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Due to migrating populations after the fall of the Western Roman Empire, food habits began to change. As feet travelled so did their customs and
favourite food and cooking techniques. Bread became more popular in northern Europe as meat did in the south. Food did not always flow freely, as some populations
suffered famine due to wars and drought. The Byzantine Empire was the bridge to Arab culture, just as Sicily in southern Italy and Andalucia in southern Spain. We have
deduced that fragrant spices and sweetened vegetables and meats travelled up into Europe from the Arab world.
Christianity created the structure of roles specifically organised around growing food and the diets of the population. For example, fasting over
Lent for Easter, and symbolism for eating certain foods on certain days of the week. Friday became a meat-free day, and decreed that special roasts of meat were to be
abstained except for particular religious feasts. Traditions then developed for the masses to eat boiled meat, while the powerful elite favoured roasted food, with male
prowess being associated with eating vast quantities of red meat.
