![]() Vegetables were also preserved by layering them in salt and If meat was preserved this way in cold weather, which slowed down theĭecomposition while the salt had time to take effect, it could lastįor years. Meat, then layering the pieces in a container (like a keg) with dry One method of salting meat involved pressing dry salt into pieces of Of preservation, such as drying and smoking. Salt was also used in conjunction with other methods Vegetables might be preserved with dry salt, as well, though pickling Or fish, as it drew out the moisture and killed the bacteria. Salting was the most common way to preserve virtually any type of meat Outdoors or in shelters that kept away the elements and flies. Simple matter to dry meat under the hot summer sun, but in coolerĬlimates, air drying could be done at most times of the year, either Meat could also be preserved through drying, usually after cutting it Were gutted and their heads were removed. ![]() "stockfish") were left out to dry in the cold air, usually after they Known to plunge below freezing in the winter, cod (known as Fruits were sun-dried in warmer climes and Grains like rye and wheat were dried in the sun or air before being Surprise that one of the oldest methods of preserving foods known toĭrying was used to preserve all sorts of foods. Order to observe that food that is wet and left in the open will Growth of bacteria, which is present in all fresh foods and whichīut it isn't necessary to understand the chemical process involved in Today we understand that moisture allows for the rapid microbiological Many communities lacked any capacity to freeze or refrigerate food produced in warmer months (like fresh fruits, fresh vegetables and fresh meat) for the winter, hunting as well as gathering of edible plants was much less abundant in the winter, and caloric consumption typically went way down in the winter as people went a little hungry and tried to cope by being less active - a situation that continued through the spring when the first new crops would be available.īread made from flour (that could be preserved and stored) in casks in a storage room or in part of the mill where it was ground water local alcoholic beverages in wooden or ceramic casks, in bottles, in leather skins, or in ceramic beakers small portions of meat that could be preserved with salt or vinegar in barrels or ceramic or glass or leather containers, together with potatoes and onions stored loose in bins or fiber bags in a root cellar, and milk from dairy cows or goats that were kept in a barn (including cheese from their milk which lasts a little longer depending on how dry the cheese is) would typically be the main sources of winter food.īecause food storage was poor, you tried to have kids in the spring so that infants would be mature enough not to die of malnourishment when winter arrived and reduced food for a breast feeding mother reduced nourishment available for the breast feeding child.įrom the article Medieval Food Preservation - Keeping Food Edible for Months or Years during the Middle Ages : DRYING FOODS TO PRESERVE THEM You might want to look at architectural drawings for medieval castles and manorial estates to get a feel for what these areas were called, and how many of each were present.īut, keep in mind that in most medieval settings that food storage was not very viable for many kinds of foods. Hay and other cattle feed is stored in barns or stables, often in tied hay bales or barrels or casks. Preserved meats, seeds, and picked goods are stored in storage rooms or small warehouses. Root vegetables are stored in cellars (often called root cellars or dugouts). Grain storage is usually in a tower-like silo or other granary. Generally, food storage is located in rooms in a castle or other fortified building because otherwise bandits and neighboring feudal lords would steal it and everyone in the victimized fiefdom would die. I've tried searching the web for an answer but keep getting preservation methods and not where the food (preserved or not) would be stored. Magic is out of the question for now as it is going to be discovered, but it hasn't happened yet. Spring and Autumn are transitional seasons with both being quite wet. Winter is like an Arctic winter, and summer reaches temperatures of the Sahara, at its peak. The seasons would play a large factor in deciding what storage is most suitable for each food.Įach season is similar to the location and time period, but they have been amplified, for maximum effect. My continent is loosely based on England between 11 AD. Would there just be one large place to store all food, like a cellar, or would different foods be stored in different places? I'm looking for the name of these places and what can be stored in each. ![]() Where would large amounts of food be stored in a medieval setting? For example stockpiling for winter.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |