Medieval cuisine

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One was expected to remain in one's social class and to respect the authority of the ruling classes. In England, they were deliberately introduced by the 13th century and their colonies were carefully protected. Skilled cooks were expected to conform to the regimen of humoral medicine. Surviving medieval recipes frequently call for flavoring with a number of sour, tart liquids. The definition of "fish" was often extended to marine and semi-aquatic animals such as whales , barnacle geese , puffins and even beavers.

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