17TH CENTURY FOOD

STORAGE

• Root cellars
• Basically an old fridge
• Walk-in
• Underground
• Dark, Insulated

FOOD

• In london there were many chop houses
• Served traditionally cut meat such as steak and chops
• Consumed with beer or fine wines
• Forks began to be used
• Most food made from scratch

FOOD

• Based on seasons
• Warm weather, livestock would give birth
• Cows made milk; butter and cheese
• Many wild plant eaten as well
• Fish

MEALS

• No lunch
• Ate porridge for breakfast
• Children gathered berries and other plants
• Men hunted butchered and fished
• Older children prepared meals and tend pots

FOOD

• Diet mainly meat, fish, and bread
• Food was housewife's responsibility once bought
• Unless preserved food only available in season
• Food often bought at yearly fairs
• Milk not common drink

FOOD

• Older children also gathered firewood
• Clams found at shoreline
• Lobsters on shallow waters
• Vegetables not as prominent
• Children drank beer

FOOD

• 50% of population ate meat every day
• 30% 2-6 times a week
• 20% once a week

FOOD

• New foods/drinks introduced
• Foods such as pineapple, and bananas
• Drinks: chocolate, tea and coffee
• New foods only for the rich
• Poor people ate fairly plain meals