Fresh Meat and Fish in the Middle Ages

Depending on their status in society and where they lived, medieval people had a variety of meats to enjoy. But thanks to Fridays, Lent, and various days deemed meatless by the Catholic Church, even the wealthiest and most powerful people did not eat meat or poultry every day. Fresh fish was fairly common, not only in coastal regions, but inland, where rivers and streams were still teeming with fish in the Middle Ages, and where most castles and manors included well-stocked fish ponds. Those who could afford spices used them liberally to enhance the flavor of meat and fish. Those who could not afford spices used other flavorings like garlic, onion, vinegar and a variety of herbs grown throughout Europe. The use of spices and their importance has contributed to the misconception that it was common to use them to disguise the taste of rotten meat. However, this was an uncommon practice perpetrated by underhanded butchers and vendors who, if caught, would pay for their crime. Meat in Castles and Manor Homes A large portion of the foodstuffs served to the residents of castles and manor homes came from the land on which they lived. This included wild game from nearby forests and fields, meat and poultry from the livestock they raised in their pastureland and barnyards, and fish from stock ponds as well as from the rivers, streams and seas. Food was used swiftly -- usually within a few days, and sometimes on the same day -- and if there were leftovers, they were gathered up as alms for the poor and distributed daily. Occasionally, meat procured ahead of time for large feasts for the nobility would have to last a week or so before being eaten. Such meat was usually large wild game like deer or boar. Domesticated animals could be kept on the hoof until the feast day drew near, and smaller animals could be trapped and kept alive, but big game had to be hunted and butchered as the opportunity arose, sometimes from lands several days travel away from the big event. There was often concern from those overseeing such victuals that the meat might go off before it came time to serve it, and so measures were usually taken to salt the meat to prevent rapid deterioration. Instructions for removing outer layers of meat that had gone bad and making wholesome use of the remainder have come down to us in extant cooking manuals. Be it the most sumptuous of feasts or the more modest daily meal, it was the lord of the castle or manor, or the highest-ranking resident, his family, and his honored guests who would receive the most elaborate dishes and, consequently, the finest portions of meat. The lower the status of the other diners, the further away from the head of the table, and the less impressive their food. This could mean that those of low rank did not partake of the rarest type of meat, or the best cuts of meats, or the most fancily-prepared meats; but they ate meat nonetheless. Meat for Peasants and Village-Dwellers Peasants rarely had much fresh meat of any kind. It was illegal to hunt in the lords forest without permission, so, in most cases, if they had game it would have been poached, and they had every reason to cook it and dispose of the remains the very same day it was killed. Some domestic animals such as cows and sheep were too large for everyday fare and were reserved for the feasts of special occasions like weddings, baptisms, and harvest celebrations. Chickens were ubiquitous, and most peasant families (and some city families) had them; but people would enjoy their meat only after their egg-laying days (or hen-chasing days) were over. Pigs were very popular, and could forage just about anywhere, and most peasant families had them. Still, they werent numerous enough to slaughter every week, so the most was made of their meat by turning it into long-lasting ham and bacon. Pork, which was popular in all levels of society, would be an unusual meal for peasants. Fish could be had from the sea, rivers and streams, if there were any nearby, but, as with hunting the forests, the lord could claim the right to fish a body of water on his lands as part of his demesne. Fresh fish was not often on the menu for the average peasant. A peasant family would usually subsist on pottage and porridge, made from grain, beans, root vegetables and pretty much anything else they could find that might taste good and provide sustenance, sometimes enhanced with a little bacon or ham. Meat in Religious Houses Most rules followed by monastic orders limited the consumption of meat or forbade it altogether, but there were exceptions. Sick monks or nuns were allowed meat to aid their recovery. The elderly were allowed meat the younger members were not, or were given greater rations. The abbot or abbess would serve meats to guests and partake, as well. Often, the entire monastery or convent would enjoy meat on feast days. And some houses allowed meat every day but Wednesday and Friday. Of course, fish was an entirely different matter, being the common substitute for meat on meatless days. How fresh the fish would be depended on whether or not the monastery had access to, and fishing rights in, any streams, rivers or lakes. Because monasteries or convents were mostly self-sufficient, the meat available to the brothers and sisters was -- usually -- pretty much the same as that served in a manor or castle, although the more common foodstuffs like chicken, beef, pork and mutton would be more likely than swan, peacock, venison or wild boar. Continued on Page Two: Meat in Towns and Cities Meat in Towns and Cities In towns and small cities, many families had enough land to support a little livestock -- usually a pig or some chickens, and sometimes a cow. The more crowded the city was, however, the less land there was for even the most modest forms of agriculture, and the more foodstuffs had to be imported. Fresh fish would be readily available in coastal regions and in towns by rivers and streams, but inland towns could not always enjoy fresh seafood and might have to settle for preserved fish. City dwellers usually purchased their meat from a butcher, often from a stall in a marketplace but sometimes in a well-established shop. If a housewife bought a rabbit or duck to roast or use in a stew, it was for that mid-day dinner or that evenings meal; if a cook procured beef or mutton for his cookshop or street vending business, his product wouldnt be expected to keep for more than a day. Butchers were wise to offer the freshest meats possible for the simple reason that theyd go out of business if they didnt. Vendors of pre-cooked fast food, which a large portion of city dwellers would frequent due to their lack of private kitchens, were also wise to use fresh meat, because if any of their customers got sick it wouldnt take long for word to spread. This is not to say there werent cases of shady butchers attempting to pass off older meat as fresh or underhanded vendors selling reheated pasties with older meat. Both occupations developed a reputation for dishonesty that has characterized modern views of medieval life for centuries. However, the worst problems were in crowded cities such as London and Paris, where crooks could more easily avoid detection or apprehension, and where corruption among city officials (not inherent, but more common than in smaller towns) made their escapes easier. In most medieval towns and cities, the selling of bad food was neither common nor acceptable. Butchers who sold (or tried to sell) old meat would face severe penalties, including fines and time in the pillory, if their deception was discovered. A fairly substantial number of laws were enacted concerning guidelines for proper management of meat, and in at least one case the butchers themselves drew up regulations of their own. Available Meat, Fish and Poultry Though pork and beef, chicken and goose, and cod and herring were among the most common and abundant types of meat, fowl and fish eaten in the Middle Ages, they were only a fraction of what was available. To find out the variety of meats medieval cooks had in their kitchens, visit these resources: Types of MeatTypes of FowlTypes of FishMedieval Food Preservation

Bill Cosby- Pound Cake Speech Essay - 1196 Words

An Emotional Uprising The Pound Cake Speech was given by Bill Cosby in May 2004, at an event to commemorate the 50th anniversary of the Brown v. Board of Education Supreme Court decision. In this speech, Cosby was highly critical of some members and subsets of the African American community in the United States. He criticized the use of African American dialect, the prevalence of single-parent families, the emphasis on material gain at the expense of necessities, and various other social behaviors. Bill Cosby was effective in his speech because he combined a humorous approach with an emotional and logical appeal, that kept his audience engaged and interested in his speech. In this speech, Bill Cosby appealed to the pathos or, the†¦show more content†¦I wanted a piece of pound cake just as bad as anybody else (laughter) And I looked at it and I had no money. And something called parenting said, if you get caught with it you’re going to embarrass your mother. Not you’re going to get your butt kicked. No. You’re going to embarrass your family. (Cosby Par. 9) This greatly engages the audience in because Cosby knows that his audience likes humor. He uses his well known, classic, sense of humor and voice to tell a story that the audience responds to with laughter and applause. This is Cosby’s most effective form of appeal. Bill Cosby’s stereotypical humor gives his audience not only something to think about, but also a chance to laugh at a major issue we have today. Bill Cosby also does an excellent job appealing to the audience’s sense of logic, or logos. He appealed to the audience’s logic with ease because he easily related to his audience. He knew how his audience portrayed the world and how they thought about the issues of our nation. Cosby knows his audience is educated and speaks to them with language that they can understand and relate to. He appeals to their logic well in the eighth paragraph of his speech. â€Å"Fifty percent dropout rate, I’m telling you, and people in jail, and women having children by five, six different men. Under what excuse? I want somebody to love me. And as soon as you have it, you forget to parent. Grandmother, mother, and great grandmother in the same room,Show MoreRelatedBill Cosby1949 Words   |  8 PagesBILL COSBY William Henry Bill Cosby, Jr.  (born July 12, 1937) is an American comedian, actor, author, television producer, educator, musician and activist. A veteran stand-up performer, he got his start at various clubs, and then landed a starring role in the 1960s action show,  I Spy. He later starred in his own series, the  situation comedy  The Bill Cosby Show, in 1969. He was one of the major characters on the  childrens television  series  The Electric Company  for its first two seasons, and created

Auction system Free Essays

Placement Manager paper work. If any student got call for Interview placement manager has to inform to the student. In order to avoid manual problem we are design existing system as online Training and Placement system, so the what ever the information placement manager has to pass to the student he/she can inform online. We will write a custom essay sample on Auction system or any similar topic only for you Order Now All the resume send by the student which can be maintain in the database and if any interview call placement manager got he/she can inform through mail to every student. 1. 2 Scope This system can be used as an application for the TOP of the college to manage the student information with regards to placement. Students logging should be able to upload their information in the form of a C.V.. Visitors/Company representatives logging in may also access/search any information put up by Students. It provides an only online platform to fill upload their information in the form of a C.V.. Visitors/Company representatives logging in may also access/search any information put up by Students. Online Training And Placement : Online Training and Placement project is aimed at developing an online application for the Training and Placement Dept. Of the college. The system is an online application that can be accessed throughout the organization and outside as well with proper login provided. Functional components of the project: Following is a list of functionalities of the system. More functionality that you find appropriate can be added to this list. And, in places where the description of nationality is not adequate, you can make appropriate assumptions and proceed. A person should be able to -Access/ Search C.v./information from the first page (only read access). -login to the into the system – Upload his/her C.V.. – See/change his/her details. – Get help about the application on how to use the different features of the system. An admit login should be present who can read as well as remove any uploads. Preferably it should be given to the TOP. Software Requirements: – Operating System How to cite Auction system, Papers

Marketing Fundamentals for Product Awareness - MyAssignmenthelp

Question: Discuss about the Marketing Fundamentals for Product Awareness. Answer: Introduction Marketing can be construed in several manners. The relevance of marketing in this case in point is for new product wine preserver. The sphere of marketing in the write-up is the effusively established notion which incorporates marketing objectives, preferred market segment, market strategy and action plan for first six months .The underlying view prevalent is that there subsists a market enlargement prospective which can establish the brand and robust the sales for the organization. Comprehensive marketing commotion to create the new product category in market has been renowned as the most influential means of attaining the marketing objective. Wine has been effective in hitching affirmative dimensions of Australias reflexion and by means of marketing of new product and promotion distinction can add great value to new product in Australian marketplace. Marketing Objective Product Awareness Product awareness is significant for new product or businesses and can have extensive effect over other objectives, as reduced span is entailed in fostering relationships with potential users. This goal usually intent to inform groups or people who have appeal in the service or product and offering information on the advantages of using your artefact over others. The emphasis is on supplying informative artefact information to bountiful individuals as possible (Kvarvyy Mohammad, 2009). The prime focus would be to develop awareness amongst people about the wine preserver. In terms of distinguished product, wine preserver wins the race since its a unique concept for wine lovers. We live in the world of technology and social media, so the use technology and social platforms would be a good means to reach end user (Armstrong, Kotler, 2011). Customer Satisfaction and Retention Customer satisfaction is conventionally understood as a feeling that an individual experiences when a purchase meets or is above the expectation level. Enhancing customer satisfaction is the prime objective of many organisations. Business owners apprehend that customer satisfaction is the driver to prolonged business success. Gratified customers usually offer repeat trade, referrals along with word of mouth publicity. Organizations learn from feedback provided by customers and stimulate it to expand business, artefact and services with the aim of present and perspective customers witnessing and reacting affirmatively (Bennett Rundle-Thiele,2004). Customer retention is the exercise that a seller relinquishes so as to evade customer defections. This is all about captivating the right customer procuring them to buy frequently and in accelerated quantities and to lead to more end users (Anderson Narus, 1998) . This is the dimension of the organization competence to offer sufficient value with its services or products for the user to indulge in for regular purchase (Leverin Liljander, 2006). In the case of wine preserver the artefact is quite distinctive and new to the people and market, which means it need to satisfy customer apprehensions so as to retain them . Customer withhold is also crucial for the purpose of reduced customer acquisition costs, accelerated referrals and enhanced revenues . Several elements like product, price, place, promotion and brand constitutes for customer satisfaction and retention. The diagram below depicts the framework for customer retention: Brand Management Brand management is a broad multi-dimensional and diverse application of the numerous methodology organizations can adapt to magnify consumer engagement, awareness, loyalty and retention. Brand management techniques are relentlessly emerging and the numerous distribution channels amongst companies and their customers is also hastily changing. By developing a long lasting influence and substantial relationship with customers, organizations can reserve user and build brand loyalty. Preferred brand is something every enterprise wishes to be, since the cost of preserving loyal customers is far below the price of acquiring fresh ones. Loyal customers are economical and contended users are likely to dialogue about the organization in an affirmative manner (Moraga,2008). Building brand is far ahead of companies name, logo or slogan rather its a comprehensive experience customers and prospects have with service, product or company. The object of brand management is to perceive the equity of the organization to a new elevation by means of consecutive steps which add significance to the brand and eventually place the brand firmly in the mind of users. Generally there are four prime ingredients in brand management and these moves provide maximum outcome over a span of time to create a brand. They are demonstrated by means of diagram below: Preferred Market Segment-Targeted Customers, Intended Positioning A market evaluation should concentrate on those places that have particular want or need they desire to be fulfilled, so that they are motivated to buy the product. Once perspective market segment have been identified, elements such as growth, market size, accessibility should be ascertained along with market analytical like gender, age, expenditure trend, education level, ethnicity , income, usage rate ,behavioural intentions and cultural factors(Gounaris,2005). The new product wine preserver can be unveiled in markets by hunting for wine consumers across several markets. This permits producers to evade risky homologizing processes and big bucket operational changes along with peril unsold product concern which could precede to intense predetermined weakness or at vilest ,the undesirable role of barely non-users. Wine and dine complement each other, so idea of sample being supplied to established restaurants to organize tastings and creditability of the product would act as a point of reach to consumers. Special promotional events and weekends surprise may be structured to boost the reach amongst crowd. The prime targeted customer would be a regular wine consumer who can be inclined towards wine preservation devices. In this manner, the creation can be distinguished with high margins of malleability to the various trends of need even in the concise span of period. Positioning needs to situate the product in the cognizance of the user and discriminate the company, product and the brand from the rivals. Marketing Strategy Marketing techniques is amongst the prime elements correlated with the expected business outcome in a cut throat market place. It is the crucial component that is needed for product steadiness in an aggressive market status(Alvdary,2007). Marketing strategy is far ahead of mere advertising and promotion activities. After the recognition of target market the step ahead would be to develop techniques for other components of marketing plan such as product and promotion strategy. Product Product is considered as an article that fulfils a desire or a necessity. A successful creation has to satisfy a peculiar want in the market (Ismail,2013). Functionally it must be competent to accomplish its task as promised .The foundation of growth from marketing dimension should be to establish the product in the thought of the target market as a desired artefact. There needs to be understandable communication amidst the potential users and customers in context to its features and benefits. Only, if the product is useful and distinctive, consumer will opt for it even when if it is over-priced. Components of product that can be considered in marketing product comprises of its quality ,design, variants available, different sized units ,brand name ,features ,packaging ,services and customer satisfaction. Wine preserver is an exceptional product with features that retains freshness and preserves wine from getting in contact with oxygen, even after several days of opening. Promotion Strategy Promotion is quite significant element of marketing since it can boost brand sales and recognition. It is imperative to devote in promotional activities as a prerequisite to attaining the market objective .The kind of promotion activities undertaken in a particular market will rely on the characteristics of that marketplace as they correlate to Australian wine. This will ascertain the virtual attention focussed to trade, media, target groups and consumer audiences amongst each one. The blend of promotional strategy will rely on the budget of organization, the message company wants to convey and the target segment Advertising ,sales promotion ,public relations ,sales team, direct marketing all are elements comprehensive promotion strategy .Few illustrations are underpinned: Action Plan The action program for six months post product launch would be to concentrate on product awareness combat with marketing mix techniques to situate the product in the cognizance of buyers. Laterally focal point would be to consider product strategies as a significant constituent to attain the market objectives. Usually after the creation is launched the artefact is assumed to make its own way. Organization is expected a build action plan after the product is unveiled .Nevertheless product management is required to consider product differentiation, product life cycle and techniques to build and enhance product sales. Organization needs to create an approach that aids to accelerate the market share. There are numerous ways to accomplish the objective: Market strategies Sales strategies Price strategies Distribution strategies Promotion strategies Product strategies Developing efficient product strategy is much more than building specialization tactics. Two outstanding product strategies are discussed below: Product development It is assumed to consider the purchaser, his needs, the creation positioning in the marketplace and the distinct features product presents. After the product is inaugurated confirm that it constantly meet the customers expectations and develop the artefact as necessitous .The peril with the fresh product is raised cost and the disappointment to sell the new creation or elevate creation at increased sales figure and at the assumed volume. Product diversification it is all about accompanying the prevailing business and dispersing the risk of single product or single line by diverging with more correlated or even unconnected products that aid to grow the sales and scatter risk. References Alvdary, H. (2007) Marketing and market management. International Journal of Marketing. 1(1). pp.1-10. Anderson, J. C. Narus, J. A. (1998) Business marketing: understanding what customers. International journal of Marketing. 1(1). pp.1-10. Armstrong, G., Kotler, P., (2011). Marketing: An Introduction (10th Edition), Upper Saddle River, NJ, Pearson Prentice Hall. Australian Wine and Brandy Corporation (AWBC), the Winemakers Federation of Australia (WFA) and the Winemakers of Rutherglen (WOR)(2009) [Retrieved: 21 May 2017] https://www.wfa.org.au/assets/strategies-plans/pdfs/Fortified_Wines_Strategy.pdf Bennett, R., Rundle-Thiele, S. (2004). Customer satisfaction should not be the only goal. Journal of Service Marketing, 18,7, 514- 523. Gounaris, S. P. (2005) Trust and commitment influences on customer retention: insights from management. International Journal of Service Marketing. 1(1). pp. 1-10. Ismail, M. B. M. Velnampy, T. (2013) Marketing Mix of Product Life Cycle (MMPLC) and Business Performance (BP) for Sarong of Royal Handloom Weaving Factory (RHWF). European Journal of Commerce and Management Research (EJCMR). 2(8). pp. 1-10. Kvarvyy, K. Mohammad, M. (2009). Competitive reaction- and feedback effects based on VARX models of pooled store Ali Pour. Marketing Management. 36(2). pp.230-240. Leverin, A. Liljander, V. (2006). Does relationship marketing improve customer relationship satisfaction and loyalty. Paper presented in International Conference: Proceedings of International Conference, Department of Marketing, Swedish School of Economics and Business Administration, Switzerland. Moraga, T. E., Parraga, V. A. Z., Gonzales, Z. F. (2008). Customer satisfaction and Loyalty. Journal of Consumer Marketing, 25(5), 302- 313.of the Academy of Management. 1(2). pp.1-10. Patterson P. G., Johnson L. W., Spreng R. A. (1997). Modeling the determinants of customer satisfaction for business-to-business professional services. Journal of the Academy of Marketing Science, 25,1, 4-17. Peterson, R. A. (1995). Relationship Marketing and the Consumer. Journal Reynolds Jon (2010) The Australian Wine Industry and the Impact of Knowledge-flow on Performance. [Retrieved:22May,2017] https://www.oenologic.com.au/wp-content/uploads/Knowledge-Management-an-Australian-Wine-Industry-Study.pdf Wines of western Australia (2014) Western Australia Wine Industry Strategic Plan 2014-2024[Retrieved:22May,2017]https://static1.squarespace.com/static/552d3a93e4b0a7ee3a2ce896/t/555c10ffe4b04aa921b678dc/1432097023899/35368+WINE_Wine+Industry+WA_Strategic+Plan_WEB.pdf