The article delves into the important roles that inns, taverns, and alehouses played in medieval society, not just as places for adventure but more importantly for meals and lodging. Tast­ing His­to­ry host Max Miller explains the distinctions among these establishments, with taverns being more upscale than alehouses, and inns offering full-service accommodation. Food offerings varied significantly based on local resources, ranging from simple vegetable potages to hearty stews. The article also touches on the linguistic history behind medieval recipes and the evolution of such dining locations over time, emphasizing their social importance.
"If you ever find yourself in the late medieval period, and you are in need of food and drink, you'd better find yourself an inn, tavern, or alehouse."
"You might just get a vegetable potage; in some places it would just be beans and cabbage."
"The actual instructions he reads contain words revealing of their time period: the Biblical sounding smyte for cut, for instance, or eyroun, the Middle English term that ultimately lost favor to eggs."
"Originally, customers of taverns would have drunk wine, which in England was imported from France at some expense."
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