Hrana în secolele XIV-XVII în Europa Occidentală și Centrală
Some ideas about eating in Western and Central Europe. 14th-17th Century

Summary/Abstract: In this article we tried to identify the most spread staples and to retrace the manner in which the nobles, the clergy and the peasants used to eat. Our field investigation was the Transilvanian, the German and the French medieval space. At the noble's Court, the courses were opulent and also you could have found many varied recipes. In our researches we could observe the fact that in the cold months the recipes involved a lot of meat, but in the warm seasons they used fruit and vegetables. In this period of time the patisserie were very important too, because of the confectioners' creativity in sweets preparation. In the XIV-XVII centuries bread and wine represented the basic food for both classes, nobles and peasants, although the peasant's food was worst than the food of the other social classes.

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