Food-An important part of the Renaissance food were the roasts, of which the sirloin of beef must have been one of the most common. The modes of preparing roasts, while resembling the present system, differed by first boiling the strong meats, and then the roast was thoroughly basted with orange juice and rose-water, and covered with sugar and powdered spices. We must also mention the broiled dishes, the invention of which was attributed to hunters, and which Rabelais continually refers to as acting as stimulants and irresistibly exciting the thirst for wine at the sumptuous feasts of those voracious heroes. Renaissance foods of the bread group were among the most common. They were not only very cheap but were very healthy. The making of bread was highly regulated during the renaissance. At first, rules were imposed upon bakers from the higher authorities. Grouping the bakers together was simply a more efficient way of ensuring that they followed the rules. As local economies developed, however, these organizations began to go off on their own. Groups began to formulate their own regulations to better profit from their status in the public diet. Where as the poor ate darker breads and flat bread because they were much cheaper. In England biscuits became very popular. Grains, such as polenta and oats were also a universally consumed staple.
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