What Did People Eat During The Black Plague?

Summary

The video explores the peculiar food culture of medieval Europe during the Black Plague, revealing surprising dietary practices and beliefs. Vinegar was viewed as a medicinal cure-all, while fresh milk was often avoided, leading to the consumption of sour milk and almond milk among the wealthy. Fresh fruits and vegetables were shunned, yet meat remained a staple. Alcohol, particularly ale and wine, was favored over water. Notably, the popularity of lemonade may have inadvertently contributed to reducing plague outbreaks. This engaging exploration highlights the complex interplay between health beliefs and culinary practices in historical contexts.

Takeaways

• 🧴 Vinegar was believed to prevent plague symptoms and was widely used as a medicine and disinfectant in medieval Europe.
• 🥛 Fresh milk was rarely consumed; instead, people drank sour milk or almond milk, which was expensive and reserved for the wealthy.
• 🍏 Fresh fruits were largely avoided during plague outbreaks due to fears of disease, leading to the consumption of preserved or cooked fruits instead.
• 🥦 Vegetables were often cooked to avoid disease, but certain types like carrots and cabbage were associated with poverty.
• 🍖 Meat was a staple across social classes, with peasants consuming beef and mutton while the aristocracy enjoyed more exotic options.
• 🌿 Herbs played a vital role in medieval diets, believed to treat various ailments despite a lack of scientific support for these claims.
• 🍷 Wine and ale were commonly consumed instead of water, with specific guidelines for choosing healthier varieties.
• 🍬 Sugar was a luxury item among the upper class, contributing to dental issues and used for cooking and preserving food.
• 🥣 Gruel and porridge were essential staples for the economically disadvantaged, serving as a nutrient delivery system.
• 🍋 The popularity of lemonade in the 1600s may have helped prevent the spread of the plague in Paris due to its flea-repelling properties.

Q & A

What food was commonly believed to prevent the symptoms of the plague?

Vinegar was widely regarded as a panacea for preventing plague symptoms. Doctors recommended it as a medicine and added it to various foods and drinks.

Why didn't medieval Europeans drink fresh milk?

Fresh milk spoiled too quickly, so instead, they often consumed sour milk, buttermilk, or whey mixed with water, reserving fresh milk for the sick.

What type of fruit was discouraged during plague outbreaks?

Fresh fruits were discouraged as they were thought to carry disease, leading to authorities even forbidding their sale at times.

What types of vegetables were medieval Europeans wary of?

They feared uncooked vegetables, believing they caused diseases, and only consumed cooked vegetables, which was seen as a wise choice for public health.

How did socioeconomic status influence access to meats during the plague?

Meat availability varied significantly by social class, with peasants primarily consuming beef and mutton, while the aristocracy enjoyed a wider variety, including exotic meats.

What role did spices play in medieval cuisine?

Many spices were considered luxurious and were expensive due to the Arab monopoly on spice trade. They were used in small quantities by wealthier individuals.

What was the purpose of the Regimen sanitatis Salernitanum?

This dietary regimen emphasized the importance of drinking wine and ale to maintain a healthy lifestyle, alongside guidance on choosing the best wines and brews.

What staple foods did peasants primarily consume?

Peasants typically consumed a diet consisting of grains in various forms, including bread, thick porridge, and beer, often totaling about 3 pounds of grain each day.

How did the plague influence food culture in the 1600s?

During the 1600s, the popularity of lemonade may have helped prevent the spread of the plague in Paris, as chemicals in lemon peels could eliminate fleas, the primary carriers of the disease.

What medicinal value did sugar have during the late Medieval period?

Sugar was considered a valuable commodity and was used in cooking and preserving foods, as well as being prescribed as a medicine, despite lacking substantial medical backing.