The diet of the Crusaders varied depending on their location and the specific time period during the various Crusades, which took place from the 11th to the 13th centuries. Generally, the Crusaders came from different regions of Europe and the Middle East, so their diets were influenced by their cultural backgrounds as well. In this post, we will explore what did the Crusaders eat. It’s a very serious question, indeed.
What Did the Crusaders Eat?
Step into the culinary world of the Crusaders, where food was more than just sustenance—it was a delightful pleasure! Just like today’s cultures, meals in the Crusader states were surrounded by rituals and customs, especially when shared with strangers or guests. And boy, did they have a diverse array of cooking traditions! Picture extravagant medieval feasts with game-like beavers and swans, and pies filled with live birds—talk about a culinary adventure!
Nestled in one of the most fertile regions, the Kingdom of Jerusalem was like the biblical “land of milk and honey.” The Crusader states were bustling crossroads of civilizations, where culinary traditions from the Mediterranean, Arabian Peninsula, Near Eastern steppes, and Northern Europe happily mingled. This cultural fusion created a unique and mouthwatering mix of cuisines, but alas, we have limited records of how it all tasted!
However, fret not! We do have some insights into the ingredients used during those medieval times. Bread, the staple of the era, was derived from wheat and barley, and milling was reserved for the elite. Animal products, like lamb, kid, and even pigs (yes, pigs!) were highly prized. Poultry and fish were popular too, with the bounty of the Mediterranean coast supplying fresh and delectable options.
Speaking of fish, this was a real treat for the Crusaders. Unlike in continental Europe, where it was difficult to get fresh fish, those living along the coastlines of Outremer enjoyed a delightful variety of fish, including squid and octopus—yum!
Now, let’s not forget the delightful array of fruits! Imagine oranges, lemons, apples, pears, and bananas—all flourishing in the Levant. Grapes took center stage, enjoyed fresh, dried as raisins and currants, and transformed into wine—ah, the divine taste of vine!
Of course, we can’t overlook the spices and herbs that gave Crusader cuisine its unique flair. Refined sugar, honey, and exotic spices like cinnamon, nutmeg, and cloves, all passed through the bustling ports of Outremer. Cooks and housewives alike had a treasure trove of flavors to experiment with, creating truly wonderful dishes.
With their Greek, Arab, and Turkish neighbors as inspiration and access to such rich ingredients, we can only imagine the mouthwatering delights that emerged from the kitchens of the Crusader states. So, if you ever find yourself time-traveling back to the Holy Land, brace yourself for an unforgettable culinary adventure through the diverse and delectable world of Crusader cuisine!
A more formal answer:
We get a glimpse into the daily cuisine of the Crusaders and the question “What did the Crusaders eat” in the book “Chronicles of the Crusades“, by Jean de Joinville & Geoffroy de Villehardouin:
In 1120, Baldwin of Jerusalem abolished duties paid on essential foodstuffs being brought into the city: wheat, barley, beans, lentils and chick peas.
In addition to these staples, there was an impressive range of culinary raw materials. The olive oil of Palestine had been prized since Roman times, while vegetables included globe artichokes, asparagus, cabbage, lettuces and truffles. Spices, such as pepper, cumin, coriander, cinnamon and ginger, and mastic, are common in medieval recipes, and were among commodities exported from Acre to Europe in the late 13th century.
At time time the Dominician friar Burchard of Mount Zion recalled seeing fennel, sage, and rue growing wild in the fields, and parsley, mint and other herbs also flourished, as today. Hare, quail, partridge, deer and wild boar might have fallen to hawk or bow, and archaeological excavation has shown evidence of sheep and goats as well as cattle.
Dairy products, including yoghurts and cheeses, were an important part of a meal, and fish were readily available on the coast and around the Sea of Galilee.
The variety and the novelty of fruits were a source of amazement to westerners: dates, bananas, melons, water melons, gourds and grapes, which came in huge bunches. Lemons, oranges and pomolos were used for sauces to eat with chicken or fish. Pears, apples, cherries and nuts were imported from Damascus. Grapes, figs and apricots were often dried, and some were made into conserves or syrups, which were diluted with water to make refreshing drinks, or with snow from Mount Hermon or Lebanon to make sorbets.
Wine, although forbidden by Muslim dietary law, was produced by Christians in Bethlehem, the Rafraim Valley, Nazareth and Sidon.
The best honey came from Jerusalem, where bees could feed on wild thyme in the Judaean hills; and sugar cane was grown and refined as sugar in the Jordan Valley and around Tyre and Acre for export to Europe.
Despite this array of foodstuffs, at least two religious houses in Jerusalem imported sides of bacon, barrels of tunny fish, cheeses and wine from Sicily for their own use in the 12th century. And the raising and consumption of pork (also forbidden to Muslims) increased dramatically in areas where Christian Franks settled.
Chronicles of the Crusades
It was also depending on the region:
European Crusaders typically brought their traditional foods with them on the long journeys to the Holy Land. Their diets mainly consisted of:
- Bread: A staple food for the Crusaders, usually made from wheat or barley.
- Meat: Meat was a significant part of their diet, including beef, pork, lamb, and game meat when available.
- Cheese: A common food item that provided essential nutrients and could be preserved during travels.
- Wine and Ale: Beverages like wine and ale were prevalent among the Crusaders, as they were widely consumed in medieval Europe.
- Fruits and Vegetables: When possible, they ate fruits and vegetables, such as apples, pears, figs, and carrots.
Middle East-based Crusaders who settled in the Middle East had access to different foods influenced by the region’s culture and trade routes. Their diet included:
- Flatbreads: Various types of flatbreads like pita and lavash were commonly eaten.
- Rice and grains: Rice, lentils, and other grains were part of their diet.
- Dates and dried fruits: These provided a good source of energy and nutrients.
- Olive oil: Widely used for cooking and as a condiment.
- Nuts and seeds: Often consumed as snacks or included in meals.
- Spices: Middle Eastern cuisine incorporated a wide range of spices, such as cumin, coriander, cinnamon, and saffron.
It was not always great…
It is worth noting that during sieges and difficult times, the Crusaders might have faced scarcity of food, leading them to consume whatever was available, including animals not commonly eaten or even inedible items.
Overall, the Crusaders’ diet was influenced by the region they came from and the local food resources they encountered during their travels and settlements in the Holy Land.