Medieval cuisine

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Various legumes , like chickpeas , fava beans and field peas were also common and important sources of protein , especially among the lower classes. Rice remained a fairly expensive import for most of the Middle Ages and was grown in northern Italy only towards the end of the period. The intoxicating effect of beer was believed to last longer than that of wine, but it was also admitted that it did not create the "false thirst" associated with wine. Beef was not as common as today because raising cattle was labor-intensive, requiring pastures and feed, and oxen and cows were much more valuable as draught animals and for producing milk. Additionally, it was customary for all citizens to fast prior to taking the Eucharist.


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Dieting is Out.