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500
Medieval to Early Modern Period
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ovens
Most ovens would have floors of stones, as this would be the main source for the radiant heath used for cooking. Such ovens are rather simple to make. They were constructed from branches of willow, which were bent, to look like igloos, covered with clay and perhaps isolated further with turf. -
Windmills and watermills
In medieval society, water and windmills served essential functions, primarily grinding grains into flour, which was a staple food. Watermills were powered by the flow of water, while windmills utilized the power of the wind to turn their blades and operate machinery. -
Refrigerations
These were domed buildings made from mud brick to keep ice frozen during even the warmest summer months. The structures, many of which still stand today, were insulated by walls up to six feet thick. During the Middle Ages, people preserved meat by salting or smoking it. -
Period: to
Canning
In the 1800s and early 1900s, canned foods were packed by hand in handmade tins. The heating process used to kill bacteria and preserve food was often uneven, resulting in some spoiled or unsafe cans. -
preserving food in cans
Put the meat into a sterilized jar and pour over the hot vinegar, then seal the jar. The word “sausage” is derived from salt. Combining meat and salt in animal intestines was one of the earliest and most common methods of preserving that meat. Drying is possibly the oldest preservation method. -
Ovens improvements over time
Through advancements in oven technology, a range of fuel sources have been utilized, from wood and charcoal to gas and electricity. This evolution influenced not only the taste and texture of the cooked food but also addressed practical considerations like fuel efficiency and kitchen safety. -
Conclusion
So this is who the medieval times was back them and they were so different back then and they have changed so much over the times from back then to now