Combat Cuisine: Peasant Diet and Cost in the Middle Ages

During the Middle Ages, the dietary habits of the peasants were starkly different from the nobility. The nobility enjoyed a diet rich in meat, fish, vegetables, fruits, and bread, supplemented by spices and luxury foods. In contrast, the peasantry's diet consisted primarily of bread, porridge, and vegetables with meat being a rare luxury. The cost of food varied significantly based on the type and location, with meat being the most expensive and rural areas offering cheaper food options. This article explores the diet and costs of food for peasants during the Middle Ages, drawing references to contemporary practices that continue to influence cuisine today.

The Diet of Peasants

The food intake of peasants in the Middle Ages was largely dictated by what they could grow or produce themselves. They relied heavily on their own harvests, which might be processed into bread or used in hearty soups known as pottage. Pottage was a thick and nutritious soup made with various ingredients, a key part of peasant diets. The peasantry had to rely on the serfdom system to grind their grain, often at the manor mill, which they resented since it required payment. This added to the high cost of grain products.

Vegetable and Grain Agriculture

Peasants cultivated a variety of vegetables such as peas, beans, leeks, onions, and garlic. Fruit trees and bushes were often a part of their landscape, with wild fruits and nuts accumulated for consumption. Herbs were also grown, serving both culinary and medicinal purposes. Livestock, including sheep, goats, cows, and chickens, provided dairy products and eggs, while pigs were fattened up in the summer and slaughtered in the autumn for a supply of pork products like bacon and ham. Coastal regions enjoyed fish from rivers and streams, with salmon being a common choice and eels, often abundant in medieval times, being highly popular.

Work and Sponsorship

Peasants who did not own land often worked for better-off peasants or nobles. They received food as part of their wages, with meals often being a combination of prepared items and raw materials for the working class. The quality and quantity of food varied based on one's social standing, with more affluent peasants enjoying treats like cheese and ham. In remote areas, cooking bread at home or using local bakeries was more common, while in cities, food prices were higher.

Food Costs and Rural Life

The cost of food during the Middle Ages was a critical factor in peasants' lives. Bread was the staple item, with a single loaf costing approximately between 1 and 4 dollars when adjusted for inflation. This affordability made bread the main purchased food item for those without access to home-baking. In rural areas, food was generally cheaper than in urban centers.

Regional Examples

In Germany during the Middle Ages, peasants had a routine that was quite similar to other regions. For breakfast, they might enjoy oatmeal and bread with cheese and ham if they were slightly more affluent. Butter or lard would be spread on the bread, accompanied by eggs and a warm cup of milk. Germans typically had their largest meal for lunch, which served as their dinner in the evening. This meal consisted of sausage, sour cabbage, various vegetables like turnips, cabbage, carrots, or beets, and bread with butter or lard. A home-brewed beer would accompany these meals. Supper would be a lighter meal, consisting of a sandwich and accompanied by beer or grain coffee. In between meals, they might snack on apples, pears, berries, or fruit preserves. On Fridays, instead of sausage or ham, fish was consumed.

Conclusion

The Middle Ages saw a stark contrast in diets between peasants and the nobility, with the latter enjoying richer and more varied meals. Despite the scarcity of money, peasants relied heavily on their own produce to survive, with bread being the primary staple. Understanding the peasant diet helps us appreciate the resilience and resourcefulness of medieval people in managing their lives under challenging conditions.