scfa14+food

Renaissance food was not only made to taste good, but to also to look appealing.

Soups- Soups being very expensive then, were usually only eaten by the rich or during a feast and treated like a sweet. Most soups were many different colors so they looked pleasing as well as tasted good. Thich soups were popular during the Renaissance Period, and usually contained vegetables, beans, and pasta, cooked in a broth. Rice was sometimes also added to the soup.

Meat- Meat was seen as the most important part of a person's diet. Cows, sheep, goats, pigs, chicken, ducks, geese, and pigeons were all raised by families for meat. People back then were not able to preserve their food for too long, so meat was served so fresh, the animal was usually killed right before it was to be prepared. People also were able to preserve meat for a while by salting it and storing it. Spices and such were grately used on meats that were preserved this way to hide it's overly salted taste, and also to show how wealthy they were, having been able to afford many different spices.

Bread- Lower class people ate a more gritty bread that was made with cheaper grains such as barley and rye. Upper class people however had bread made out of finely sifted and ground wheat. When the Upper Class ate, they would usually cut stale bread into squares and use it as their plate ( trenchers). Once their were finished eating these stale squares of bread that they had eaten off would be given to the poor.

Which looks more appetizing?

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Salads- Salads were usually eaten after the meat or roast, and were not eaten raw. These usually served salad with cooked vegetables, crests, livers, and brains of poultry. These could also be served with meat in it such as sausages Fish- Fish was mostly avaliable to people along the coast. Herring, cod, sardines, anchovies, botargo (salted belly of tuna). salmon and trout were the types of fish most commonly preserved. Whale and porpoise meat being expensive, were only eaten by upper class families. It was usually served with fried fish, or sliced with eggs. They might also make charpie, which includes turning the fish into a sort of pulp.

Pasta- the most common pasta during the Renaissance Period was semolina, vermicelli, and macaroni. Tomato sauce was not introduced yet so pasta was served pesto ( with an olive oil base) and panna ( with a butter and cream base).



Pastries- there were many different types of pies and tarts during the Renaissance Period. Hot pies could include fish, meat, or vegetables, while tarts could contain many different types of fruits.

Work Cited

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