Medieval cuisine

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In the city of Nuremberg issued restrictions on the selling of aquavit on Sundays and official holidays. During particularly severe fast days, the number of daily meals was also reduced to one. The processing of food in the stomach was seen as a continuation of the preparation initiated by the cook. In the early 15th century, the English monk John Lydgate articulated the beliefs of many of his contemporaries by proclaiming that "Hoot ffir [fire] and smoke makith many an angry cook. The drastic reduction in many populated areas resulted in a labor shortage, meaning that wages dramatically increased. Wine was believed to act as a kind of vaporizer and conduit of other foodstuffs to every part of the body, and the addition of fragrant and exotic spices would make it even more wholesome. Butter and lard , especially after the terrible mortality during the Black Death made them less scarce, were used in considerable quantities in the northern and northwestern regions, especially in the Low Countries.


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