Meat: Difference between revisions
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'''Meat''' is the muscle (flesh) of an [[animal]] but originally referred to all [[food]]. |
'''Meat''' is the muscle (flesh) of an [[animal]] but originally referred to all [[food]]. |
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The domestication of animals had become quite sophisticated by [[period]] and it would certainly have been possible for most people to obtain meat for [[cooking]]. The [[sanitation|sanitary conditions]] in [[medieval]] [[Europe]] would, however, have made the long term storage of meats difficult (but not impossible) |
The domestication of animals had become quite sophisticated by [[period]] and it would certainly have been possible for most people to obtain meat for [[cooking]]. The [[sanitation|sanitary conditions]] in [[medieval]] [[Europe]] would, however, have made the long term storage of meats difficult (but not impossible). |
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[[Salt]] was used as a preservative and thus was very valuable. |
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''See also'' |
''See also'' |
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* [[animal]]s eaten as food |
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* [[cooking]] |
* [[cooking]] |
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* [[recipes]] |
* [[recipes]] |
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Latest revision as of 18:32, 31 January 2006
Meat is the muscle (flesh) of an animal but originally referred to all food.
The domestication of animals had become quite sophisticated by period and it would certainly have been possible for most people to obtain meat for cooking. The sanitary conditions in medieval Europe would, however, have made the long term storage of meats difficult (but not impossible).
Salt was used as a preservative and thus was very valuable.
See also
