Fogyasztási szokások és változásaik a 17. századi főúri udvarokban
Absztrakt
The analysis of consumption patterns of the three basic victuals (wine, bread, meat) in the seventeenth century shows that differences between social groups inhabiting noble courts were mainly of qualitative and less of quantitative nature. Obviously, bread purely made of white flour went with a higher rank, while members of lower social strata mixed white flour with rye. According to the Praebenda, in the quantity of vine there was no great difference, however, the best vines were due to higher, while worse ones to lower ranks. In the case of meat, poultry and venison were only served on the tables of members of the higher ranks. Changes in consumption habits occurred in the second part of the century, when soup and different kinds of noodles were introduced in Hungary.