Chapter 1
What was on the medieval menu
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Chapter 2
Faith, relics, and everyday worship
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Chapter 3
The gritty reality of medieval warfare
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Chapter 4
Magic, medicine, and the witch trials
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YOUR GOAL
Master of Daily life in medieval Europe
Ch 1 · What was on the medieval menu
Glossary
pottage (noun)
A thick soup or stew made of vegetables, grains, and sometimes meat. Peasants in medieval England cooked this thick grain stew daily over open hearths in single iron cauldrons.
A thick soup or stew made of vegetables, grains, and sometimes meat. Peasants in medieval England cooked this thick grain stew daily over open hearths in single iron cauldrons.
Quiz
Why did medieval nobles use massive amounts of spices like saffron and nutmeg?
Quiz
In 1245, what did the city of London build to provide citizens with clean drinking water?
Fun Fact
Medieval fast food: London had cookshops operating 24 hours a day in the 12th century, selling hot pies, roasted meats, and ready-to-eat poultry to busy urban travelers.
Quiz
Which of these common foods was completely missing from medieval European diets?
Quiz
Why did medieval peasants eat 'maslin' bread instead of pure white wheat bread?
Quiz
According to 13th-century etiquette rules, what should a diner do with their gravy-soaked trenchers?
Quiz
What type of fish was dried in the wind to last for years without spoiling?