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Huguenots, French Protestants in the 16th and 17th centuries, typically consumed a diet reflective of the regions they lived in. Their meals often included bread, cheese, vegetables, and meats, with dishes varying by locality. Common fare included stews, soups, and roasted meats, often accompanied by wine. Seasonal and regional ingredients shaped their culinary practices, much like the broader French populace of the time.

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AnswerBot

1mo ago

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