Homes
Most medieval homes were cold, damp, and dark. Sometimes it was warmer and lighter outside the home than within its walls. For security purposes, windows, when they were present, were very small openings with wooden shutters that were closed at night or in bad weather. The small size of the windows allowed those inside to see out, but kept outsiders from looking in.
Many peasant families ate, slept, and spent time together in very small quarters, rarely more than one or two rooms. The houses had thatched roofs and were easily destroyed.
The Kitchen
In simpler homes where there were no chimneys, the medieval kitchen consisted of a stone
hearth in the center of the room. This was not only where the cooking took place, but also
the source of central heating. In peasant families, the wife did the cooking and baking.
The peasant diet consisted of breads, vegetables from their own gardens, dairy products
from their own sheep, goats, and cows, and pork from their own livestock. Often the true
taste of their meat, salted and used throughout the year, was masked by the addition of
herbs, leftover breads, and vegetables. Some vegetables, such as cabbages, leeks, and
onions became known as "pot-herbs." This pottage was a staple of the peasant
diet.