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Food and Cooking
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The richer you were, the more variety of food you had, but it was very dependent on what foods were in season. There were no fridges so food was salted or smoked to preserve it, and often spices were added to hide the taste of rotten food. Meat, fish, bread and cheese were popular, vegetables and fruit were not as favoured as it was thought they were not good for you. Ale and cider were common drinks, even for the children, as the water was dirty.
The cooking was done in the fireplace, using a pot hanging over the fire, and the wealthy may have used a spit to turn and roast the meat. Ovens were built into the fireplaces to bake the bread and pies.
Most households had two meals a day, one at about 11am - Noon, the other about 6-7pm. The table would be laid with all the food, and people would help themselves to a little of everything. Rich people used metal plates of silver or pewter. Most people had wooden trenchers, while the poor ate their meals off a plate of dried bread.
