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According to the renowned priest Thomas Aquinas, the common belief was that consuming food too early in the day constituted the act of gluttony. This perspective was not shared by everyone.

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Currently, it is commonly emphasized that breakfast holds significant value in our daily routines. However, previously its consumption was restricted mostly to laborers or individuals with excessive appetites. Laborers would consume a modest portion of bread during the morning hours to prevent fainting while toiling in the fields.

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An optimal daily diet consisted of a modest midday dinner, followed by a satisfying evening supper. Some individuals, despite societal disapproval, indulged in a third meal known as reresoper, or "rear supper," during the night. This repast typically involved ale and wine.

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Bread and grains were a significant component of the medieval meal plan. In actuality, it is estimated that individuals consumed 2-3 pounds (1-1.5 kg) of bread daily! This equates to more than an entire loaf of sliced bread.

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Rye, oats, and barley were commonly used to prepare porridge, while low-alcohol ale made from barley was the preferred beverage.

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On average, it is estimated that one person consumed approximately 3,000 calories of rye bread each day. Additionally, an extra 1,500 calories were consumed through ale. Although it may appear excessive, a laboring peasant would dedicate 12 hours a day to working in the fields during the summer.

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Bread played a significant role in the diet of medieval societies, resulting in a highly profitable baking industry. Bakers established influential guilds resembling unions, but occasionally operated with a touch of medieval mafia approach.

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The guilds were dedicated to safeguarding the bakers' family recipes to prevent competitors from stealing their distinct styles.

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In medieval Europe, there existed a peculiar notion regarding the potential dangers of consuming raw fruits and vegetables. This belief stemmed from the fear of diseases and the perception that their consumption could lead to severe illness.

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For this reason, it was common practice to cook all vegetables, and even fruits, before eating them. This method was also helpful for preservation purposes. People often enjoyed vegetable stews and made fruit preserves as part of their diet.

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Meat was a precious resource that was often beyond the financial reach of most peasants. Consequently, people eagerly consumed any type of meat available to them! This wide-ranging list comprises of hedgehogs, swans, peacocks, and seagulls.

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In 1467, there was a recorded event where Archbishop Neville of York organized a grand feast. Astonishingly, the guests devoured an extensive amount of food consisting of "104 oxen, 6 wild bulls, 1,000 sheep, 304 calves, 400 swans, 2,000 geese, 1,000 capons, 2,000 pigs, 104 peacocks, over 13,500 other birds, 500 stags, bucks and roes, 1,500 venison pies, 608 pikes and breams, 12 porpoises and seals.” Wow!

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During the Middle Ages, while progress was slow, they did have their version of "fast food." They had popular snacks such as meat pasties, hotcakes, pancakes, and wafers that were made ahead of time and sold for immediate consumption.

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Fast food establishments often had poor reputations. They were commonly associated with uncleanliness, dishonesty, and the use of low-quality meat, occasionally even attempting to present beef for venison.

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According to Umberto Eco, an Italian medievalist, the incorporation of legumes into the medieval diet was revolutionary. This change was crucial, as the average worker was unable to afford meat. Eco believes that the introduction of beans played a significant role in the survival of Western civilization during the Middle Ages.

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According to Eco, beans helped to foster a robust and healthy society. This resulted in an enhanced work capacity in the fields, increased fertility rates, and prolonged lifespans. As evidence, Europe's population multiplied twofold in just a few hundred years!

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It's unexpected to discover that the individuals of medieval Europe also embraced one of the major vegan trends of the 21st century. Nevertheless, their motivation didn't stem from animal rights.

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The Catholic Church ruled that during fasting days, one must abstain from eating meat and other animal products. To provide a substitute, chefs created a milk from almonds or walnuts as a replacement for cow's milk.

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Dessert wasn’t something that most peasants were able to enjoy, but the middle classes and nobility would definitely indulge in sweet treats during a feast. Feasts would usually include many different courses, and, surprisingly, the desserts weren’t just served at the end.

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Various desserts were served during the feast to cleanse the palate between savory dishes. Popular desserts consisted of fruit pies and marzipan.

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Christmas dinner holds great importance in Europe and is still true to the medieval diet. The focal point remains a roasted bird, which varies depending on affordability. Common options include goose and woodcock, while the affluent might indulge in swan. Its significance has remained unchanged throughout the years.

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Umble pie, a well-liked Christmas dish, consisted of a savory filling comprising finely cut liver, kidneys, hearts (frequently sourced from deer), enclosed in a pie. This dish also serves as the origin for the phrase "eat humble pie."

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While the medieval era may not be renowned for its medical advancements, the average diet of the time proved to be healthier compared to the present day. In fact, people had significantly lower chances of suffering from heart disease or diabetes back then.

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The absence of processed sugar in medieval food and daily manual labor in fields contributed to the overall health of the population during that time period.

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The medieval diet could potentially be a viable alternative to the highly praised Mediterranean diet for those looking to enhance their well-being. However, it may require the inclusion of breakfast for better results.

Sources: (The Atlantic) (Ranker) (The New York Times)

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When considering food in the medieval period, our minds often show us images resembling scenes from 'The Lord of the Rings' films. We envision bearded men devouring large turkey legs and chunks of bread while downing tankards of ale. However, the reality of the medieval diet was both simpler and incredibly bizarre in different ways. The medical practitioners of that era are not particularly known for their expertise and precision. Their understanding of food and its impact on health led to some incredibly peculiar dietary preferences.

Take a journey through this gallery to uncover the true eating habits of the average person in medieval Europe.

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Oddly, the infant pig was regarded as an exquisite delicacy. The lactating mother was likewise admired, and even the "sow's womb" was savored as a gourmet delight.

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Roasting an entire pig on a rotisserie was a customary activity during the medieval era and considered quite indulgent. The most opulent variation was the suckling pig, a young nursing piglet.

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Before this period in history, it was challenging for the average individual to acquire enough protein to maintain a nutritious diet. Beans served as a readily available and beneficial heart-healthy source of protein.

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During medieval times, peasants would often dry meat to keep it from spoiling. In the 11th-century medical treatise, Tacuinum Sanitatis, there is an illustration of a couple drying animal hearts.