Medieval cuisine

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Farther north, apples , pears , plums , and strawberries were more common. Extant recipe collections show that gastronomy in the Late Middle Ages developed significantly. Even there it was not until the 14th century that the fork became common among Italians of all social classes. The majority of the European population before industrialization lived in rural communities or isolated farms and households. All animal products, including eggs and dairy products but not fish , were generally prohibited during Lent and fast. During particularly severe fast days, the number of daily meals was also reduced to one. Wealthy guests were seated " above the salt ", while others sat "below the salt", where salt cellars were made of pewter, precious metals or other fine materials, often intricately decorated.

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