for rich dishes, meat, which gave up only on days of penance. The inventories of expenditure reveal a preference for white meat, followed by sheep and pig, but a lot of interest was reserved for the game considered rare commodity. These well-seasoned meat with spices were combined in different ways to be abundant and diverse menu. After meat, bread and wine , aristocratic essential in the diet, are eggs and cheese, foods often combined with meat in everyday life but intermingled with the fish in the days of penance. vegetables, legumes and fruits occupied a position of secondary importance, both because they were considered peasant food and medical theories and because of the time wanted that for the bellies of fine noble nature of these plant foods were difficult to digest. In a society driven by soldiers, or their descendants, who had the physical strength of the myth, the table was one of the land on which to show his superiority. The rest of the collective imagination of the time, the food plentiful and the amount of meat consumed, became true symbols of power.
This includes: 
The medieval kitchen
With the exception of some kitchen noble, princely, or monastic, a few spaces and systems for the preparation and cooking of food, came to our eyes. The essential information comes from iconography fragmented and limited to areas of major social classes . The progress of the archaeological research on sites of the Middle Ages have come gradually to fill some gaps, in particular those concerning the rural world.
texts, such as the iconography, the richest and many relate to the privileged classes, but from the thirteenth century and especially in the XIV and XV, there are documentary series that span different environments.
clarify texts, as well as preparations for the funeral banquet, took into account only items of kitchen table or that it was worth to bequeath, and only in exceptional cases, securities inventories makes little to provide some descriptive elements of fireplace and kitchen. But their long list of items often located precisely in one of the rooms, or even a mobile home equipment show set the stove, cooking utensils, crockery, furniture and table linen, habits household food. Only rarely describes these objects and the inventory is limited to indicating what material they are made and the use of images is often necessary to rebuild their appearance. The contribution of archeology is, from this point of view, certainly more decisive, because although they may be deprived of some parts, furniture or structures are reconstructed with their shapes and materials to be located in its context of use.
Information from written sources complement each other and then with those provided by the archaeological and allowing the organization to understand the location of the places where foods were prepared.
The fireplace in a medieval house was housed and was installed on the dirt floor, it was an open fire, in fact in the homes of peasants, the fireplace wall was almost absent . Even in the case of small rural lords often had a fireplace that provision even though it was larger, but the fires in urban areas were more frequent, but their presence in the bedroom shows that held an exclusive feature of heating.
The domestic oven instead remained a rarity in the city houses the richest just had one, but the citizens did appeal to bakers to bake bread kneaded at home while in the countryside the peasants had to use the oven bannale .
Regarding the equipment placed near the fire's main objects were made from wrought iron tripod, and an iron hoop suspended over the fire, which served as a support for containers without handles, who lit the fire must also be adept at govern without special tools, because the palette and pokers were rare . If
few houses were equipped with oven, some in the city had a place used for the preparation of food called "coquina", if it was systematic in the mansions of the nobles, was rarer in the homes of artisans and merchants who prefer to reserve large part of their domestic space to the professional activities . The great princely families but had huge kitchen, located far from the apartments for fear of possible fire .
kitchen utensils, which are one of the most frequent findings of archaeologists, can be divided into three large families, those of ceramics that were used to transport liquids or simmer soups or vegetables, such as those in iron pans , pans, molds and the mess in the homes of the rich grills and rotisseries, and finally the tools made of wood such as salt shakers, cutting boards and ladles .
Here I am after all this time with another delicious recipe for our little friends. 
But then, however, each in their cage: 
But by next week what will happen to my sweet love? Insoles will be just .. I hope you take heart Ringhio busy with other things and not start again .. right now that feather pecking seems to improve. The feathers are growing back and apart from the pack they are doing and he does not seem to moon that it intends to remove them. 
play but seems to have attracted the attention of Bezel: 
And finally, after so much effort here is a bit of healthy pampering: 
