The Table
During Middle Age food was served boiled in big pots in the houses fireplaces or in taverns. Europeans during Middle Age were well known consumers of animal fats. Eggs and meats were cooked in glass or terracotta containers; all foods were seasoned with spices and aromas. Meats and vegetables were well kept  under grease, under ashes or in brine, while eggs were kept as hard boiled.
 

During the Carolingian age was introduced the fabric table cloth used  to cover the table and to clean mouth and hands.
The main reason was that during those years the only silverware existing were spoons and each person  took his portion on the table with his hands. Male and female were eating in the same plate and drinking in the same glass.
The most common foods among rich people were pork meat seasoned with spicy herbs such as pepper, cinnamon and nutmeg.
Wheat, rye and barley bread had been for a long time the feeding base for some  people, adding once in a while a little cheese, or some smoked or salted with meat. Poor people could hardly get a single meal made of rye or oats bread, milk and vegetables.
The farmer’s diet was quite various, with cereals and other products from the land and from the woods.
The most used meats were sheep, chicken or fish, among rich people game could be easily found, hunted in  the open fields.
The most common drinks were cider, a sort of fermented wine and apple extract.
Among rich people white wine was considered very delicious, together with red wine and beer; and finally most meals were finished with honey cookies. Coffee, tea and sugar were not known yet.