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In the 1400s, diets varied significantly based on region and social class. Common foods included grains like wheat, barley, and oats, which were used to make bread and porridge. The wealthy often enjoyed meats such as beef, venison, and fowl, along with fruits, vegetables, and spices, while the poorer classes subsisted on simpler fare like pottage and root vegetables. Preservation methods, such as salting and smoking, were commonly used to store food for the winter months.

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2mo ago

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