Medieval cuisine

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Cooking times and temperatures were seldom specified since accurate portable clocks were not available and since all cooking was done with fire. Especially important was the fishing and trade in herring and cod in the Atlantic and the Baltic Sea. The importance of vegetables to the common people is illustrated by accounts from 16th-century Germany stating that many peasants ate sauerkraut from three to four times a day. Many of these plants grew throughout all of Europe or were cultivated in gardens, and were a cheaper alternative to exotic spices. According to Galen 's dietetics it was considered hot and dry but these qualities were moderated when wine was watered down.


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