The value systems and attitudes towards, bread, cheese, meat and fish, meant that food provided a strong sense of identity for the medieval consumer. Spices from far away countries, and traders of these valuable commodities heavily influenced dishes at the times. We examine the aspirations of squires, the indulgence of monks, recipes that acted as the time’s pharmaceutical prescriptions and learn about the bodily, as well as the palatal pleasures of Medieval citizens.
The Middle Ages are often widely regarded as times of squalor, where inequality amongst common people reigned. However, medicine, architecture, masonry and algebra were all spawned then, and recipes recorded in the form of cook books were developed and handed down to our ancestors.
This documentary was produced by VM and directed by PHILIPPE ALLANTE, MICHELLE BARRIERE. It was first released in 2006.
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