There is an intriguing possibility that they were made on the territory of Serbia, in local workshops, probably in the wider area of medieval Ras. They are not made of gold, but they represent such a valuable find that they are worth more than gold to Serbian science and culture. LAMB FOR WARRIORS, RABBIT FOR PLOUGHMEN According to the customs of medieval times, but also a strict understanding and im- plementation of rules related to food, which primarily applied to members of particular social classes, a good ruler had to eat plenty of meat to maintain his regal and knightly characteristics, but also other qualities that defined him as a superior leader and soldier.
And that wasn’t just any kind of meat, but rather the highest quality meats, pre- pared by roasting or frying, because on- ly the combination of blood and fire en- sures the power of a ruler and warrior. Boiled meats, innards, small birds, rab- bits and processed meat were for field- workers and craftsmen – rulers and sol- diers ate roast meat! Alongside lentils, beans, wild peas, cabbage, onion, garlic, chard, radishes, beets, millet, barley, oats, rye, and in lat- er periods also rice and corn, which arrived in our region with the Ottoman conquests of the mid-15 th and early 16 th centuries, the population of Serbian lands in the Mid- dle Ages also consumed meat, milk and dairy products, as well as imported foods. Sources clearly show us that the tables
of rulers and eminent figures, senior cler- ics and wealthy merchants were adorned with seafood and shellfish, figs, almonds, bitter oranges, lemons, olive oil and ex- pensive wines and spices, as well as sugar that was worth as much as gold. From as early as the 12 th century, the gentry of Ras ate peaches, while the soil of Serbian lands has since time immemo- rial been abundant with the most diverse varieties of forest fruits, mushrooms and game animals. Findings from certain me- dieval waste pits prove incontrovertibly that lamb/mutton was the dominant meat consumed in mountain regions, though sources also indicate that locals were happy to rear pigs, while salted and dried meats were prestigious Serbian exports during the Middle Ages.
Carska gozba, Manastir Manasija, početak 15. veka Imperial feast, Manasija Monastery, early 15 th century
| 77
Made with FlippingBook interactive PDF creator