Dining with the Anglo-Saxons Jessica Sandoval Alexandra Shami Alexis Pera

When and Why Were There Feasts? Held for –Holidays –Births –Marriages Often used to –Form alliances –Goodwill

Three day feasts were common Feasts began: –guests gather and wait for horn to sound –handwashing –pass “door wardens” used to stop party crashers Proper etiquette was needed Rituals of Feasts

Obtaining and Preparing Grow Crops Pick Fruit Collected Wild Roots Cooked on clay griddle

Drinks and Beverages Mead & Ale –made with honey –type of beer Wine –for the wealthy –imported Fruit Juices

Breads Baked in the clay oven daily Made from –Rye –Wheat –Oats Grinding done with grindstone Knead dough –wooden trough –also called trencher

Fruits and Spices Spices –cinnamon –garlic –mace May have been imported Plums Cherries Sloes (shown here) Apples –used for cider

Grew wheats, oats and barley – oats mainly for animals Vegetables closer to wild ancestors – carrots were smaller – cabbage was tougher Sugar was used for medicines Vegetables

Meats When meat is available –Deer: antlers and skin used for shelter –Wild Boar: used tusks –Pigs: important food source because of large litters –Sheep: also used for wool –Cows: provided milk too

Examples of Meats

Fish Types eaten: –Herring –Pike –Roach –Eel –Salmon Shellfish were a big part of diet Fish eaten fresh or preserved

Desserts Fruits Honey and almond cakes May have had – cheesecakes – gingerbread

Sources mhttp:// m junior.kent.sch.uk/Homework/sa xons/food.htm m