Historical Nonfiction

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Medieval Meals

The staple of any peasant’s diet was gruel — what we’d today call oatmeal. Bread, if they had it, was black. That may sound healthier, but grains back then were coarse and filled with impurities. Fungus, mold, and weevils would have been common. And if you got really lucky, you might get ergotism. This was caused by fungus-infected rye, which when cooked produced a fatal hallucinogen. And for those who didn’t die, a life of rotten teeth and horrendous breath awaited, because oral hygiene was as common as unicorns.

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    that would like to travel back in time think...the Hollywood films.
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