Medieval cuisine

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The first step was to move the fireplaces towards the walls of the main hall, and later to build a separate building or wing that contained a dedicated kitchen area, often separated from the main building by a covered arcade. By the 13th century, Hausbrand literally "home-burnt" from gebrannter wein, brandwein ; "burnt [distilled] wine" was commonplace, marking the origin of brandy. A bread-based diet became gradually more common during the 15th century and replaced warm intermediate meals that were porridge- or gruel-based. In England, they were deliberately introduced by the 13th century and their colonies were carefully protected. As with almost every part of life at the time, a medieval meal was generally a communal affair. Fruit was readily combined with meat, fish and eggs.

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