Medieval foods and diets depended totally on your status. People who lived in large houses, had a large range of food available for themselves. Fowls such as larks, capons, geese, and chickens were available to the master/lord and his family. They would also dine on some other meats such as beef, bacon, lamb, and families which lived close to water could regularly have salmon, herring, eels ands any other fresh water fish. Fish could either be found sold fresh or smoked and salted. Wealthy societies could afford large amounts of milled flour and other meals made from grain. Products such as cheese and butter could only be seen on the manor table.

Medieval peasants sadly had a much simpler diet available to them. Most of the wheat they harvested went to the market, and peasant bread was made from barley and rye, baked into dark heavy loaves. Not something I would look forward to. Ales made from barley would conquer their thirst, as would water from the well added with it was honey. The peasant society didn't recieve much proteins from peas and beans that would be added to bread and *pottage.

*Pottage: Pottage was thought better over bread during that time, because it didn't require grains from the miller who portected them well. Foods would be combined to make a thick soup such as raw vegetables which were considered unhealthy and rarely eaten, some families may have added some salt pork or bacon for flavor and protein.

Ale was also drunk with their food for more calories. Hard to believe but these diets were some what good for them for they contained little fat and had lots of fibers. Sadly, it was rare to be always full at that time.