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Food in time - Ancient Medieval and Renaissance cooking, in the Southern Hemisphere. [entries|archive|friends|userinfo]
Ancient Medieval and Renaissance cooking

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Food in time [Sep. 4th, 2007|11:22 pm]
Ancient Medieval and Renaissance cooking


Just  out of curiosity, can trends in cooking be sen within a single age (eg, Victorian) within a single area? How much varience would you expect over any period? These days we eat a lot more fast food than the generation before us, are the changes in apetite and quisine as different in other ages and times? What variables are there to look at in food and to what degree do they change during each period?

[User Picture]From: angharad_gam
2009-02-28 11:57 am (UTC)

Trends in period

Yes, I would say there are trends, but you have to be careful about making conclusions about them. When you only have a few, sporadic sources to represent a long period of time making extrapolations between them may be a bit spurious (especially if one is not particularly representative of time or place for some reason). Can I be any more vague? :)

I don't think mediaeval cooking changes much between the 14th and 15th centuries, but there are some reasonably important differences that develop over the 16th century. Part of this is changes in tastes, part is developments in cooking (the invention of things that we would recognise as biscuits or cakes, for instance, comes towards the end of the 16th century), and part is the availability of new foods.
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