Food In The Times of the Tudors
Food during the Tudor period is renowned for its creativity, unhealthiness and its rather large portions. It was a starting point of multiculturalism, food wise, with hundreds of different ingredients being introduced to the wealthy people of this era. During this time people relied on fresh food due to refrigeration not being invented yet. People of the Tudor era only ate fruit and vegetables when in season and did not rely on water for refreshment. The people would drink ale, mead, wine, cider and perry due to the water being too polluted to drink.
There was also a very obvious separation between classes during this time and this was evident in the meals that they had. The rich would have and host glorious feasts which sometimes included over 5 courses of hearty meats, sugar, pastries and as little vegetables as possible.
The meals of the poorer individuals of the community would mainly consist of a herb flavoured soup that was a mixture of peas, milk , egg yolk, bread crumbs, parsley, saffron and ginger. This soup went by the name of 'pottage'. The poor also had access to meat but not of the extravagant kind of the rich. They would have to either catch it themselves or buy meat such as beef or pork from local butchers when they had the money to do so.
Although these social classes are completely different, a food that was never absent from any meal was bread. Though the quality of the bread matched your level of wealth, it was always eaten during every meal whether it was a side dish or being used as a plate.