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Medieval cuisine
In one study, people who added a daily helping of the nuts to a low-cal diet lost more weight than people who followed the same diet but swapped almonds for a carb-heavy snack like crackers. Even if vinegar was a common ingredient, there was only so much of it that could be used. Common and often basic ingredients in many modern European cuisines like potatoes , kidney beans , cacao , vanilla , tomatoes , chili peppers and maize were not available to Europeans until after , after European contact with the Americas, and even then it often took considerable time, sometimes several centuries, for the new foodstuffs to be accepted by society at large. As with almost every part of life at the time, a medieval meal was generally a communal affair. There was a wide variety of fritters , crêpes with sugar, sweet custards and darioles , almond milk and eggs in a pastry shell that could also include fruit and sometimes even bone marrow or fish. Banquet dishes were apart from mainstream of cuisine, and have been described as "the outcome of grand banquets serving political ambition rather than gastronomy ; today as yesterday" by historian Maguelonne Toussant-Samat. The rank of a diner also decided how finely ground and white the salt was.

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