Editing Food and drink (section)

==General Medieval Considerations==
'''Seasonal Availability:''' Fresh fruits and vegetables would be highly seasonal. Preservation methods like salting, drying, smoking, and pickling were crucial for year-round food.

'''Lack of Sugar:''' Honey was the primary sweetener. Sugar was a rare and expensive import.

'''Fasting Days:''' Religious observance would dictate numerous fast days throughout the year, during which meat, eggs, and dairy might be forbidden. Fish would be eaten on these days.

'''Food Preparation:''' Most cooking would involve open fires, spits, and large cauldrons for stews and pottages.

'''Waste Not, Want Not:''' Every part of an animal would be used, from blood (for puddings) to bones (for broths).


[[Category:Fiction reference]]