The Medieval Age

5th Century CE to 1485

The Medieval period in England comes to an end in 1485 with the ascent of Henry VII to the throne and the start of the Tudor dynasty.

Major developments include the economic predominance of agriculture, exploitation of the peasantry, slow inter-regional communication, the importance of personal relationships in power structures, and the weakness of state administration. The period is sometimes subdivided into the Early, High, and Late Middle Ages, and the early medieval period is alternatively referred to as the Dark Ages.

In England, After several centuries of Germanic immigration, new identities and cultures began to emerge, developing into kingdoms that competed for power. A rich artistic culture flourished under the Anglo-Saxons, producing epic poems such as Beowulf and sophisticated metalwork. The Anglo-Saxons converted to Christianity in the 7th century, and a network of monasteries and convents were built across England. In the 8th and 9th centuries, England faced fierce Viking attacks, and the fighting lasted for many decades. Eventually, Wessex was established as the most powerful kingdom and promoted the growth of an English identity. Despite repeated crises of succession and a Danish seizure of power at the start of the 11th century, it can also be argued that by the 1060s England was a powerful, centralised state with a strong military and successful economy.

The Norman invasion of England in 1066 led to the defeat and replacement of the Anglo-Saxon elite with Norman and French nobles and their supporters. William the Conqueror and his successors took over the existing state system, repressing local revolts and controlling the population through a network of castles. The new rulers introduced a feudal approach to governing England, eradicating the practice of slavery, but creating a much wider body of unfree labourers called serfs. The position of women in society changed as laws regarding land and lordship shifted. England's population more than doubled during the 12th and 13th centuries, fuelling an expansion of the towns, cities, and trade, helped by warmer temperatures across Northern Europe. A new wave of monasteries and friaries was established while ecclesiastical reforms led to tensions between successive kings and archbishops. Despite developments in England's governance and legal system, infighting between the Anglo-Norman elite resulted in multiple civil wars and the loss of Normandy.

The 14th century in England saw the Great Famine and the Black Death, catastrophic events that killed around half of England's population, throwing the economy into chaos, and undermining the old political order. Social unrest followed, resulting in the Peasants' Revolt of 1381, while the changes in the economy resulted in the emergence of a new class of gentry, and the nobility began to exercise power through a system termed bastard feudalism. Nearly 1,500 villages were deserted by their inhabitants and many men and women sought new opportunities in the towns and cities. New technologies were introduced, and England produced some of the great medieval philosophers and natural scientists. English kings in the 14th and 15th centuries laid claim to the French throne, resulting in the Hundred Years' War. At times England enjoyed huge military success, with the economy buoyed by profits from the international wool and cloth trade, but by 1450 the country was in crisis, facing military failure in France and an ongoing recession. More social unrest broke out, followed by the Wars of the Roses, fought between rival factions of the English nobility. Henry VII's victory in 1485 conventionally marks the end of the Middle Ages in England and the start of the Early Modern period.

In terms of cookery manuscripts and writing, levels of literacy were low, and generally confined to monasteries. Compilations of recipes essentially stopped after the late Roman period and did not start again until the 14th century (there are a few manuscript fragments from the 13th century, but they can be counted on the fingers of one hand). In terms of full cookery books we have the Forme of Cury in English from 1390 and Le Ménagier de Paris (The Goodman of Paris) in French from 1393. It should be noted that in England, the Norman invasion of 1066 changed the language and landscape of cookery from Anglo-Saxon to Norman French and French became the language of the court and the courts. The Forme of Cury was compiled during the time of the Plantagenets and represents the time where the French possessions of the English crown were lost and English began to ascend to dominance as the language of the land. As a result, the Forme of Cury is important not just for its collection of recipes, but also as an early English manuscript..

Medieval Cuisine

Cereals remained the most important staple during the Early Middle Ages as rice was introduced to Europe late. Barley, oats, and rye were eaten by the poor while wheat was generally more expensive. These were consumed as bread, porridge, gruel, and pasta by people of all classes. Cheese, fruits, and vegetables were important supplements for the lower orders while meat was more expensive and generally more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility's tables. The most prevalent butcher's meats were pork, chicken, and other poultry. Beef, which required greater investment in land, was less common. A wide variety of freshwater and saltwater fish was also eaten, with cod and herring being mainstays among the northern populations.

Slow and inefficient transportation made long-distance trade of many foods very expensive (perishability made other foods untransportable). Because of this, the nobility's food was more prone to foreign influence than the cuisine of the poor; it was dependent on exotic spices and expensive imports. As each level of society attempted to imitate the one above it, innovations from international trade and foreign wars from the 12th century onward gradually disseminated through the upper middle class of medieval cities.

A type of refined cooking that developed in the Late Middle Ages set the standard among the nobility all over Europe. Common seasonings in the highly spiced sweet-sour repertory typical of upper-class medieval food included verjuice, wine, and vinegar in combination with spices such as black pepper, saffron, and ginger. These, along with the widespread use of honey or sugar, gave many dishes a sweet-sour flavour. Almonds were very popular as a thickener in soups, stews, and sauces, particularly as almond milk.

The Catholic and Orthodox Churches, and their calendars, had great influence on eating habits; consumption of meat was forbidden for a full third of the year for most Christians[broken anchor]. All animal products, including eggs and dairy products (during the strictest fasting periods also fish), were generally prohibited during Lent and fast. Additionally, it was customary for all citizens to fast before taking the Eucharist. These fasts were occasionally for a full day and required total abstinence.

Medical science of the Middle Ages had a considerable influence on what was considered healthy and nutritious among the upper classes. Medieval scholars considered human digestion to be a process similar to cooking. The processing of food in the stomach was seen as a continuation of the preparation initiated by the cook. Before a meal, the stomach would preferably be 'opened' with an apéritif (from Latin aperire, 'to open') that was preferably of a hot and dry nature: confections made from honey- or sugar-coated spices like ginger, caraway, and seeds of anise, fennel, or cumin, wine and sweetened fortified milk drinks. 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. A meal would ideally begin with easily digestible fruit, such as apples. It would then be followed by vegetables such as cabbage, lettuce, purslane, herbs, moist fruits, and light meats, such as chicken or goat kid, with pottages and broths. After that came the 'heavy' meat, such as pork and beef, as well as vegetables and nuts, including pears and chestnuts, both considered difficult to digest. It was popular, and recommended by medical expertise, to finish the meal with aged cheese and various digestives. This was a view that persisted well into the Tudor period.

In Europe, there were typically two meals a day: dinner at mid-day and a lighter supper in the evening. The two-meal system remained consistent throughout the late Middle Ages. Smaller intermediate meals were common, but became a matter of social status, as those who did not have to perform manual labor could go without them. Moralists frowned on breaking the overnight fast too early, and members of the church and cultivated gentry avoided it. For practical reasons, breakfast was still eaten by working men, and was tolerated for young children, women, the elderly and the sick.

Food was mostly served on plates or in stew pots, and diners would take their share from the dishes and place it on trenchers of stale bread, wood or pewter with the help of spoons or bare hands. In lower-class households it was common to eat food straight off the table. Knives were used at the table, but most people were expected to bring their own, and only highly favoured guests would be given a personal knife. A knife was usually shared with at least one other dinner guest, unless one was of very high rank or well acquainted with the host. Forks for eating were not in widespread usage in Europe until the early modern period, and early on were limited to Italy. Even there it was not until the 14th century that the fork became common among Italians of all social classes.

Fruit was readily combined with meat, fish and eggs. The recipe for Tart de brymlent, a fish pie from The Forme of Cury, includes a mix of figs, raisins, apples, and pears with fish (salmon, cod, or haddock) and pitted damson plums under the top crust. The completely edible shortcrust pie did not appear in recipes until the 15th century. Before that the pastry was primarily used as a cooking container in a technique known as huff paste. Extant recipe collections show that gastronomy in the Late Middle Ages developed significantly. New techniques, like the shortcrust pie and the clarification of jelly with egg whites began to appear in recipes in the late 14th century and recipes began to include detailed instructions instead of being mere memory aids to an already skilled cook.