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Published byLizbeth Welch Modified over 9 years ago
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Dining with the Anglo-Saxons Jessica Sandoval Alexandra Shami Alexis Pera
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When and Why Were There Feasts? Held for –Holidays –Births –Marriages Often used to –Form alliances –Goodwill
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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
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Obtaining and Preparing Grow Crops Pick Fruit Collected Wild Roots Cooked on clay griddle
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Drinks and Beverages Mead & Ale –made with honey –type of beer Wine –for the wealthy –imported Fruit Juices
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Breads Baked in the clay oven daily Made from –Rye –Wheat –Oats Grinding done with grindstone Knead dough –wooden trough –also called trencher
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Fruits and Spices Spices –cinnamon –garlic –mace May have been imported Plums Cherries Sloes (shown here) Apples –used for cider
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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
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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
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Examples of Meats
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Fish Types eaten: –Herring –Pike –Roach –Eel –Salmon Shellfish were a big part of diet Fish eaten fresh or preserved
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Desserts Fruits Honey and almond cakes May have had – cheesecakes – gingerbread
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Sources http://www.regia.org/food.htm http://www.regia.org/wulfwyn.ht mhttp://www.regia.org/wulfwyn.ht m http://www.woodlands- junior.kent.sch.uk/Homework/sa xons/food.htm http://www.regia.org/feasting.ht m
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