Tudor+school

 Tudor food People kept animals all year round and would kill them just before they needed to be eaten. This meant that the meat was always fresh. To improve the flavour of games, such as deer, pheasant and rabbit, it was hung from the ceiling in a cold room for several days before eating.

The Tudor people ate a lot of fresh food because there was no way of storing food to be eaten later. There was no such thing as freezers or fridges in the Tudor times.

They ate with fingers, knives and spoons. There were no forks

Three-quarters (75%) of the rich Tudor diet was made up of meat such as oxen, deer, calves, pigs, badger or wild boar. Birds were also eaten, such as chicken, pigeons, sparrows, heron, crane, pheasant, woodcock, partridge, blackbirds and peacocks.