D10 B:Comparing the Past and Present Societies.
The obvious: The Present: We have technology such as Telivision, DvD's, VCR, Computers and much more. We have tools such as the oven, microwaves, stoves etc. Our furniture is far much more comforatable than what it was then. In our Society we are a democracy. We faire in others, take care of eachother, we are equal. Medieval time was pretty rough. There were laws which wern't fair. You were either upper class or lower class, there was no middle. Peopl get help these days, those days if you wanted help you only had yourself. I could go on and on about all this, but it simple just to look though it with imagination. Imagine living in the lifestyle they did. Imagine having no vote. To compare the two: our past is remarkably different to what it is today, we have a much better knowledge and resources. The Past didn't have very good knowledge of nutrition, they didn't even have antibiotics to treat the sick. So it was dangerouse to set sick, almost every illness needs antibiotics to be cured.
So to summarise: The present is a much healthier place to be living in, we have doctors who cure the ill, we vote, we are a democracy, we have tools and technology, the present didn't have any of this, they had doctors that could rarely cure such illnises.
Wednesday, July 1, 2009
Medieval Conflicts & Wars. Timeline.
D10 C: developing timelines.
429-435:Vandal Invasion of Africa
595-616:Byzantine-Avarian War
603-628:Byzantine-Persian War
711-715:Muslim Conquest of Spain
732:The battle of Tours
777:Charlernagne invades spain
800-900:Viking Raids on Europe
1066:Norman Conquest of Britain
1095-1099:The First Crusade
1144-1155:The Second Crusade
1187-1192:The Third Crusade
1190-1227:Conquest of Genghis Khan
1194-1202:Fourth Crusade
1201-1206:Fifth Crusade
1216-1218:The Sixth Crusade
1227-1229:Crusade of the Emperor Frederic II
1240-1241:Crusade of Earl Richard of Cornwall
1245-1254:First Crusade of King Louis IX of France
1282-1302:War of Sicilian Vespers
1295-1314:Scottish Wars of independence
1270:Second Crusade of King Louis IX of France
1337-1453:Hundred Year War
Primary and Secondary Sources.
D11 B: Demonstrating I can evaluate primary and secondary resources on my project.
My evaluation for Primary and Secondary resources: The evidence that I have provided is Secondary because it has been read and put into my own words but it is still from a second party because I was never there and I couldn't have witnessed anything of my own and from my perspective, if I was there to witness something, and I wrote about it or talked about it, it would be a primary source for the person who was listening or reading what I said or wrote, but if the person who listened to me told someone else then that person would be listening from a secondary source.
My evaluation for Primary and Secondary resources: The evidence that I have provided is Secondary because it has been read and put into my own words but it is still from a second party because I was never there and I couldn't have witnessed anything of my own and from my perspective, if I was there to witness something, and I wrote about it or talked about it, it would be a primary source for the person who was listening or reading what I said or wrote, but if the person who listened to me told someone else then that person would be listening from a secondary source.
Answer & Point of View.
Big Fat Question Answer.
D11 C: Demonstrating I can present a point of view with historical evidence, concepts and conventions.
If I were to go back in time and live the way the peasants lived I would make a change, I would not want to live poorly and be treated unfarely. I would like to think that I would try living the way they did, but to be honest I think I would make a good change to there diet, living lifestyle, tools, knowledge and communication. To bring the knowledge from 2009 to whenever they lived would be a bright but also a scary idea; if we discovered things earlier things would end much quicker, it'd be better to think that things should stay the way they are untill someone discovers a different way, no-one wants a re-run of the whole past (though it might help us with discovering more) because things are just ment to be undiscovered that way.
To go back and live the life of the upper class would be just as brutal. To know they arn't being fare and living an unhealthy lifestyle would be worse than being a peasant, our life span would shorten since we'd get sicker, fatter, ect... Peasants lived a longer life due to there food preperations and healthier lifestyle.
D11 C: Demonstrating I can present a point of view with historical evidence, concepts and conventions.
If I were to go back in time and live the way the peasants lived I would make a change, I would not want to live poorly and be treated unfarely. I would like to think that I would try living the way they did, but to be honest I think I would make a good change to there diet, living lifestyle, tools, knowledge and communication. To bring the knowledge from 2009 to whenever they lived would be a bright but also a scary idea; if we discovered things earlier things would end much quicker, it'd be better to think that things should stay the way they are untill someone discovers a different way, no-one wants a re-run of the whole past (though it might help us with discovering more) because things are just ment to be undiscovered that way.
To go back and live the life of the upper class would be just as brutal. To know they arn't being fare and living an unhealthy lifestyle would be worse than being a peasant, our life span would shorten since we'd get sicker, fatter, ect... Peasants lived a longer life due to there food preperations and healthier lifestyle.
Diet and Health Aspects.
P1 D: Demonstrating I can investigate the diet of medieval times and assess the health aspects.
The wealthy nobles ate few fresh vegetables and little fresh fruit - unprepared food of this variety was viewed with some suspicion.
Fruit was only usually served in pies or was preserved in honey. Vegetables and fresh fruit were eaten by the poor - vegetables would have been included in some form of stew, soup or pottage. Vegetables which came from the ground were only considered fit to feed the poor.
Only vegetables such as rape, onions, garlic and leeks graced a Noble's table of the Medieval era. Dairy products were also deemed as inferior foods and therefore only usually eaten by the poor. Little was known about nutrition and the Medieval diet of the rich Nobles lacked Vitamin C and fibre. This led to an assortment of health problems including bad teeth, skin diseases, scurvy and rickets.
Middle Ages Food and Diet of the Lower Classes / Peasants.
The Middle Ages food and diet of the peasants was very much home grown. They were unable to afford luxury items such as spices and only Lords and Nobles were allowed to hunt deer, boar, hares and rabbits. The punishment for poaching could result in death or having hands cut off. The staple diet of the lower classes included:
Rye or barley bread bread
Pottage ( a type of stew)
Dairy products such as milk and cheese products
Meat such as beef, pork or lamb
Fish - if they had access to freshwater rivers or the sea
Home grown vegetables and herbs
Fruit from local trees or bushes
Nuts
Honey
Middle Ages Daily Meals Royalty and the nobility would eat their food from silverware, and even gold dishes. Lower classes would eat their food from wooden or horn dishes. Every person had their own knife. Spoons were rarely used as any liquid food, such as soups, were drunk from a cup. Forks were introduced in the late 14th century. The kitchens in large houses or castles were usually situated some distance from the Great Hall and therefore food was often served cold. The number of daily meals eaten during the day by the Upper Classes were as follows:
Breakfast - Food and drink generally served between 6 -7
Dinner - Food and drink generally served at mid-morning between 12 - 2
Supper - Was a substantial meal and food and drink was generally served between 6 -7 and accompanied by various forms of entertainment
Both the Upper and Lower classes generally had three meals a day but the commoners obviously far less elaborate than the Upper Classes. Menus for the wealthy were extensive, but only small portions were taken. A change in culture emerged during the Middle Ages when the travel prompted by the Crusades led to a new and unprecedented interest in beautiful objects and elegant manners. This change extended to food preparation and presentation resulting in fabulous food arrangements and exotic colors and flavorings.
The wealthy nobles ate few fresh vegetables and little fresh fruit - unprepared food of this variety was viewed with some suspicion.
Fruit was only usually served in pies or was preserved in honey. Vegetables and fresh fruit were eaten by the poor - vegetables would have been included in some form of stew, soup or pottage. Vegetables which came from the ground were only considered fit to feed the poor.
Only vegetables such as rape, onions, garlic and leeks graced a Noble's table of the Medieval era. Dairy products were also deemed as inferior foods and therefore only usually eaten by the poor. Little was known about nutrition and the Medieval diet of the rich Nobles lacked Vitamin C and fibre. This led to an assortment of health problems including bad teeth, skin diseases, scurvy and rickets.
Middle Ages Food and Diet of the Lower Classes / Peasants.
The Middle Ages food and diet of the peasants was very much home grown. They were unable to afford luxury items such as spices and only Lords and Nobles were allowed to hunt deer, boar, hares and rabbits. The punishment for poaching could result in death or having hands cut off. The staple diet of the lower classes included:
Rye or barley bread bread
Pottage ( a type of stew)
Dairy products such as milk and cheese products
Meat such as beef, pork or lamb
Fish - if they had access to freshwater rivers or the sea
Home grown vegetables and herbs
Fruit from local trees or bushes
Nuts
Honey
Middle Ages Daily Meals Royalty and the nobility would eat their food from silverware, and even gold dishes. Lower classes would eat their food from wooden or horn dishes. Every person had their own knife. Spoons were rarely used as any liquid food, such as soups, were drunk from a cup. Forks were introduced in the late 14th century. The kitchens in large houses or castles were usually situated some distance from the Great Hall and therefore food was often served cold. The number of daily meals eaten during the day by the Upper Classes were as follows:
Breakfast - Food and drink generally served between 6 -7
Dinner - Food and drink generally served at mid-morning between 12 - 2
Supper - Was a substantial meal and food and drink was generally served between 6 -7 and accompanied by various forms of entertainment
Both the Upper and Lower classes generally had three meals a day but the commoners obviously far less elaborate than the Upper Classes. Menus for the wealthy were extensive, but only small portions were taken. A change in culture emerged during the Middle Ages when the travel prompted by the Crusades led to a new and unprecedented interest in beautiful objects and elegant manners. This change extended to food preparation and presentation resulting in fabulous food arrangements and exotic colors and flavorings.
Cooking Methods & Hygeine of such methods
P1 D, P1 E: I have provided evidence; researching through various websites on cooking methods during medieval times.
Bibliography:
http://www.middle-ages.org.uk/middle-ages-food.htm
http://www.katjaorlova.com/MedievalKitchenEquipment.htm
http://www.keskiaika.org/kirjasto/food/print.htm
To illistrate the hygiene of such methods: The cooking methods would be roughly close to how we cook today only they were more cautious and looked thoroughly during there cooking, in our time we have cooking tools that help us work faster and not as pricisily because we rely on our tools for most of the help, though they did not have most of our high tech cooking tools they had to be cautious and it would take a great deal of time. They cooked pork on spits; the spit would turn so all of the pork would be cooked, it is also better because the fat would be dripping off. Cooking might not have been as healthy as it is today; they would cook stew with worms and it probably wasnt very clean depending on where and how they got it, that kind of stew was suposedly to cure an illness. They were suspicious of some fruits and vegetables because they came from the ground; which was considered dirty to them. Foods became more elaborate thanks to the trade routes opening more during the medieval time period.
Bibliography:
http://www.middle-ages.org.uk/middle-ages-food.htm
http://www.katjaorlova.com/MedievalKitchenEquipment.htm
http://www.keskiaika.org/kirjasto/food/print.htm
To illistrate the hygiene of such methods: The cooking methods would be roughly close to how we cook today only they were more cautious and looked thoroughly during there cooking, in our time we have cooking tools that help us work faster and not as pricisily because we rely on our tools for most of the help, though they did not have most of our high tech cooking tools they had to be cautious and it would take a great deal of time. They cooked pork on spits; the spit would turn so all of the pork would be cooked, it is also better because the fat would be dripping off. Cooking might not have been as healthy as it is today; they would cook stew with worms and it probably wasnt very clean depending on where and how they got it, that kind of stew was suposedly to cure an illness. They were suspicious of some fruits and vegetables because they came from the ground; which was considered dirty to them. Foods became more elaborate thanks to the trade routes opening more during the medieval time period.
Concept Map.
Blast From The Past.
P1 D, P1 E: Providing evidence that I can research cooking methods used during medieval times, and illustrating the hygiene of such methods.
P1 D: Demonstrating I can investigate the diet of medieval times and assess the health aspects.
D11 C: Demonstrating I can use relevent historical evidence, concepts and conventions to present a point of view.
D11 B: Demonstrating I can evaluate primary and secondary resourses; prior to my research and knowledge.
D10 A: Showing I can describe and analyse key aspects of life in medieval societies.
D10 C: Showing my understanding of change and continuity over time, sequence events and developing timelines and using a range of evidence to describe features of past societies.
D10 B: Demonstrateing I can compare key aspects of past and present society and cultural beliefs and values.
D3A-C
D3H D3K: Showing my understanding of set texts.
P1 D, P1 E: Providing evidence that I can research cooking methods used during medieval times, and illustrating the hygiene of such methods.
P1 D: Demonstrating I can investigate the diet of medieval times and assess the health aspects.
D11 C: Demonstrating I can use relevent historical evidence, concepts and conventions to present a point of view.
D11 B: Demonstrating I can evaluate primary and secondary resourses; prior to my research and knowledge.
D10 A: Showing I can describe and analyse key aspects of life in medieval societies.
D10 C: Showing my understanding of change and continuity over time, sequence events and developing timelines and using a range of evidence to describe features of past societies.
D10 B: Demonstrateing I can compare key aspects of past and present society and cultural beliefs and values.
D3A-C
D3H D3K: Showing my understanding of set texts.
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