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Eating with medieval dining Spoons

As the cold depths of winter rolls around, thick soups and rich stews of all kinds are on the menu. Spoons, bowls and crusty bread are on the table just as they were in Medieval times, but did you know that how we eat today is not the same as medieval families?

Soups and stews were generally drunk not ‘spooned’ from small bowls with taller sides. The spoon was used similar to a spatula – to scrape up any missed tasty solid and semi-solid morsels at the bottom of the bowl. This is part of why the shape of a medieval dining spoon bowl is so flat compared to our modern spoons. Spoons weren’t about ferrying the liquid or cutting smaller portions – that after all, was the knife’s purpose – they were about capturing the remnants.

Why not try this next time you have a stew – it’s not really that different to a cup-a-soup and it really brings a different dimension to the taste of a soup or stew

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