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Charlotte Thompson——Studied at Princeton University, Lives in Princeton, NJ
Laborers ate two meals a day: a morning meal of bread, beer and often onions, and a more hearty dinner with boiled vegetables, meat and more bread and beer. Nobles ate well, with vegetables, meat and grains at every meal, plus wine and dairy products like butter and cheese.Oct 18, 2013read more >>+119962023-06-17 16:53:04
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