Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a period roughly dating from the 5th to the 16th century. During this period, diets and cooking changed less across Europe than they did in the briefer early modern period that followed, when those changes helped lay the foundations for modern European cuisine.
Cereals remained the most important staples during the early Middle Ages, as rice was a late introduction to Europe and the potato was only introduced in 1536, with a much later date for widespread usage. Barley, oat and rye among the poor, and wheat for the governing classes, were eaten as bread,porridge, gruel and pasta by all members of society. Fava beans and vegetables were important supplements to the cereal-based diet of the lower orders. (Phaseolus beans, today the "common bean," were of New World origin and were introduced after the Columbian Exchange in the 16th century.)
Meat was more expensive and therefore more prestigious and in the form of game was common only on the tables of the nobility. The most prevalent butcher's meats were pork, chicken and other domestic fowl; beef, which required greater investment in land, was less common. Cod and herring were mainstays among the northern populations; dried, smoked or salted they made their way far inland, but a wide variety of other saltwater and freshwaterfish was also eaten.
Pour le Bicentenaire de cette Bataille qui stupéfia l’Europe tout entière et contribua à déterminer l’avenir de nos régions, l’ASBL Bataille de Waterloo 1815 a planifié la plus grande reconstitution jamais réalisée en Europe: 5000 figurants, 300 chevaux et 100 canons. Une occasion à ne pas manquer, la prochaine édition n’étant pas programmée avant 2025!
Assistez aux deux spectacles grandioses reconstituants deux phases différentes de la Bataille.
Ces spectacles seront différents, conviviaux, riches en émotions fortes et à vivre et ce aux premières loges. De plus vous pourrez visiter les musées, vous promener dans les bivouacs et découvrir la vie des troupes comme il y a 200 ans.