![]() And some texts from the 14th century even recommended drinking only water. Gregory also writes about hermits drinking from streams and says that water was far from feared - it was linked with holy figures and miraculous cures. ![]() Those range from one writer's description of water in Italy ("clear, without odor, and cold") to excerpts like one from Gregory of Tours, who wrote in the 6th century of a man arriving in his village and asking for some water. That was then left to cook over an open fire or a hearth. That doesn't sound so awful, does it?įor starters, there's a ton of references in medieval texts to people drinking water. It was sometimes seasoned with whatever herbs were foraged, then barley was added, too - a staple grain. Carrots, onions, and other available veg were added, and so was cider. Meat - often hare or bacon - was first browned over an open fire, then transferred to a large dish. There were also a lot of dairy products, which the study notes were affectionately referred to as "white meats of the poor."Įnglish Heritage followed a reenactor as they made traditional medieval stew, and it would look pretty familiar to 21st-century cooks. What did they find? Staples were meat (mostly sheep and cattle) and cabbage stews, cooked in the pots over an open hearth. The molecular analysis allowed them to put together a picture of what was cooked. ![]() They were able to take samples of medieval pottery from West Cotton, Northamptonshire and analyze the residue left inside. That involves studies like the one done in 2019 and published in the Journal of Archaeological Science.
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