Pottage

Pottage is a term used in historical context to describe a type of soup, stew, or porridge that was a staple of the medieval diet, particularly for peasants. The term is derived from the Old French potage, meaning "something that is put into a pot".

History

Pottage has been consumed since prehistoric times, being one of the earliest forms of food preparation. It was a staple food for many ancient civilizations, including the Romans and Greeks. In the Middle Ages, pottage was a common dish in Europe, often made from vegetables such as cabbage, leek, and onion, and thickened with oatmeal or barley.

Preparation

The preparation of pottage involved slow cooking of various ingredients in a pot, often over an open fire. The ingredients could vary widely depending on what was available, but typically included vegetables, grains, and sometimes meat or fish. The result was a thick, hearty dish that could be easily and cheaply prepared, making it ideal for the lower classes.

Cultural Significance

Pottage holds a significant place in cultural history, often being associated with poverty due to its simplicity and the inexpensive ingredients used. It is frequently mentioned in literature and historical texts, providing insight into the diet and lifestyle of people in the past.

See Also

• Medieval cuisine
• History of soup
• Porridge