Food

Sumptuary laws pertained to food and drink as well as to clothing and jewelry; in 16th-century Scotland, for example, members of the nobility might consume eight or more plates (courses) during a meal, but members of the middle class were not allowed to have more than three. In various parts of Europe the amount of money that could be spent on wedding banquets and other celebratory dining was strictly regulated, partly to prevent families from bankrupting themselves by the financial burden of organizing a public event. Meals consumed in one’s private home were not regulated, and Europeans, especially the wealthy, consumed an enormous quantity of meat compared with most of the rest of the world at that time. They might have three or four different kinds of meat in one meal, sometimes prepared one inside another. Small birds with heavy sauces accompanied other types of meat. Europeans in general were fortunate in their climate and terrain, in which herds of animals could easily be maintained. In the south freshwater fish was an important part of the diet because eating of meat was forbidden on Friday. In the north more saltwater fish was consumed, especially herring and cod.

Eggs and cheese were eaten throughout Europe; more butter and lard were used in the north and more

Olive oil in the south. Because butter was made from animals, it was forbidden during the 40 days of Lent, when everyone was supposed to cook with oil. From our modern point of view, the lower classes had a more healthful diet because they could not afford to eat much meat, fatty food, or sweet dessert. A typical meal for them might be dark bread, such as rye; beans or peas; and cheese or salted fish, washed down with beer, cider, or red wine. Few people drank water by itself, although water was used to dilute heavy wine. The lower classes had many more vegetables in their diet, and poorer people consumed large quantities of grain, in soup and porridge. The very poor often had only a few pieces of bread most days. Most larger households produced their own beverages, brewing beer and ale as well as pressing cider in the north and making wine in the south. The medieval drink mead, consisting of fermented honey, was still enjoyed during the Renaissance. (See chapter 8, on commerce, for more information concerning alcoholic beverages.)