Photographer Sue Tallon’s Almond Milk series.
In the Middle Ages, almond milk was known in both the Islamic world and Christendom. As a nut, it is suitable for consumption during Lent. “Medieval cookbooks suggest that the aristocracy observed fasting strictly, if legalistically. Meat-day and fish-day recipes were not separated in medieval recipe collections, as they were in later, better-organized cookbooks. But the most basic dishes were given in fast-day as well as ordinary-day versions. For example, a thin split-pea puree, sometimes enriched with fish stock or almond milk (produced by simmering ground almonds in water), replaced meat broth on fast days; and almond milk was a general (and expensive) substitute for cow’s milk.” However, in many of almond milk’s more traditional areas of consumption, cow’s milk is not commonly consumed and almonds are produced in large quantities making almond milk a more common beverage.