Medieval Food and Drink

Men-at-arms got a good deal of protein from cheese and a much wider variety of fish and meats than is common today (including, for example, crows and smaller wildfowl, cranes, larks, boars’ heads, eels and lampreys, squirrel, goat, mutton, rabbit, venison, and swans and peacocks for great feasts); this made them taller and stronger than the common folk, especially in Mediterranean regions, where the peasants had less dairy in their diets. Men-at-arms commonly drank wine, while lesser folk more often consumed ale or cider, which were much cheaper. In the household of the sober Sire Jean de Joinville (1225-1317), Seneschal of Champagne and boon companion of St. Louis ([King] Louis IX of France), young valets were given wine heavily diluted with water, squires got a stronger mixture, and knights had separate flagons of wine and water, to blend as they wished….

— Soldiers’ Lives Through History, p. 10