Top 10 Surprising things about Medieval Food

Step into the captivating world of medieval food, where lavish feasts hide surprising and intriguing culinary practices.


Medieval Feast
Medieval Christmas feast in a castle

From peculiar dietary preferences to ingenious cooking methods, discover the top 10 surprising things about this fascinating gastronomic history.


“Medieval food was a reflection of social hierarchies, with the nobility indulging in extravagant banquets while the common folk made do with simple fare. The stark contrast between the two classes’ diets offers a glimpse into the complexities of medieval society.”

Dr. Elizabeth Johnson, Historian of Medieval Europe.

1. Spices and Flavors

Medieval food was far from bland. Contrary to popular belief, spices were widely used to enhance flavors, add complexity, and preserve food. Exotic spices such as cinnamon, nutmeg, saffron, and ginger were sought after and used in various dishes.


2. Elaborate Feasts

Medieval feasts were extravagant affairs, showcasing the wealth and power of the nobility. They featured a multitude of courses, including elaborate meat dishes, pastries, and decorative edible sculptures.


3. Consumption of Exotic Foods

Medieval nobles had access to a variety of exotic foods, thanks to trade routes and the influence of Crusaders. These included ingredients like sugar, almonds, citrus fruits, rice, and spices from distant lands.


4. The Importance of Pottage

Pottage was a staple in medieval cuisine. It was a thick soup or stew made from a mixture of vegetables, grains, and meat. Pottage provided sustenance, nutrition, and versatility in using available ingredients.


5. Preserving Techniques

With no refrigeration, preserving food was crucial. Medieval cooks utilized techniques like salting, smoking, drying, and pickling to extend the shelf life of perishable items and ensure a year-round food supply.


6. Use of Sweet and Savory Combinations

Medieval cooks often combined sweet and savory flavors in dishes. Fruit was commonly used in savory meat dishes, creating a balance of tastes that was appreciated during that era.


7. Unusual Ingredients

Medieval cuisine featured some surprising ingredients by modern standards. This included edible flowers, offal, game meats like venison and boar, and various types of fish and seafood.


8. Emphasis on Presentation

Medieval food presentation was an art form. Dishes were intricately decorated, often resembling works of art with elaborate carvings, edible gold leaf, and colored sauces.


9. Limited Use of Utensils

Eating with hands was a common practice, even among the nobility. Knives and spoons were used, but forks were not widely adopted until later periods.


10. Regional Specialties

Medieval Europe had distinct regional cuisines, each with its own specialties and traditional dishes. From the rich stews of England to the hearty sausages of Germany and the delicate pastries of France, local culinary traditions played a significant role.



These surprising aspects of medieval food challenge the perception of a monotonous and flavorless diet.

They highlight the use of spices, the artistry of presentation, and the diverse range of ingredients and techniques employed to create the culinary experiences of the time.

 “Contrary to popular belief, medieval cuisine was not all about meat and mead. The era saw an abundance of diverse and flavorful ingredients, and cooks displayed a remarkable ingenuity in creating dishes that catered to different tastes and preferences.” – Prof. Robert Anderson, Food Historian and Archaeologist.


Medieval Food | Great Books

1. “The Medieval Cookbook” by Maggie Black and Elizaebth Dowbekin
This book offers a comprehensive collection of medieval recipes gathered from various sources, including manuscripts, cookbooks, and historical texts. It provides a fascinating insight into the culinary practices of the Middle Ages, accompanied by modern adaptations for contemporary cooks.

2. “Pleyn Delit: Medieval Cookery for Modern Cooks” by Constance B. Hieatt, Brenda Hosington, and Sharon Butler
“Pleyn Delit” presents a delightful selection of medieval recipes, translated into modern English and adapted for modern kitchens. The book includes a wide range of dishes from soups and stews to desserts, making it a fantastic resource for both history enthusiasts and food lovers.

3. “The Forme of Cury: A Roll of Ancient English Cookery” by Samuel Pegge (Editor)
This historical gem is a reprint of an original medieval cookbook dating back to the 14th century. “The Forme of Cury” contains a wealth of traditional recipes, providing a glimpse into the tastes and cooking techniques of medieval England.

4. “The Medieval Kitchen: Recipes from France and Italy” by Odile Redon, Fran├žoise Sabban, and Silvano Serventi
Focusing on medieval recipes from France and Italy, this book transports readers to the culinary landscapes of these regions during the Middle Ages. With detailed historical context and a variety of authentic recipes, this book brings medieval cuisine to life.

5. “Take a Thousand Eggs or More: A Collection of 15th Century Recipes” by Cindy Renfrow
Delve into the world of 15th-century cooking with this collection of recipes sourced from medieval manuscripts. The book includes recipes for various dishes, from meat and fish to pastries and desserts, making it an excellent resource for those eager to recreate historical recipes in modern kitchens.