• Like
Renaissance Food & Drink
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

Renaissance Food & Drink

  • 671 views
Published

marcs presentatiion

marcs presentatiion

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
  • what grade did u get on this?
    Are you sure you want to
    Your message goes here
No Downloads

Views

Total Views
671
On SlideShare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
1
Comments
1
Likes
1

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. Renaissance food & Drink Marc Holguin Period 6 Mrs. Nicastro
  • 2. Importance
    • Renaissance food was as good as the time itself it emerged from nothing and expanded to greatness
    • While food and turning changed the agriculture period brought new methods of cooking
  • 3. Main Courses
    • Foods were important because they were based on your daily life
  • 4. Soups
    • 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.
  • 5. Roasts
    • 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.
  • 6. Salads
    • 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.
  • 7. Pastas
    • 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 .
  • 8. Pastries
    • 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
  • 9. Undiscovered foods
    • 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.
    • Coffee
    • Tea
    • Potatoes
    • Tomatoes
    • Corn
    • Peppers such as bell peppers,
    • Beans
    • Peanuts
    • Gourds such as squash and pumpkins
    • Vanilla
    • Cocoa
  • 10. Effect
    • Much of the wealth and posterity was based on trade. Among the items most eagerly traded in the renaissance were the raw materials needed to make wine & beer
    • With the Black Death there was more food for people and the price went down and lose profit the change was big but along come the plague with all the achievements done.
  • 11. Work sited
    • http://www.bellaonline.com/articles/art20864.asp
    • Content copyright © 2009 by Helen B. Wharton. All rights reserved.
    • http://www.atlanticbakingco.com/soups.html
    • ATLANTIC BAKING CO.
    • ROCKLAND, MAINE
    • http://www.southernliving.com/food/whats-for-supper/pot-roasts-00400000009378/
    • Copyright © 2009 Time Inc. Lifestyle Group. All Rights Reserved
    • http://blog.seattlepi.com/healthylifestyle/archives/155072.asp
    • ©1996-2009 Hearst Seattle Media, LLC
    • http://laylita.com/recipes/2009/05/15/tuna-and-tomato-pastas/
    • Copyright © 2009 All Rights Reserved .
    • http://www.cakesbykim.com/pastries.htm
    • Copyright© January 2004 Cakes By Kim All rights reserved
    • Cariadoc's Miscellany © David Friedman and Elizabeth Cook, 1988, 1990, 1992.
    • A Glossary of Medieval Cooking Terms © 2000 James L. Matterer & Darell W. McCormick
    • Stefans Florilegium © Mark Harris,1989
    • http://www.internal.schools.net.au/edu/lesson_ideas/renaissance/renaissance_cookery_wksht.html
    • Renaissance Spell
    • Copyright © 2007-2009 www.Renaissance-Spell.com
    • 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