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Food and How It Is Served to Reflect the Era, Governance, Culture, and Relations of Those Who Are Eating - Book Report/Review Example

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This paper "Food and How It Is Served to Reflect the Era, Governance, Culture, and Relations of Those Who Are Eating" focuses on the slavering manner on how the food was prepared and shared in the 12th century within the European context and how this influenced still the modern times.  …
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Food and How It Is Served to Reflect the Era, Governance, Culture, and Relations of Those Who Are Eating
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"Food and How It Is Served to Reflect the Era, Governance, Culture, and Relations of Those Who Are Eating"

Download file to see previous pages Food was a necessity as it is these days. In that period, where landlords and tenant interdependently command the reign of survival, both as vassals and as the rulers—recognized that the imminence of their power relied on the contribution of vassals’ labor forces and rulers’ direction. Of course, that is with the recognition that the rich enjoyed eating with the lavishness of the cuisine, such as eating rabbits, served as stew with galangal, which was at that time, a mark of luxury while the less economically endowed have to be content of serving food that demonstrated their own level of affordability. Poaching remained a reality as of these days as much as it was prevalent in the past, although maybe this is happening mostly in Asian continent—often criticized by governments who wanted that their resources are preserved. Unlike these days were pigeons are considered as doves, protected by any avian lovers, pigeons in those times are only a possession of those in ranks and in lofty disposition in their respective communities. While dealers’ park was essential for the medieval people but such relevance is exemplified by the fact that this animal is a leading meat for meals too; just as much as any persons in the modern era due to it, although some communities are declaring this beast for preservation due to its fast extinction as many commercial institutions are interested too of their skin for leather an clothes production. Fishes and vegetables remained significant dishes in that era since many are vegans and others are seriously observing their religious devotion during lent season. Fishes are preserved by smoking and by salting. Some of these sumptuously enjoyed are bloaters, eel, salmon, and other plates of seafood – and including whales for the kings and his royal house. Among the livestock for the notches are beef, cattle, horses, pigs (boar), and sheep whose wool are used to protect people from cold weather. The cows’ milk was processed to produce cheese and butter, quite useful for special events and festivities when pastries are served. Spices and herbs are used too, not only for medicinal concerns but for the healthy lifestyle to resist common illnesses. Like these days, when corporations have butchers as employees, the medieval period also organized their proud Guild of Butchers. The authors account on food were therefore not only correlated to the statuses of people thriving on it for survival but also for biblical and customary account influencing the many reasons why food was prepared and served on occasion. It also positioned the role of women in the food industry as effective forces in the preservation and preparation of these for family and community nourishment. She also accounted that women prepare bacon (from pigs and boar), horse meat, corn, and badger, the common food of the poor in the ancient times. The historic details also include the ynere of Flesche that describes the common served as first, second, third and the subtlety, now known as snacks.    ...Download file to see next pagesRead More
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