Renaissance Cookery

Medieval and Renaissance cooking was not, as is so easily assumed today, a dubious practice that produced inedible dishes filled with strange spices and dangerous ingredients. Cooks of the time used many of the same type of foodstuffs that are in use today, in addition to forms of food preparation that would be familiar to any of us.

The dishes and recipes they prepared were neither inedible nor dangerous, but extremely delicious and tasty products that employed the finest meats, grains, fruits, and vegetables their society was capable of developing. Then as now, mankind knew what tasted good, and the sauces, stews, pies, roasts, and soups that satisfied the 14th century family are just as wholesome and enjoyable today.

Indeed the hardest part of creating Renaissance food is often understanding the recipes. The measurements, if any, are unfamiliar as is the spelling and at times the terms used. Look at this recipe, what do you think it is for?

fayre

clean; nice; fairly good; fairly large; moderate-sized; pretty; fresh.

paynemayn bredebread of the manor, lordly bread, the finest white bread.

stere stir.

boylenge boiling.

sklyse type of spoon.

vessell vessel.

saundres sandalwood spice.

tempere mix; season.

boyste A boxlike container.

strawestrew; sprinkle; scatter.

clowes cloves.

Many foods of our time have been discovered, developed or introduced since the Renaissance. Indeed, the Renaissance did bring many new foodstuffs to Europe, but it took considerable time for many of these things to become generally accepted and known. Here is a list of some of the foods which did not come into use until late or after the Renaissance.

Allspice, Artichokes, Broccoli, Chili Peppers, Chocolate, Cocoa, Coffee, Cranberries, Green Beans, Green Peppers, Lettuce, Indian Corn, Kiwi fruit, Margarine, Peanuts, Pineapple, Potatoes, Red Peppers, Yellow Peppers, Shortening, Tea, Turkey, Tomatoes, Vanilla Bean.

Here is an example of a Renaissance wedding feast, as you can see the flavors are varied. You will notice that there is a lot of meat served, meat was not necessarily on your everyday diet, but was served on special occasions. It is likely that little meat was eaten on a daily basis, and that occasions such as these were used to display the largesse of the host. A good thing too as this food is observably heavy in fats, proteins and stuff guaranteed to make your capillaries scream for mercy.

It has been established that the Renaissance had fine fresh food, but the way it was prepared is what made it special. Using an array of spices, Renaissance dishes included stews, roasts, soups, sauces, and pies. Most recipes were complicated in their communication of measurements of ingredients, but this made for delicious meals.

The Renaissance was known for its grand feasts held at weddings and government parties. They served an abundance of food spread out over three or more courses. Just as one would begin to feel fool after the first course, another would arrive

Lets not forget the dessert.

Renaissance desserts included the best tarts, sulfates, and cheeses. One might be puzzled by a cheese dessert, but different varieties of cheese offer strong, subtle, and crisp flavors. Mixed with the right fruits or nuts, they make the perfect dessert to refresh ones palate after a long meal (Culinary Practices of the Renaissance).

Renaissance food was rich and natural. Though it may have been high in fat and sugar, it was much better than the processed foods one eats today.

Studying about how food was cooked during the Renaissance makes one think about today’s over priced and mass produced food market.