Gastronomical Revival in the Feudal Courts

Around 1200 A.D. life in the courts became less difficult, commerce and social life resumed and the feudal lords frequently organized celebrations, feasts and tournaments. At the most important meals, the courses were legion but cooked and served with no variety or cohesion. There was an endless series of roast meats seasoned with a garlic sauce (garlic, herbs, sweetmeats and almonds). The meal was finished with cheese and fruit. There was little change from Roman cuisine, but the spices of the East were beginning to arrive in greater quantity and their exotic aromas starting to scent the food - a prelude to coming refinements.