Medieval cuisine

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Travellers, such as pilgrims en route to a holy site, made use of professional cooks to avoid having to carry their provisions with them. In a recipe for quince pie, cabbage is said to work equally well, and in another turnips could be replaced by pears. Regional cuisines of medieval Europe. In order for the food to be properly "cooked" and for the nutrients to be properly absorbed, it was important that the stomach be filled in an appropriate manner. Wine was commonly drunk and was also regarded as the most prestigious and healthy choice.

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