Medieval cuisine

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A wide range of birds were eaten, including swans , peafowl , quail , partridge , storks , cranes , larks , linnets and other songbirds that could be trapped in nets, and just about any other wild bird that could be hunted. By using this site, you agree to the Terms of Use and Privacy Policy. All editorial content is written without prejudice or bias, regardless of sponsor or affiliate associations. The period between c. Salt was ubiquitous and indispensable in medieval cooking. However, for most people, the diet tended to be high-carbohydrate, with most of the budget spent on, and the majority of calories provided by, cereals and alcohol such as beer.

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