Medieval cuisine

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While in modern times, water is often drunk with a meal, in the Middle Ages, however, concerns over purity, medical recommendations and its low prestige value made it less favored, and alcoholic beverages were preferred. Few in a kitchen, at those times, would have been able to read, and working texts have a low survival rate. Rice remained a fairly expensive import for most of the Middle Ages and was grown in northern Italy only towards the end of the period. Distillation was believed by medieval scholars to produce the essence of the liquid being purified, and the term aqua vitae "water of life" was used as a generic term for all kinds of distillates. A knife was usually shared with at least one other dinner guest, unless one was of very high rank or well-acquainted with the host. Leavened bread was more common in wheat-growing regions in the south, while unleavened flatbread of barley, rye or oats remained more common in northern and highland regions, and unleavened flatbread was also common as provisions for troops.


The reason you need to take the supplement on schedule every day is so your body gets used to it and can use it effectively. You want to take it first thing in the morning with a glass of water and a meal. This helps your body get used to processing it effectively to reap the maximum nutritional and metabolic benefits from the extract.