The food in the middle Ages was significantly simpler and natural. The medieval times food that was eaten by kings was more exotic and meat dishes were most often consumed by the kings and the nobility only.
Lower classes and peasants consumed simpler dishes and ate meats less frequently.
These foods also laid the foundations for the modern European cuisine.
Cooking involving the direct use of fire as stoves was not introduced until the 18th century.
Ovens were used instead but they were expensive to construct so they were used in large households and bakeries only.
There were communities that shared ownership of an oven for essential bread baking. Mostly the food was prepared using stew-pots.
The kings of middle ages were quite extravagant and expensive in their food choices.
Various provisions were entrusted to the squires of the kitchen, including the choosing and purchasing of food.
Food was served in the Great Hall of the Castle which was reserved for the distinguished and honorable guests.
The king sat on the high backed chairs while his noble guests sat on stools or benches around the table.
There were series of wooden planks with a number of steeped shelves. More number of shelves showed higher rank.
Finest pieces of gold and silver were displayed on the buffet and servants served from them.
The Jester was an entertainer during the middle ages who was a member of the court employed by the King to entertain his guests.
The Great table was the table in medieval castle where the food was served for everyone who lived in the castle.
The food was served in the room and servants ensured that the hall was clean and food was served properly.
Entertainment was also a major part in medieval castle life including music, plays, and jesters and dancing.
A jester was the main performer who wore bright colored costumes and hats.
Jesters typically had a variety of skills including music, dancing, storytelling, magic tricks and telling jokes.
The dining arrangements in the dining hall were based on the feudal system in which the status of the person dictated their position.
The lords’ dais was situated at a higher table and lower ranks were served food at lower trestle tables.
In a typical meal at a King’s table, the first course of food consisted of a stuffed chicken, a quarter of stag and a loin of veal which were covered in pomegranate seeds, sugar plums and sauce.
There was a huge pie surrounded by smaller pies forming a crown. Each pie contained meat containing a whole roe deer, chicken, pigeons, and rabbit covered with saffron and cloves.
A jelly was served representing the crests of the guests, cream covered with fennel seeds, cheese in slices and strawberries and plum stewed in rose water.
The last course consisted of fruits and sweet potatoes.
When the king was not engaged in warring or returned from a battle with a victory, he entertained his guests with feasts and medieval banquets at his castle.
The celebrations were held in the great hall of the castle with lavish feasts that went on all night.
The finest pieces of gold and silver were used during the buffet. There was also entertainment and music at medieval banquets to create jovial atmosphere.