Medieval cuisine

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Another method was to seal the food by cooking it in sugar or honey or fat, in which it was then stored. Most of these methods had the advantage of shorter preparation times and of introducing new flavors. The dense urban population could support a wide variety of food establishments that catered to various social groups. To sneak off to enjoy private company was considered a haughty and inefficient egotism in a world where people depended very much on each other. Farther north, apples , pears , plums , and strawberries were more common. As the stomach had been opened, it should then be "closed" at the end of the meal with the help of a digestive, most commonly a dragée , which during the Middle Ages consisted of lumps of spiced sugar, or hypocras , a wine flavoured with fragrant spices, along with aged cheese. Kippers made from herring caught in the North Sea could be found in markets as far away as Constantinople.


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