Early modern European cuisine

Early modern European cuisine was the way people in Europe cooked and ate their food a long time ago, like back when some very important people like Shakespeare were alive. People cooked their food on fireplaces or ovens using wood, charcoal or coal.

In those times people mainly grew their own food or bought it from local farmers. They used to eat a lot of bread, vegetables and fruits but meat was not always easy to come by as not everyone could afford it. Venison (deer meat) from hunting was very popular among the elites. Fish and sea-food were widely consumed in coastal regions.

They used a lot of spices in their food, which made it taste good and also helped preserve it for longer. But, not everyone could afford these spices and only wealthy people had access to them. They also used sugar and honey to sweeten their dishes.

Drinks like beer, wine and brandy were also very popular among the elites. But, they could not drink too much water as it was not always safe to drink.

The way people ate their food was quite different from today. They didn’t use forks, knives and spoons as we do now. They ate using their hands or a knife, and sometimes a spoon, to scoop up food. They also ate on communal plates from which everyone could reach and share.

In terms of meals, breakfast was not as important as it is today, while lunch and dinner were the main meals of the day. The wealthy often had big, fancy banquets with many courses and entertainment.

Overall, early modern European cuisine was quite different from what we eat now. They used different ingredients, cooking methods, and ate differently than we do today.