What If Our Modern Palate Had Lost Part of Its Taste Memory?
Food trends come and go—kefir, chia seeds, wild fermentation… But what if we went way further back? Long before tomatoes and potatoes arrived in Europe, our ancestors ate foods that are now forgotten or nearly extinct. Let’s dive into a medieval menu that would probably baffle any modern foodie on Instagram.
Garum: The Ancient Soy Sauce… Made from Rotten Fish
Borrowed from the Romans, garum was a sauce made from fermented fish—yes, fermented to the point of near-decomposition. Extremely salty and potent in flavor, it was used to season just about everything. Today, few dare to try it, though some experimental chefs are reviving it in more refined versions.
Maslin (Méteil): A Forgotten Blend of Grains
Before monoculture became the norm, people sowed grains like rye, wheat, and oats together. This mix was called maslin (or méteil in French). It reduced the risk of crop failure, providing a more reliable food source. The taste? Earthier and far less sweet than the modern white bread we’re used to.
Sour Milk: Yes, on Purpose
Not a fridge accident! Naturally fermented sour milk was a staple in medieval diets. Refreshing and nutritious, it was either drunk plain or used in sauces. Unlike today’s sweet, mild yogurt, it had a tangy punch.
Edible Acorns: The Forgotten “Nut”
Acorns from oak trees were a food source for certain European communities. After long soaking to remove bitterness, they were high in starch and served as a flour substitute or roasted snack.
Marsh Parsley (Ache des Marais): The Medieval Favorite Herb
Now absent from grocery stores, this herb offered a strong flavor, somewhere between celery and parsley. It was a popular choice for adding zest to broths, stews, and soups but eventually fell out of favor with the rise of modern culinary preferences.
Hypocras: Spiced Medieval Wine
A delightful blend of wine, sugar, cinnamon, ginger, and other exotic spices, hypocras was a favored post-meal drink. It can be thought of as a forgotten ancestor of today’s mulled wine.
Why Did We Forget These?
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Agricultural change: Less productive or harder-to-grow plants were abandoned.
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Taste standardization: Industrialization smoothed out flavors.
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Colonial palate shift: Tomatoes, maize, cacao, and other “New World” imports took over European kitchens.
So… Should We Bring Them Back?
Some experimental chefs, culinary archaeologists, and permaculture fans are reviving these old flavors. Not to turn food into a museum piece, but to wake up our taste memory.
Rediscovering forgotten flavors also means rethinking our relationship with food: why do we eat what we eat, and what have we left behind?
