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Middle Ages: Root vegetables, grains like barley and oats, game meats, and freshwater fish. Dairy in the form of cheese and butter.
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Renaissance: Addition of more exotic spices, fruits like oranges and lemons, and refined sugar. Increased consumption of bread made from finer flours.
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Colonial Era: Introduction of potatoes, tomatoes, corn, and beans from the Americas. Cocoa, vanilla, and new spices also incorporated into the diet.
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Industrial Revolution: Canned vegetables and fruits, more readily available meat products like beef, pork, and chicken. Introduction of tea and coffee as popular beverages.
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Early to Mid 20th Century: Processed foods like canned soups and meats, chocolate, and factory-made bread. Rise in popularity of foods like pasta and rice.
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Late 20th Century: Widespread availability of various fruits and vegetables year-round. Increased consumption of fish, poultry, and lean meats. Growth in popularity of dairy alternatives.
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21st Century: Organic fruits and vegetables, plant-based meat substitutes, artisanal breads and cheeses. Revival of ancient grains and traditional cooking methods. High interest in fermented foods like yogurt, kefir, and sauerkraut.
European Diets
The European diet has undergone significant transformations over the last 500 years, shaped by historical events, colonial exploration, and technological advancements. The palette of foods has diversified immensely, moving from simple, locally-sourced meals to a rich tapestry of ingredients and cuisines from around the world.
