Medieval cuisine (13 h 10 janv. 1700 ans – 13 h 10 janv. 1700 ans)

Description:

Prior to the development of restaurants as we know them, most chefs were employed privately by the aristocracy and prepared feasts for private affairs. Taverns and inns would serve as a communal eating option, offering a single house meal option (take it or leave it), and commoners sought individual food items from specialist producers (bakers, butchers, charcuterers, patissiers) and would reheat them over the fire as proper kitchens were rare. Food was an essential item and protected livelihood

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