Mehfa14+Cuisine+of+the+Renaissance+Period

 Food in the Renaissance Period Meredith Huddle

Soups


 * The Soups were very rich and very expensive. You would never find a soup with no elaborating spices and meats at a royal event or wealthy party.
 * Some soups were served at the same time, giving the guests or masters selection and variety.
 * The Soups were often decorated with rare and popular herbs. Some of these herbs include thyme, sweet basil, sage, and savoury.
 * Instead of sweets, people preferred soups. In today's culture, that would be like asking your parents for lobster bisque instead of Oreo cream pie after a meal.
 * There were also soups made with hemp-seed, mustard, millet, and verjuice.
 * The French were the largest consumers of soups in Europe. At parties and events, it was critical for the celebrant to eat as much soup as possible, a sign of gratitude for the guests coming.
 * The broths in the Renaissance Period were also very popular, used for plain eating and cooking.

The following is a video on the Scarborough Renaissance Festival, a festival where you can actually taste and learn the culinary arts of the Renaissance.

media type="youtube" key="HgKmDsHqLqU" height="405" width="500"

Roasts

 Salads
 * Another important food in the Renaissance Period were roasts.
 * Roasts were often served in the entree part of the dinner, and were elaborated at the most wealthy parties and households.
 * Though there are many different meats, Sirloin was most likely the most popular.
 * The Steps for preparing the most spectacular Roasts:
 * Boil the beef.
 * <span style="font-family: Georgia,serif;">Thoroughly bast (moisten) the Roast with rose-water and orange juice.
 * <span style="font-family: Georgia,serif;">Then the roast should be covered in sugar and heavy spices.[[image:roast.jpg width="275" height="146"]]

<span style="font-family: Georgia,serif;"> Cheese
 * <span style="font-family: Georgia,serif;">After Roasts on the dinner schedules, salads arrived. This idea is the opposite of what most present day restaurants practice.
 * <span style="font-family: Georgia,serif;">Unlike today, the salads were not brought out in their original state. They were decorated with many different fruits, dressings, powdered spices, and brains, livers, and other parts of poultry.
 * <span style="font-family: Georgia,serif;">After Salads, the fish or eggs were served.
 * <span style="font-family: Georgia,serif;">Typically, salads were not very popular back then. Meats, soups, and cheeses were the dominate foods back then. [[image:sesame-ginger-salad-dressing.jpg width="168" height="136"]]

<span style="font-family: Georgia,serif;">
 * <span style="font-family: Georgia,serif;">Cheese was a celebrated artifact in culinary history. Not only was cheese used in many different recipes, but the cheese sparked industry for France, where most of it came from.
 * <span style="font-family: Georgia,serif;">Some of these cheeses include parmesan, gouda, brie, cantal, and belletolle.
 * <span style="font-family: Georgia,serif;">Many famous masters of the arts praised the cheeses that were being found all over Europe in the early 1500's. [[image:cheese-semifirmgroup.jpg width="115" height="73"]]

Pasta

<span style="font-family: Georgia,serif;"> Pastries
 * <span style="font-family: Georgia,serif;">Pasta originated in Italy, a place where pasta is still an active resource to their industry. Italy is actually where the Renaissance started, with masters like Giotto de Bondone and other respected reasons.
 * <span style="font-family: Georgia,serif;">Some of the pasta types included semolina, vermicelli, and macaroni. These three were the most popular, unlike today with linguine and fettucini.
 * <span style="font-family: Georgia,serif;">Pasta was first introduced when King Charles VIII visited Italy, and the victory of conquering Naples.

<span style="font-family: Georgia,serif;"> Seasonings
 * <span style="font-family: Georgia,serif;">In Europe, France especially, sweets were not favored over others. Though this happened, sweets still had to be made by some of the most talented hands in the country.
 * <span style="font-family: Georgia,serif;">Specialized Pastry Cooks only got introduced in the 16th century.
 * <span style="font-family: Georgia,serif;">The most popular form of a pastry was the tart, a classic. [[image:cat_pastries.jpg width="150" height="150"]]

<span style="font-family: Georgia,serif;"> Side-Dishes
 * <span style="font-family: Georgia,serif;">The Juice of Sorrel was a mixture made up of green juice, vinegar, and sauces. This mixture was made for cooking roasts and seasoned things.
 * <span style="font-family: Georgia,serif;">Salt was a major resource and valuable object that was "as almost as dear as Indian Spices".
 * <span style="font-family: Georgia,serif;">Indian Spices were considered unbelievably valuable, due to their extreme position in cooking and identifying spices. [[image:fotolia_578843_Herbs_&_spices_w_wdn_spoon.jpg width="199" height="144"]]

<span style="font-family: Georgia,serif;">Home <span style="font-family: Georgia,serif;">
 * <span style="font-family: Georgia,serif;">Side dishes were typically made up of pastries or vegetables. [[image:nci_green_bean_sm.jpeg width="196" height="198"]]

<span style="font-family: Georgia,serif;">Romeo and Juliet <span style="font-family: Georgia,serif;">

<span style="font-family: Georgia,serif;">Back <span style="font-family: Georgia,serif;">

<span style="font-family: Georgia,serif;">Mehfa14 Giotto de Bondone <span style="font-family: Georgia,serif;">

<span style="font-family: Georgia,serif;">Mehfa14 Clothing in the Renaissance <span style="font-family: Georgia,serif;">

Resources:

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 * <span style="font-family: Georgia,serif;"><span style="font-family: Georgia,serif;">[|http://www.biscoff.com/gourmet/images/cat_pastries.jpg] <span style="font-family: Georgia,serif;">
 * <span style="font-family: Georgia,serif; font-size: 13px; line-height: 19px; white-space: normal;"><span style="font-family: Georgia,serif;">[|http://www.renaissance-spell.com/Renaissance-Food.html] <span style="font-family: Georgia,serif;">