Tudor food and drink

Tudor food is the food consumed during the Tudor period of English history (1485–1603).
Food.
Vegetables.
The common vegetables used in the Tudor period were onions and cabbages, but nearer the end of the Tudor period, new foods were brought over from the Americas, such as tomatoes, potatoes, and peppers.
Meat.
The poor ate whatever meat they could find, such as rabbits, blackbirds, pheasants, partridges, hens, ducks, and pigeons, and also fish they caught from lakes and rivers. Meanwhile, the rich people also ate more costly varieties of meat, such as swan, peafowl, geese, boar, and deer (venison).
Herbs.
Herbs were often used by rich Tudors to flavour their meals and they had a separate herb garden to grow what they needed, such as parsley, mint, rosemary, thyme and sage.
Bread.
Tudors of all classes consumed bread in all of their meals as the main source of carbohydrates; however, its quality varied. The cheapest bread available was Carter's bread which was a mixture of rye and wheat. The middle class or prosperous tenants ate ravel—also known as yeoman's bread—made of wholemeal. The most expensive bread was manchet, made of white wheat flour.
Banquets and feasts.
The aristocrats held banquets and feasts consisting of different courses where each course had a variety of dishes brought out at the same time. People then could choose what they want to eat.
Beverages.
Everyone drank ale during the Tudor period because water was considered unhealthy. Ale at the time was brewed without hops and was not particularly alcoholic. The rich also drank wine, which was mostly brought from Europe, but some of them were produced in the vineyards in Southern England.
The rich drank from Wine glasses imported from Italy which were incredibly expensive while the poor drank from wooden goblets and cups.
Table manners.
Having clean hands at the time was very important due to several or more people digging into a common dish with their fingers. Therefore, they were advised by "Miss Manners" of the day to wash their hands out in the open where everyone could see to make sure that they were clean. Besides that, manuals for manners from the Renaissance and Middle Ages listed some things that are frowned upon at the dinner table, including: