Medieval cuisine

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Wine was believed to act as a kind of vaporizer and conduit of other foodstuffs to every part of the body, and the addition of fragrant and exotic spices would make it even more wholesome. Furthermore, many regulation factors have been implicated in the development, maintenance and function, both of adipose tissues, as well as of the cartilage and other joint tissues. The finely sifted white flour that modern Europeans are most familiar with was reserved for the bread of the upper classes. The most prevalent butcher's meats were pork , chicken and other domestic fowl ; beef , which required greater investment in land, was less common. The consumption of a high fructose diet from birth has been associated with a reduction in leptin levels and reduced expression of leptin receptor mRNA in rats. The recipe for Tart de brymlent , a fish pie from the recipe collection Forme of Cury , includes a mix of figs , raisins , apples and pears with fish salmon , codling or haddock and pitted damson plums under the top crust. Even if this limited the combinations of food they could prepare, there was still ample room for artistic variation by the chef.

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