Question

. . . storage of food is most important. The principal rule is to have separate places for different types of commodity: dry things can be kept in a pantry with bread and dry linen; wet things are normally stored in the buttery. Wine and meat must be kept apart, and cellars should be avoided on account of their dampness. Meat should be seethed in summer to keep it fresh, then kept in a cool cellar, soaked in vinegar with juniper seeds and salt. Most yeomen will have vats and presses for making cheeses—a valuable source of protein in the long winter season. Similarly, most livestock owners have troughs for salting meat or allowing it to steep in brine. –The Time Traveler’s Guide to Elizabethan England, Ian Mortimer What inference can be made about the availability of food, based on this passage?

Answer 1

Answer:

Based on this passage from "The Time traveler's Guide to Elizabethan England" it can be inferred that the availability of food was scarce, specially during the winter months.

Explanation:

In this passage from the book written by Ian Mortimer called "The Time Traveler's Guide to Elizabethan England" it can be inferred that during the Elizabethan period in England, the availability of food was scarce, especially during the winter months. That is why people needed to take specific and detailed steps in order to safely secure and keep the different produce in order to prolong its lifespan. Every area of food consumption was well thought and studied, and people had different methods to keep different foods such as meat, bread, cheese and even wine in order to respond to the food's different necessities.

Answer 2

Answer:

The winter months produced less food.

Explanation:

i took the test