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B Y: E R I N S H E A H A N

PRESERVING FOOD
In the Medieval Times
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Welcome to the Dark Ages

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During the dark ages a siege, military blockade of a city or a fortress, was a very large concern.The castles food s u p p l y re l i e d g re a t l y o n o u t s i d e resources. Examples of the resources were farms, rivers for fishing, and woods for hunting. To weaken the castle they cut off their supplies, it was a very common that the invaders would poison the rivers. This was very deadly for everybody who came in contact with this river. SInce there was a lack of food during this time, many tried to hunt birds and mice. When the invaders used all of their water supply, many were forced to drink urine and horses blood. During this battle, the invaders would send forth a spy who carried a very deadly venom. The spy’s purpose was to poison the food, if they were successful then the battle would end.

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S F E U G I A T MeA EtCpE NvAn a r l i u r ri

Preserving food was the key to survival. The purpose of treating these foods was to slow the spoilage, so they can be eaten in times of need. Meth o d s o f p r es e rv i n g f o o d
uring the Middle Ages, there was not a great extent of knowledge on the topic of preserving food. Although this is true, they had very effective methods of preserving their food

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Many castles of this time used salt to preserve food. This was the most common method for preserving meat and fish, since it could make it last much longer. Although it was very effective on meat and fish it was not very effective on vegetables and fruits and they would spoil very fast. There are two methods of preservation when using salt. The first is called ‘dry-salting.‘ This is when the meat or

fish were buried in salt. Another method was Brine-curing, this is when the meat is soaked in salt water. When using salt, the food always contained a salty taste, to mask this spices and sauces were introduced to the food. Also, before the meat was added to a dish it was rinsed in several liquids in hope to rinse away the salt. There were also several other methods of preserving food, such as pickling, drying, gelatin, and smoking.

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