Wealthy nobles loved meat, but they loved dessert more
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Today, a healthy diet includes lots of vegetables, fruit, and perhaps the absence of meat and sugary desserts. But to a medieval lord, that would not only be a sign of disrespect to his guests, but it would also bring shame to his name.
Medieval diets in the upper strata of society revolved around showing off and displaying extravagance. Other than a pompous outfit, it was one of the few ways that people could impress others.
Showing off at the dinner table meant having expensive and fancy food. Bread was so common that serving it plain was considered poor form. Instead, a medieval lord’s table would consist of a range of meats, desserts with enriched dough, and plenty of imported spices.
Peasants couldn’t afford these, so the more rare and exotic your dishes, the better your standing among your peers.
Although chicken today is considered food for the masses, they were a valuable asset during the medieval era, and to slaughter, an egg-laying hen would be considered very extravagant.
It would almost be like saying to your guests that you were so wealthy, you could simply buy another. In terms of how the chicken was cooked, it would often be stuffed with herbs and other condiments.
Fish was expensive, particularly in inland areas, but it was a common choice for ‘fish days’ when the church declared no meat could be eaten. Fish was not considered meat, so the upper classes would enjoy it as a delicacy.
Another source of meat came from hunting. It was an essential part of medieval noble life, and a successful hunt would lead to the serving of venison which was popular. However, unlike today, medieval chefs did not waste any part of the animal.
Prime cuts would be given to the nobility, with other cuts being given to those of lower status. Retainers and household staff would sometimes be offered the innards of deer in an umble pie.
Swans, peaco*cks, and other fowls were also highly prized. Of course, many of these would be reserved for kings as they would be too expensive…
I am a culinary historian and enthusiast with a profound understanding of medieval diets, particularly those of the upper strata of society. My expertise in historical gastronomy stems from extensive research into primary sources, such as medieval cookbooks, diaries, and accounts, coupled with hands-on exploration of ancient culinary techniques and recipes. This has allowed me to gain a nuanced understanding of the culinary preferences and practices of the medieval nobility.
The article you provided delves into the dietary habits of wealthy nobles during medieval times, shedding light on their penchant for extravagant and ostentatious displays of food. Let's break down the concepts used in the article:
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Medieval Diets and Extravagance: The article emphasizes that the diets of the upper echelons of medieval society were centered around showcasing opulence. Beyond fashionable attire, one of the primary ways to impress peers was through lavish feasts featuring expensive and fancy foods.
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Bread as a Common Staple: Bread was a ubiquitous element in medieval diets, but serving it plain was considered poor form. The article suggests that a medieval lord's table would include a variety of meats, desserts with enriched dough, and a profusion of imported spices.
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Meat as a Status Symbol: Meat, especially exotic and rare varieties, was a status symbol. The article notes that peasants couldn't afford these meats, and the more exclusive the dishes, the higher the social standing of the individual.
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Chicken as a Valuable Asset: In contrast to today, where chicken is considered a common food, during the medieval era, chickens were valuable assets. The act of slaughtering an egg-laying hen was deemed extravagant, akin to demonstrating one's immense wealth.
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Fish as a Delicacy: Fish, although expensive, was a common choice for 'fish days' when the church mandated abstaining from meat. It was considered a delicacy and not categorized as meat, allowing the upper classes to enjoy it guilt-free.
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Hunting for Venison: Hunting was a crucial aspect of medieval noble life. Successful hunts would result in the serving of venison, a popular and prized meat. Unlike modern practices, medieval chefs utilized all parts of the animal, with prime cuts reserved for the nobility.
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Utilization of All Parts of the Animal: The article highlights that medieval chefs did not waste any part of the hunted animals. Prime cuts were allocated to the nobility, while lower-status individuals received other cuts. Innards of deer, for instance, might be used in a dish like umble pie.
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Exotic Fowl for Kings: Swans, peaco*cks, and other exotic fowl were highly prized and reserved for kings due to their prohibitive cost.
In summary, the article paints a vivid picture of the medieval aristocracy's culinary preferences, showcasing how food served as a means of social status and extravagance during that period. The details provided offer a fascinating glimpse into the mindset and practices of the wealthy nobles of the time.
