Medieval cuisine

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But from whichever it is made, whether from oats, barley or wheat, it harms the head and the stomach, it causes bad breath and ruins the teeth , it fills the stomach with bad fumes, and as a result anyone who drinks it along with wine becomes drunk quickly; but it does have the property of facilitating urination and makes one's flesh white and smooth. New techniques, like the shortcrust pie and the clarification of jelly with egg whites began to appear in recipes in the late 14th century and recipes began to include detailed instructions instead of being mere memory aids to an already skilled cook. According to Galen 's dietetics it was considered hot and dry but these qualities were moderated when wine was watered down. 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. Wine was commonly drunk and was also regarded as the most prestigious and healthy choice. In combination with sweeteners and spices, it produced a distinctive "pungeant, fruity" flavor. Peter Damian Die in ?

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