AlcoholĪlcoholic beverages such as wine, beer, and ale were consumed in considerable quantities among all classes. All classes enjoyed cheese, milk, eggs, and the like, except for on Fridays, when consuming animal products (excluding fish) was forbidden. Dairyĭairy and other animal products were consumed in moderation.

As technological innovations allowed for more efficient trade, fish and other imported foods became more accessible. At that point, while fish was consumed among all classes, it was more common among the upper classes, who could more easily afford it. Coastal communities consumed more marine life than their inland neighbors, though preservation techniques such as salting and smoking allowed exportation. Fishįish also held a considerable position within medieval European nutrition, in part due to Catholic restrictions with regard to eating any other meat on Fridays and during certain fasts. Goat, pork, and chicken were the primary meats available. Beef was rarely eaten among any class, partially because it was very expensive to raise.

The upper classes consumed these meats more often and hunted game as well, though consumption remained at moderate levels. Domesticated meats such as pork and chicken were somewhat expensive, and thus eaten sparingly among the lower classes. Meat was not consumed in very high quantities. Oils from plants such as olives were used in cooking, primarily in areas that could grow them. Fruits such as apples, grapes, strawberries, pomegranates, and types of citrus were consumed as well, most of them before the main meal.

Chestnuts, almonds, and acorns would be consumed as available in different regions. Legumes such as chickpeas and fava beans were common foods as well. Carrots, onions, garlic, cabbage, and the like would all be used in stews and other dishes. Next to cereals, vegetables and other plant life made up the largest food group within medieval European nutrition. Throughout all of Europe, rice was consumed very sparingly. Because of this, they likely had a lower carbohydrate macronutrient ratio than their neighbors to the south. Due to agricultural difficult in colder climates, communities throughout northern Europe didn’t consume as much bread, excluding the upper classes, who could afford to import it. These cereals usually were used to make bread that could be flavored with spices, but were also consumed in the form of porridge and, in some areas, pastas. Nobility preferred to cook with wheat as it was more expensive to procure, while the lower class primarily used oats, rye, millet, and barley. GrainsĬereal products were a staple among all classes, making up the majority of their caloric intake. Overall, most classes throughout the history of medieval Europe consumed a nutritionally fulfilling diet, with the upper classes likely more prone to overconsumption than the working class. Fish served a very central role within medieval European nutrition, partially due to Catholic restrictions with regard to other meats. These were supplemented with a lot of vegetables, legumes, and a moderate amount of fruit as available in different regions throughout Europe. Meat was eaten sparingly among the lower classes and in moderate amounts among nobility due to the expenses required to domesticate animals and the effort required to hunt game. Medieval European nutrition consisted of high levels of cereals, including barley, oats, and wheat.

High class medieval foods