Renaissance Food

Breads were made mainly in the rich people's houses because only the rich had bread ovens. The poor could buy their bread from the baker. The baker made white, cheat, and a bread that is made from meslin flour (a flour made of half rye and and half wheat. Bread was even used as plates. When it was used this way it sat around for four days and then was cut into thick slices. It was called Trencher bread. The rich were pretty much the only people that used Trencher bread. Another kind of bread is Manchet Bread. It is a very fine white bread make from wheat flour. Raveled Bread is a bread made from whole wheat flour. Carter's Bread is Raveled Bread with some of the bran taken out. It is a brown bread that laborers usualy ate. They also ate fruits and vegetables (a lot of what we eat today), and meat from domestic and wild animals. They made cheeses from their domesticated animal's milk. Some of the wild animals were deer, boar, rabbit, bager, hedgehog, and several diferent birds. They ate many different kinds of fish, eels, oysters, cockles, and other seafoods. That is mostly what people ate during the Renaissance.

My Snazzy List of Links

Food of the Renaissance: Visit a Renaissance Town.
Middle Ages and Renaissance Food: A full page of great links to use.
Life in Elizabeth England (Food): Learn what people ate and drank during the Renaissance.