1 / 14

THE FOOD AND DRINK OF THE ANGLO SAXON PERIOD

THE FOOD AND DRINK OF THE ANGLO SAXON PERIOD. Completed by: Anna Estigoy, Christina Arellano, Adalbert Wong, Kevin Truong, and karen enriquez. FRUIT AND VEGETABLES. Exotic foods were unknown: potatoes, tomatoes, bananas, pineapples Carrots were purplish, red, and small

johnna
Download Presentation

THE FOOD AND DRINK OF THE ANGLO SAXON PERIOD

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. THE FOOD AND DRINK OF THE ANGLO SAXON PERIOD Completed by: Anna Estigoy, Christina Arellano, Adalbert Wong, Kevin Truong, and karen enriquez

  2. FRUIT AND VEGETABLES • Exotic foods were unknown: potatoes, tomatoes, bananas, pineapples • Carrots were purplish, red, and small • Variety of cabbages • Onions and leeks cultivated as flavorings • Fruits such as: apples, plums, cherries, and sloes ( a plum-like fruit)

  3. HERBS, SPICES AND FLAVORINGS • Native imported herbs, spices • Coriander, dill, thyme, opium poppy • Sugar used as medicine • Honey used to make mead (a sweet alcoholic drink) • Barley used to make beer

  4. BEER, WINE, AND JUICES • (Imported) wine was drunk • Fruit wines: home produced • Fruit juices: apple, pear, and plum • Herbal teas

  5. A variety of fish were eaten: • brown trout • Herring • salmon • eel • pike • perch • Roach • flounder • whiting • plaice • cod FISH

  6. MEAT • Sheep • Bulls • Goats • Pigs • Horse • cows • Hares • Hens • Ducks • Geese • Herons • Deer • Wild boar

  7. METHODS OF COOKING • Frying in a frying pan or griddle • Baking in a clay or turf oven • Spit roasting • Boiled in a cauldron • Baked in the embers of a fire

  8. BANQUETS AND FEASTS • Religious feasts • Ten or twelve courses/dishes • Alcoholic drinks were served • Used knives and spoons • Wooden plates • Wooden pottery cups or mugs

  9. ANGLO SAXON RECIPES • Summer Fruit, Honey or Hazelnut crumble • ‘Fenkel in Soppes’ or Braised Fennel with Ginger • Lozenges or Curd Cheese Pastries • A Jellie of Fyshe • Hare, Rabbit, Veal, or Chicken Stew with Herbs and Barley • Small Bird and bacon Stew with Walnuts

  10. Levick, Ben. "Regia Anglorum- Food and drink in Anglo Saxon England." Unpublished essay. 10 Sept. 2003 <http://www.regia.org/food.html>. • Johnson, Michelle Berriedale-. "Anglo Saxon Recipes." Margagita's International Recipes: Anglo Saxon. 10 Sept. 2003 <http://www.lacabe.com/marga/food/int/anglosaxon/index.html>. • Anglo Saxon Life. Dept. home page. 10 Sept. 2003 <http://chass.utoronto.ca/~cpercy/courses/1001Duncan.html>. BIBLIOGRAPHY

  11. THE END

More Related