Medieval Cuisine & Dietetics

Generalities & Dietetics: In the thirteenth century, Aldebrandin de Sienne, living in Champagne, wrote in French the Régime du corps diet book for a fairly large public, marking the advent of accessible dietetics. Another major influence, the Tacuinum Sanitatis, was translated from an 10th-century Baghdad treatise by Ibn Butlan. It featured detailed tables outlining the therapeutic qualities of foodstuffs.

In 1260, a Latin adaptation was created, likely for Count Manfred of Sicily. Two primary versions survived: a full textual adaptation of the original, and a lavishly illuminated 15th-century Italian edition.

In medieval health philosophy, human wellness depended on balancing four bodily humors (blood, phlegm, yellow bile, and black bile) corresponding to the four elemental qualities. Foodstuffs directly influenced these humors: birds living in the upper air were considered warm and humid, while subterranean root vegetables were cold and dry. Perfect health required tailored nutrition matched to an individual's temperament, age, season, and physical condition.

Medieval Gastronomy at Château de Cherveux

Château de Cherveux and its historic estate

What was eaten in a castle (particularly Château de Cherveux and its domain)?

Medieval banquet scene at Château de Cherveux

Feasts & Banquets at the castle

Seasonal medieval crop harvesting

Crop cultivation according to medieval seasons

Medieval spice merchant and exotic spices

A highly spiced cuisine designed to enhance rich noble dishes.

Medieval wheat harvesting Agricultural field work in the Middle Ages

Bread and grain porridges (the fertile plains of Cherveux favored wheat growing).

Goat breeding in Poitou Medieval farm livestock

Livestock raising: Pork, beef, and mutton

Farmyard poultry in the Middle Ages

Poultry: Chickens, ducks, and various farm birds.

Verjuice and medieval acidic condiments

Wine vinegars, medieval sauces, and green-grape verjuice

Sea fish and shellfish trade from La Rochelle

With La Rochelle nearby: fresh sea fish and shellfish (oysters, crabs, mussels, cockles).

Freshwater crayfish from Marcusson river River fish preparation Castle moat fishing

River fish (trout) and crayfish from the local Marcusson stream, alongside castle moat fish (carp, eel, roach).

Medieval root vegetables and greens Medieval hearth cooking

Garden vegetables & traditional Porées (green and white pottages)

Poitou goat cheese production

Goat cheeses (emblematic specialty of Poitou-Charentes) and cow milk cheeses.

Candied angelica from Marais Poitevin

Candied angelica from the Marais Poitevin, traditional hams, and cured sausages.