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During the twelfth century, food preparation varied significantly based on social class and region. In noble households, meals were often elaborate, with ingredients roasted, boiled, or baked, using spices and herbs for flavor. Common folk typically relied on simpler methods like stewing or baking bread, utilizing locally available ingredients such as grains, vegetables, and meats. Cooking was primarily done over open fires in hearths, and preservation methods included salting, drying, and pickling to extend the shelf life of food.

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