Ever wondered how it feels to dine like a king or queen? While you may not have their power, you can now enjoy some of the many foods that were once reserved just for them. We’re talking about exotic meats to the most common fruit that’s now accessible in groceries. Truly, these 18 foods have made their way from the royal banquet hall to our dining tables. Get ready to be fascinated by the histories of these one-of-a-kind delicacies.
18. Tyrian Purple Foods
Ever thought of purple food with that natural food coloring? That’s the Tyrian purple for you, which is a vibrant reddish-purple dye that requires thousands of snails to make just an ounce. They were reserved exclusively for royalty and the highest nobility of society during ancient times. That’s also the reason why purple is associated with luxury and royalty!
17. Cockentrice
Cockentrice was considered a mythical beast back then, where they served in lavish medieval banquets. It’s actually a combination of the front half of a piglet and the back half of a castrated rooster sewn together. They were roasted and made to impress guests with their bizarre appearance. It was made a symbol of a host’s wealth and creativity, which was a real showstopper during royal feasts.
16. Swan
Another bird that graces the royal dinner table is the swan. They were considered to be noble birds because of their purity and grace. They were often re-dressed in their feathers after being roasted and presented with a crown on their heads to be a centerpiece. Back then in England, all swans were actually considered property of the Crown, and it was illegal to hunt or eat them.
15. Lamprey Eels
These bloodsucking eels were once a delicacy for European royalty. King Henry I of England was so fond of them that there are whispers that he died from eating too many of them. It was a tradition for the city of Gloucester for centuries to send its reigning monarch a lamprey pie every Christmas. Believe it or not, their meaty flavor was highly sought after by kings and queens. Today, you can still find lamprey on menus in Portugal and Spain for everyone.
14. Peacocks
Turkey wasn’t a showstopper centerpiece back then, as it was actually a peacock. They used to be a symbol of immortality and resurrection because of their iridescent blue and green plumage. Like a swan, they were roasted and re-dressed in their feathers in royal banquets. Their meat is said to be quite tough and stringy.
13. Sugar
Surprise, surprise, sugar may be a staple in the kitchen today, but it used to be so rare and expensive that they were only reserved for the wealthiest members of society. In medieval Europe, sugar was mainly used for medicinal purposes. The desire for it fueled exploration and colonization, which had its share of darkness in history. But now, they’re easily accessible and added to almost every dish we know.
12. Beaver’s Tail
Fun fact: Beavers were actually considered a fish during Medieval times. They were actually eaten by Medieval Christians who weren’t allowed to eat meat on Fridays. Their tails were scaly and flat, so cooks either grill or roast them. It was a popular dish among royalty and the wealthy who could afford to serve it at their tables.
11. Saffron
Saffron is known as red gold as it’s one of the most expensive spices in the world. With that, they used to be a luxury resource for royalty. They were harvested from the stigmas of a crocus flower and were used for their intense flavor and medicinal properties. They were also used as a natural food coloring and in perfumes and dyes. Today, saffron is still expensive, but it’s now much more accessible than in the past.
10. Pineapples
Pineapples were first introduced to Europe from America. They were considered an exotic fruit due to their spiky crowns and sweet flesh that symbolized wealth and hospitality. They were so rare and expensive back then that they were often rented for parties. They were a favorite among royalty and displayed as a centerpiece in banquets. It’s funny how you can buy a pineapple today for a few dollars from your local grocery store.
9. Boar’s Head
During Christmas feasts, a boar’s head was the centerpiece as they symbolizes strength and courage. The head would be garnished with bay leaves and rosemary, while an apple would be placed in its mouth. This tradition dates back to the ancient pagan rituals and was adopted by Christian royalty for Christmas time.
8. Truffles
Diamonds of the kitchen, as they are, truffles have been prized for their intense aroma and unique flavor. This mysterious fungus grows near the roots of certain trees. They were a favorite among European royalties and the wealthy elite. They were so valuable that they were given as gifts to royalty. Today, you can now find a truffle dish at many restaurants as they’re much more accessible.
7. Caviar
Even now, caviar is synonymous with luxury. These black pearls were often salt-cured roe of the sturgeon fish and were a favorite of Russian czars and Persian shahs. The sturgeon, which can live up to 100 years, was all over the Caspian Sea back then, but overfishing has made them endangered. This is the reason why the caviar is expensive. The difference is that anyone, regardless of social status, can try them out today.
6. Chocolate
Chocolate was once a highly prized delicacy for the Aztec and Mayan royalty. They consumed them bitter as a frothy drink mixed with chili peppers, vanilla, and other spices, as they were believed to have energizing properties. The Spanish conquistadors brought cacao in Europe, which became a hit among the aristocracy. They sweetened it with sugar and served it as a hot beverage in ornate chocolate pots. With the Industrial Revolution, cacao became affordable to everyone.
5. Lobster
Lobsters were once considered a poor man’s food as they were abundant in colonial America. But it wasn’t until the mid-19th century that lobsters gained the luxury food. Wealthy Victorians developed their taste and served it in high-end restaurants and royal banquets. While it’s still a delicacy today, it’s much more accessible for everyone than in the past.
4. Foie Gras
Foie gras is a delicacy made from the fattened liver of a duck or a goose. Ancient Egyptians were credited with discovering that they could actually fatten livers by force-feeding the birds. The practice was later adopted by the Romans and the French. In France, it became a staple in royal banquet halls and a symbol of culinary excellence. Today, this luxury dish is controversial and is banned in other countries.
3. White Bread
When we say bread, we have a variety to choose from, but in medieval Europe, the type of bread you could eat was an indicator of your social status. All the wealthy and royalty choose to eat only white bread made from sifted flour. Meanwhile, the peasants ate dark bread made from rye and grains. White bread was labor-intensive as the process involves sifting flour to remove the bran and germ, which is why it has a high price tag.
2. Ice Cream
The ancient Chinese are credited with inventing the first ice cream-like dessert. It was made of buffalo milk, flour, and camphor. Roman emperor Nero loved the frozen treat so much that he would send his servants to the mountain to collect snow. It will be flavored with fruit and honey. Meanwhile, in the 13th century, Marco Polo brought the recipe to Italy, which became popular among the Italian aristocracy. But in the 19th century, the ice cream maker was invented, which brought it to the masses.
1. Coffee
The coffee plant was actually first discovered in Ethiopia and was brought to the Arabian Peninsula. In the 17th century, it was introduced in Europe and became a hit with the aristocrats. Coffeehouses became social hubs where artists, writers, and intellectuals hung around. Through globalization, everyone got their taste of coffee until it became what it is today.