Medieval cuisine

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Gruit had the same preserving properties as hops, though less reliable depending on what herbs were in it, and the end result was much more variable. Research into medieval foodways was, until around , a much neglected field of study. Almonds were very popular as a thickener in soups , stews , and sauces , particularly as almond milk. When possible, rich hosts retired with their consorts to private chambers where the meal could be enjoyed in greater exclusivity and privacy. The most common grains were rye , barley , buckwheat , millet and oats. The Liber de coquina , perhaps originating near Naples , and the Tractatus de modo preparandi have found a modern editor in Marianne Mulon, and a cookbook from Assisi found at Châlons-sur-Marne has been edited by Maguelonne Toussaint-Samat.


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