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Housing

The standard of living in the Renaissance depended on social class andwealth

Royals and nobility lived in manor houses, chateaus or villas

These homes were furnished with a myriad of oggeti dart that havebecome key monuments in art history: oil paintings, sculptures, tapestries,and carpets.

There was not the variety of furniture that we have now.

Middle class, merchant dwellings were usually respectable town housesmade of wood, or wood and stucco (known as Tudor style .

Toward the end of the !"th century bricks made from clay becamecheaper and was used more often. #rick was also considered a saferbuilding material, because it did not pose as much of a $re ha%ard aswooden houses.

#ecause Renaissance cities had narrow streets, there would be two orthree small rooms on each &oor, connected by a narrow spiral staircase.

'easants constructed their homes from earth, stone or wood, depending

on what was available. The &oors of peasant cottages were made ofpacked dirt, or sometimes tiles.

Rushes, a mi ture of hay, herbs and &owers would cover the &oor, to helpmask odours.

)hat we now call the bedroom was known as the camera or *chamber(the largest bedroom in an upper class house was called the cameragrande . +n a peasant house, it would not be unusual for a family of four toshare a single bed

This room was fre uently the centre of every-day activity. aily prayers,needlework pro/ects, reading, playing a musical instrument, writing aletter in elegant +talian script all took place in the camera.

There were no bathrooms, so bathing, done by pouring water from a ewerover the bather and into a large bowl, was also done in this multi-purposeroom.

Food

urante il rinascimento, +talia avevo pi0 dotato e creativo cuoce in 1uropa

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2a cucina italiana sperimentato un molti cambiamento e sviluppo duranteuesto periodo

Many Medieval &avours and preparation methods did carry over to theRenaissance, such as the use of spice, adding sugar to savoury dishes,stu3ed pasta, tarts and pies

4owever, people began to develop a taste for giblets and the innards ofbutchered animals

5tews, long pasta noodles, maccheroni, dairy products were also common.#utter became as important as lard, heavy cream became popular andpeople began to make di3erent types of cheeses.

Meaty roasts were often cooked on a spit

6ruit became a prominent part of the dishes served at the beginning of ameal, particularly as a &avouring agent.

The Renaissance saw the introduction of Tiramisu in 7orthern +taly, thoughit wasnt acknowledged until the !899s. +t was made with co3ee-dippedbiscuits or toasted bread. +t was then layered with a mascarpone and eggmi ture before being topped with cocoa.

The cuisine in 7orthern +taly was much more varied throughout the

Renaissance, while 5othern +taly kept things more traditional. rancini and;anoli are both e amples of dishes introduced here during this time.

+t was unlikely that peasants would e perience these types of food

References

#rown, 2. !@Ahttps:>>suite.io>lorri-brown>B9v>suite.io>lorri-brown>!?yt!@Ahttp:>>pre%i.com>fsB?i"dseoE%>food-drink-in-the-italian-renaissance>C.

'erlingieri, +.5. !@Ahttps:>>www.anti ues/ournal.com>'ages9@>MonthlyGpages>march9=>ren.htmlC.

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Hnknown !@Ahttp:>>www.academiabarilla.com>gastronomic-library>centuries-dining>food-renaissance.asp C.