Medieval cuisine

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Various legumes , like chickpeas , fava beans and field peas were also common and important sources of protein , especially among the lower classes. Further north it remained the preferred drink of the bourgeoisie and the nobility who could afford it, and far less common among peasants and workers. Slow transportation and food preservation techniques based on drying, salting , smoking and pickling made long-distance trade of many foods very expensive. This bread retells your history … You were brought to the threshing floor of the Lord and were threshed … While awaiting catechism , you were like grain kept in the granary … At the baptismal font you were kneaded into a single dough. Butter , another important dairy product, was in popular use in the regions of Northern Europe that specialized in cattle production in the latter half of the Middle Ages, the Low Countries and Southern Scandinavia. The most ideal food was that which most closely matched the humour of human beings, i. Are there free or less expensive weight loss programs that you can do on your own?

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