Before the introduction of the potato, those in Ireland, England and continental Europe lived mostly off grain, which grew inconsistently in regions with a wet, cold climate or rocky soil. Potatoes grew in some conditions where grain could not, and the effect on the population was overwhelming.
Grains. Most Viking meals included basic flatbread made from a variety of different crops that they grew. The Northern climate was excellent for growing barley, rye and oats so these grains were a staple in the Norse diet.
Until the arrival of the potato in the 16th century, grains such as oats, wheat and barley, cooked either as porridge or bread, formed the staple of the Irish diet.
While the potato was becoming a part of European cooking ever since the Spaniards brought them to the continent in the mid-1500s, the French were not so hot on the potato. They refused to accept the vegetable, referring to it as “hog feed” and believing that these tubers caused leprosy.
Dishes included game, roasted or served in pies, lamb, venison and swan. For banquets, more unusual items, such as conger eel and porpoise could be on the menu. Sweet dishes were often served along with savoury. Only the King was given a fork, with which he ate sweet preserves.
The findings demonstrated that stews (or pottages) of meat (beef and mutton) and vegetables such as cabbage and leek, were the mainstay of the medieval peasant diet. The research also showed that dairy products, likely the 'green cheeses' known to be eaten by the peasantry, also played an important role in their diet.
The Romans brought a variety of exotic foods to Britain, including game (rabbits, pheasants, brown hare), vegetables (cabbage, leeks, onions, turnips), fruit (grapes) and nuts (walnuts). They also introduced herbs and flavourings such as garlic, pepper, basil and thyme.
However, French people did not trust the new food, which was used mainly for feeding pigs, and in 1748 growing potatoes was banned by parliament as they were thought to spread disease, especially leprosy.
In 1748 France had actually forbidden the cultivation of the potato (on the grounds that it was thought to cause leprosy among other things), and this law remained on the books in Parmentier's time, until 1772.
Parmentier—and the potato—was an unlikely winner. More than 150 years after its introduction in Europe, the tuber had not found much favour. Clergymen banned their parishioners from planting the potato, saying it was unfit for human consumption because it was not mentioned in the Bible.
Cereals remained the most important staple during the Early Middle Ages as rice was introduced late, and the potato was only introduced in 16th century, and much later for the wider population. Barley, oats, and rye were eaten by the poor while wheat was generally more expensive.
In the 9th century the most common ingredients were turnip (репа), cabbage (капуста), radish (редька), peas (горох), cucumbers (огурцы). They were eaten raw, baked, steamed, salted, marinated. Potatoes did not appear until the 18th century, and tomatoes until the 19th century.
Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.
Before potatoes were introduced in Europe hutspot was made from parsnips, carrots, and onions.
Food for the wealthy
Aristocratic estates provided the wealthy with freshly killed meat and river fish, as well as fresh fruit and vegetables. Cooked dishes were heavily flavoured with valuable spices such as caraway, nutmeg, cardamom, ginger and pepper.
Viking farmers cultivated cabbages, beans, peas and endive, and wild apples and berries were also available to Middle Age diners. A wide range of herbs and seasonings helped flavor Viking food, with spices like coriander, cumin, mustard and wild horseradish making an appearance at the table.
The origin of the potato is the high Andes in South America, and it was introduced to European countries in the early 16th century. It was brought to Japan from Jagatara (Java) in 1601 by Dutch ships, and came to be called “jaga-imo (potato)”.
The Irish often used the good land to grow things like wheat and corn that they would sell to pay their rent. This left the farmers with a small piece of land to grow their own food. Potatoes took up very little space and were very nutritious. One acre of potatoes could feed a family of four for a year.
Antoine Augustin Parmentier 1737-1813
Imprisoned by the Prussians, he was forced to remain in prison eating nothing but a mash made from a tuber called a “potato”, leading him to discover the food's nutritional qualities.
Potatoes were aboard the ship of explorer James Cook when he claimed eastern Australia for Britain in 1770, and their cultivation began along with colonization 18 years later. Today, various varieties are grown across the continent, from the temperate southern state of Tasmania to tropical North Queensland.
Under the Marketing of Potatoes Act 1946, it was illegal for anyone to sell, purchase, take delivery of and deliver more than 50kg of everybody's favourite tuber.
It wasn't until the early 20th century that improvements in crop breeding yielded potato varieties that proved resistant to HERB-1 that the deadly infection was stopped in its tracks.
Iron Age people ate crops like wheat, barley, peas, flax, beans. They also ate meat like cattle, sheep and pigs.
The native fruits of the British isles, and which, till the thirteenth or fourteenth century, must have been the only sorts known to the common people, are the following: -small purple plums, sloes, wild currants, brambles, raspberries, wood strawberries, cranberries, blackberries, red-berries, heather-berries, elder- ...