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• Товарознавство продовольчих товарів

Cuisine in the Middle Ages

The cuisine of the Barbarians who invaded Italy from the 5th century AD was considerably different from that of the Romans; it was based on roast meats, stuffed pastries, and oven-baked pies. For the Italian population reduced to poverty and servitude, food was rather poor and consisted of cereals, milk, cheese, and vegetables. Gradually, culinary art began a revival, especially after 1000 AD, in the agricultural centers around the monasteries where the famished and terrorized population had taken refuge. The general tendency was to make food healthier, more appetizing and digestible, eliminating elaborate preparation and introducing more fresh fruit and vegetables.

4. Answer the following questions:

1. Did the Romans in the Imperial Age add a breakfast of bread soaked in wine or a breakfast of bread and butter?

2. When was the general tendency to make food healthier?

3. Did culinary art begin a revival after 1000 AD?

4. Were meals accompanied by sweets or aromatic wines?

5. What was the main meal?

Change the words according to the model. Translate the words.

Model: translation, to translate – переводить

Preparation, to __________________ - ___________________________

Introduction, to _________________ - ____________________________

Elimination, to _________________ - ____________________________

Population, to __________________ - ____________________________

Which of the following words are nouns? verbs? adjectives? adverbs? Why?

General, healthier, gradually, monasteries, Italian, considerably, began, food, to make, popular.

Lesson 4

Read the text and define the meaning of new words. Translate the text.

Gastronomical Revival in the Feudal Courts

Around 1200 AD, life in the courts became less difficult, commerce and social life resumed, and the feudal lords organized frequent celebrations, feasts, and tournaments. However, important meals had no variety or cohesion. Endless dishes of roast meats were seasoned with a sauce made of garlic, herbs, sweetmeats, and almonds. The dinner ended with cheese and fruit. There was little change from the Roman cuisine; however, spices made their appearance from the East in greater quantity. Their exotic aroma was used to scent the food - a prelude to future cuisine refinements.

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