Renaissance diners ate differently depending on their social status and class. Peasants mostly ate cheap food while the wealthy ate heartily. Diners also had manners that were expected of them at the dining table. Table etiquette in the Renaissance was expected less than today, but was expected none the less. These manners played big roles in the feasts mainly held by the wealthy. Many diners shared utensils and it was a great shame if one could not share with another diner. Drinks were one of many that was shared among two or more people. Many considered water to be unclean, so diners turned to another alternative, alcohol, which was drunk by adults and children. Most Renaissance meals consisted of 3 meals a day at least. Peasant and wealthy…show more content… Renaissance peasants mostly ate cheap foods while the wealthy ate heartily. Preparation and food availability also ranged by social status. Peasants normally ate foods that were mainly based on nutritional standards, which fell into one of three categories: grains that were boiled in soup/ stew, which was the most nutritive, ground into flour for bread, which was less nutritive, and finally malted/ brewed into ale, which was the least nutritive option. These grains would be usually eaten with soup, little to no meat, plenty of vegetables, and cheap pudding as a dessert. While the poor ate very cheap meals, the wealthy ate courses filled with high grade foods. Many wealthy families ate soups and broths, bountiful meat, high quality bread, and seafood, with a lot of sugar incorporated into their desserts. Sweet desserts were not usually eaten and were mostly consumed by the rich. Some desserts included: custards, petite cakes, rice pudding, apple/ orange/ strawberry/ gooseberry/ prune tarts, cheesecakes, mousse and trifles. With all of this food, something was needed to wash it all down, right? Regular water was found mostly in wells, ponds, and lakes were considered to be diseased…show more content… Using the correct utensils for the correct usage was a big must when either eating at home or at a feast. Spoons were used only for soups and puddings. Knives were not used as an eating utensils but as a tool to serve dishes like meat and game. Forks wasn’t as popular as an eating utensil until the mid-1500s. Aside from liquid dishes, everything else was made to be eaten with the hands. Certain fingers were kept extended to keep clean for the next dish. Some dishes that contained sauces, gravies, stuffing, and cream required some skill to eat gracefully. After every course, fingers were washed clean in lemon scented water. Many authors like Giovanni della Casa and Castiglione wrote books about etiquette and table manners. "...the correct rule of behavior is to observe a certain prudence and wise discrimination, and to understand the exact emphasis to give to various actions so that they may always be done seasonably." - Castiglione, The Book of the Courtier, 1528. Proper etiquette in young children was as important as learning how to read and write. Seating arrangement at meal time relied on social status and rankings. Those who were on top of the hierarchy normally sat at a ‘higher’ table or a placement, while those of lower statues sat at ‘lower’ tables. Food was usually served on trenchers, or for the poor, hardened pieces of bread, and for the