Medieval purchasers consumed meat much fresher than what the average city-dweller in the developed world of today has at hand.However, refrigeration was not available, and some hot spices have been shown to serve as an anti-bacterial agent.Far from the idea of simply grilling meat, medieval food required chopping, molding, simmering and various steps including sauces or aspic.
Medieval purchasers consumed meat much fresher than what the average city-dweller in the developed world of today has at hand.However, refrigeration was not available, and some hot spices have been shown to serve as an anti-bacterial agent.Far from the idea of simply grilling meat, medieval food required chopping, molding, simmering and various steps including sauces or aspic.Tags: Sarah Chaker DissertationBusiness Insurance PlansCustom Essay PaperWholesale Distributor Business PlanBusiness Plans For BarsProper Heading For An Essay
Desire for spices helped fuel European colonial empires to create political, military and commercial networks under a single power.
Historians know a fair amount about the supply of spices in Europe during the medieval period - the origins, methods of transportation, the prices - but less about demand.
As spices once created a global economic network in the Middle Ages, other commodities have followed a similar path.
And like spice, many of these products have also faded in popularity.
In the Middle Ages, spices were valued commodities, but not, as most people assume, for their ability to preserve meat.
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Rather, it was because medieval cuisine placed a premium on a variety of flavors.Salting, smoking or drying meat were other means of preservation.Most spices used in cooking began as medical ingredients, and throughout the Middle Ages spices were used as both medicines and condiments.The quest for spice was one of the earliest drivers of globalization.Long before the voyages of European explorers, spices were globally traded products.Merchant guilds that supplied spices were variously known as "spicers," "apothecaries," or "pepperers." Inventories and account books of pharmacies show that such culinary stalwarts as pepper, cinnamon and ginger were sold in many varieties and in different medical prescriptions. In the Libre del Coch of Master Robert, written for the king of Naples, are about 200 recipes, 154 of which call for sugar, 125 require cinnamon, 76 ginger, and 54 saffron.Spices ordered for the wedding of George "the Rich," Duke of Bavaria, and Jadwiga of Poland in 1475 included 386 pounds of pepper, 286 pounds of ginger, 257 pounds of saffron, 205 pounds of cinnamon, pounds of cloves, and 85 pounds of nutmeg.However, other products also inspired exploration, war, conquest and ultimately the emergence of a closely integrated world trading system.One such product awaits in small bottles and packages on the shelves of supermarkets and corner markets: spices.Above all, medieval recipes involve the combination of medical and culinary lore in order to balance food's humeral properties and prevent disease.Most spices were hot and dry and so appropriate in sauces to counteract the moist and wet properties supposedly possessed by most meat and fish.