Medieval cuisine

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Being invited to a lord's chambers was a great privilege and could be used as a way to reward friends and allies and to awe subordinates. After that came the "heavy" meats, such as pork and beef , as well as vegetables and nuts, including pears and chestnuts, both considered difficult to digest. The digestive system of a lord was held to be more discriminating than that of his rustic subordinates and demanded finer foods. Easily digestible foods would be consumed first, followed by gradually heavier dishes. Towards the end of the Late Middle Ages, the consumption of spirits became so ingrained even among the general population that restrictions on sales and production began to appear in the late 15th century. It also left vast areas of farmland untended, making them available for pasture and putting more meat on the market. Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most.


They found no difference in appetite between groups (8). Overall, I looked at 4 more studies. Two of them showed weight loss of a few pounds over a period of 8 weeks (9, 10), but the other two showed no effect (11, 12).