1. Feasting and Fasting By: Kendall Carter & Alex Stewart

2. Foods of the Feasts Choicer cuts of meat, roasts, rich sauces, cheeses, fish, sweet meats, fresh salads, quality breads. Beef and pork were well liked as the animals could be fattened for the purpose.

3. Special Foods in some cases game and fowl such as plover, goose, swan and even peacock were on the menu. The pastry crusts were not only as part of the dish, pies and flans would be molded and decorated with flower heads in season.

4. Drinks Drinks were sometimes brewed specially for a feast The drinks were regarded as almost as important as the food. Most popular drink was Ale which is a fermented fruit based, beer made from such plants as Bog- Myrtle.

5. How long would they last? Three day feasts seem to have been the usual for great celebrations and day-long feasts were common. The feast began with the guests gathering and waiting for the sound of the horn. Hand washing came next and then they would enter passing the `door-wardens' who stopped gate-crashers.

6. 3 Forms of Fasting one which excluded the eating of certain foods one which only allowed the eating of one limited meal a day and One that demanded the food should have unpalatable additions

7. Reasons for Fasting Church observations –Adam's sin of gluttony –Cain's cruelty –forty day fast of Christ in the wilderness. time of year when food was short

8. What happens if You Say No? It was a sin to fast on a feast day `he who fasts on that day through self- will is to be excommunicated'

9. Foods for Fasting They would not eat meat, eggs, or dairy products because it wasn’t “holy” Foods: fish that was smoked/salted, eels, mussels, porpoise, and dolphin

10. Works Cited Levick, Sue. "Picture of food." Feasting and Fasting. Regia Anglorum, 31 Mar. 2003. Web. 31 Aug. 2009..