Who knows what ancient Europeans mainly ate in their daily diet in the Middle Ages or in between? It's better this way.

Ordinary people use bread and some fruits, such as apples and wild fruits. When conditions are good, beer is used as a drink, and meat such as chicken and beef is also eaten on holidays.

Noble food is rich, but bread is the main food, followed by fruit, but there will be more precious fruits such as grapes and cherries. Drinks are mainly red wine, wine and other high-priced wines, and there are more meat, seafood and broth, but they are all cooked and eaten. Not as particular as China.

In the Middle Ages, because there was no refrigerator, most Europeans chose to eat food that could be preserved for a long time. Foods that cannot be preserved for a long time, such as meat (perishable), are relatively expensive and difficult for civilians to enjoy.

Medieval food culture generally refers to the eating habits, cooking methods and table manners in medieval Europe (5th century to16th century). This food culture spans nearly a thousand years, covering the cold northern Europe and the hot Mediterranean. After repeated changes and replacement, it has become the basis of today's European cuisine. With the expansion of European civilization, its influence can be seen all over the world.

Since ancient times, bread has been the staple food in Europe, and noodles and grains are also common among the people. Commonly used seasonings are concentrated sour juice, wine and vinegar, with white sugar and honey, which makes the dishes at that time tend to be sweet and sour. Like many ancient civilizations, meat is also the food of the rich, pork and chicken are the most common, and cattle are rarely eaten because of their agricultural value. At that time, Europeans also liked almond tea, and even used it instead of animal milk during Lent.

Although the outside world often regards Europe as a cultural unit, Europe has a vast territory, inconvenient transportation and poor ancient preservation methods. Different places will develop different drinking habits according to different local specialties.

At that time, although there was "imported" food, the price was high and it was limited to the nobility. This tradition of distinguishing between nobility and inferiority by food was very common in ancient Europe. At that time, only nobles were entitled to "waste" food and enjoy different spices, while wealthy businessmen who did not join the nobility were bound by the luxury ban and were not allowed to abuse food. It is also generally believed that the quality of food has a sacred and natural relationship with consumers. The lower class should eat coarse and cheap food, while the rich should enjoy fine dishes.