The soups were very rich, very expensive, several being served at the same time; and in order to please the eye as well as the taste they were generally made of various colors, sweetened with sugar, and sprinkled with pomegranate seeds and aromatic herbs, such as marjoram, sage, thyme, sweet basil, and savory. The soups were perfect luxuries, and were taken instead of sweets.
An important part of the Renaissance food were the roasts, of which the sirloin of beef must have been one of the most common. The modes of preparing roasts, while resembling the present system, differed by first boiling the strong meats, and then the roast was thoroughly basted with orange juice and rose-water, and covered with sugar and powdered spices.
The custom of introducing salads after roasts was already established in the 15th Century. However, a salad, of whatever sort, was never brought to table in its original state; for, besides the raw herbs, dressed in the same manner as in our days, it contained several mixtures, such as cooked vegetables, and the crests, livers, or brains of poultry.
The Renaissance is Italian in the first place. And, surely, there cannot be Renaissance food without semolina, vermicelli, and macaroni. They were called Italian because they originally came from that country, and have been in use in France longer than is generally supposed .
Ancient pastries, owing to their shapes, received the name of tourte or tarte, from the Latin torta, a large hunch of bread. This name was afterwards exclusively used for hot pies, whether they contained vegetables, meat, or fish
When I began researching food of the Renaissance I was vaguely aware that some of the food we take for granted today was unavailable in Renaissance Europe. To begin we'll look at a list of food items that were either not available or just not eaten.
Copyright 2007 Thomson Gale James A. Corrick a part of the Thomson Corporation Farmington Hills, MI The Renaissance Copyright Macdonald &company (publishers) LTD.1985 London The renaissance & the new world Giovanni Caselli
Copyright 2002 Brown part works limited Danbury Connecticut