What Was the Diet of a Medieval Peasant?
In today's episode, we take a look at the various food groups and their position within the diet of an average medieval peasant!
0:00 Introduction
04:08 Meat
07:07 Nobility
7:56 Fish
09:14 Christianity
11:19 Bread
13:17 Ale
15:14 Fruits & Vegetables
17:45 Pottage
18:40 Dairy
???????? Music by CO.AG:
Narrated & Edited by: James Wade
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Clover Story: Peasant Pies
Thanks to his Clover point of sale system, Ali Keshavaraz is able to leverage analytics and management software to get more out of his business for less. Using his Clover POS to review inventory and sales has empowered Ali to compare new products to old favorites to see how they’re performing.
Inspired by an old fisherman’s tradition, Peasant Pies offers a savory alternative to sandwiches for the people of San Francisco. When Ali needed a new POS for his business, his goal was simple: a machine that could handle cash transactions, accept credit card payments, and allow customers to leave a tip on the tablet. However, his Clover POS system gave him far more than he bargained for. Today, Ali uses his Clover devices to manage employee schedules, assist with payroll, and even update his menu with analytics.
Visit us at to learn more about what Clover POS systems can do for your business.
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Medieval food: What did a knight's servants eat? #medieval food #knight
Stopping off at the farmhouse of one of his yeomen, the knight would experience more personal treatment and finer fare than at a poor roadside inn. Food historian Chris Carr takes Jason through the making of hot beans, bacon and leeks, pork in sage sauce and lamb pie, explaining how medieval pies differed from those we eat today. #medieval #cooking #recipes
• Executive Producer: Jason Kingsley OBE
• Executive Producer: Chris Kingsley
• Senior Producer: Brian Jenkins
• Producer: Edward Linley
• Director: Dominic Read
• Presenter: Jason Kingsley OBE
• Subject Matter Expert: Chris Carr
• Camera: Jo Taylor
• Camera: Dominic Read
• Editing: Lindsey Studholme
• Stills Photographer: Kasumi
• Production Manager: Kevin Case
• Audio: Frank Newman
• Sound Design: Liam Flannigan
• Music licensed from PremiumBeat
• Additional Camera: Darren Cook
• Additional Camera: Neil Phillips
• Additional Sound: Elizabeth Carlyon
Special Thanks:
• Chris Payton
• Ed Savage
Facebook: facebook.com/modernhistorytv/
Twitter: @ModernHistoryTV
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Many thanks to Chris Carr – check out brigaandfriends.co.uk
This 1700s St. Patrick's Day Staple Is the ULTIMATE Comfort Food | Ancient Recipes With Sohla
Sohla recreates a Saint Patrick’s Day staple - Shepherd's Pie. This old school Shepherd's Pie recipe encompasses the very root of the Irish culture.
THE RECIPE
- 2 pounds Yukon gold potatoes, peeled and cut into quarters
- kosher salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ pounds lean ground lamb
- 1 medium yellow onion, peeled and finely chopped
- 1 cup finely chopped carrots
- ½ cup fresh shelled peas
- 4 garlic cloves, smashed, peeled, & finely chopped
- 2 teaspoons finely chopped fresh rosemary
- Freshly ground black pepper
- ⅓ cup all-purpose flour
- ½ cup unsalted cultured butter, room temperature
- ½ cup plus 2 tablespoons whole milk, warm and divided
- 6 ounces Irish cheddar, grated
- 1 egg yolk
1. Put the potatoes into a medium saucepan and cover with water. Season generously with salt and gently simmer until tender.
2. Meanwhile, heat oil and butter in a medium dutch oven over medium-high heat until foamy.
3. Add the ground lamb and break up with a wooden spoon.
4. Sprinkle over 2 teaspoons kosher salt and cook undisturbed until browned underneath. Reduce heat to medium.
5. Add onions and carrots. Cook, stirring occasionally until the onions and carrots are tender.
6. Add the peas, garlic, rosemary, pepper, and flour and stir to combine. Break up the meat even more.
7. Cook, stirring constantly, until the flour begins to smell nutty, about 2 minutes.
8. Add 1 ½ cups water, scrape up any fond.
9. Reduce heat to medium-low and simmer until thickened, about 5 minutes.
10. Drain the potatoes.
11. In a large bowl, mash the potatoes with butter, ½ cup milk, black pepper, and kosher salt. Add cheese and mix well to combine.
12. Beat egg yolk with remaining 2 tablespoons milk and mix into mash.
13. Spread half the mashed potatoes into the dish. Top with lamb mixture.
14. Then finish top with remaining mashed potatoes.
15. Bake at 425F until browned and bubbly, about 15 to 20 minutes.
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writers
Jon Erwin
Matt Romano
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editors
Jordan Podos
Aaron Mackof
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
Peasant Bread (Simple, No Knead!) and Home-Canned Pot Pie #cookwithme #homesteading #recipies
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Paul Klee Woman in Peasant Dress Shepherd's Pie (food art)
Using Paul Klee's Woman in Peasant Dress as inspiration, I make a Shepherd's Pie
Details about this recipe here:
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Eat Your Art Project
Every week I attempt to create an artistic creation using food. I challenge myself by doing something I have never done before and showing you exactly how it went. Mistakes and mess-ups included. It is not enough that it looks good. It has to taste and smell good as well. Minimum waste of food. Everything I make gets eaten by my family and myself. Food is a diverse and complete experience. The visual and tactile are invited to play. I will let my taste buds and imagination run wild.
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