The Place of the Grain, Fish and Milk in the Medieval European Cuisine

The basic parameters that make up the identity of human beings are the foods consumed. From this point of view, it is a critical period in the creation of the culinary culture of Europe. Because in the medieval period, which began with the post-Roman period, the European society, although having experienced many internal conflicts and dissociations, also went on to create a culture of basic needs such as eating and drinking habits. The kitchens, which made a great contribution to European culture, showed a significant development throughout the Middle Ages especially with the arrival of Christianity, wars, invasions, droughts, diseases and internal and external influences. In this decade-long process known as the era of wars and epidemics, European cuisines began to take shape around some basic foodstuffs. From this point of view, the aim of our research is to determine the place of cereal, milk and fish in this transformation and transformation process which is among the most important nutrient sources in Europe to gain culinary culture with medieval age. Although the types of people and their preparation vary according to their possibilities, cereals, fish, milk and dairy products are at the center of the daily feeding habits throughout the Middle Ages. Although the access of these three nutrients to the rich and poor groups has varied, they have become indispensable consumption materials of the European kitchens from the medieval to the present day. For all these reasons, the research focused on studying the common contribution of cereals, fish and milk to European cuisine throughout the Middle Ages.


Medieval, European cuisine, grain, fish, milk.

Author : Tolgahan KARAİMAMOĞLU
Number of pages: 607-625
Full text:
Turkish Studies - Historical Analysis
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