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Submit Your RenderMedieval Cheese Table Set 3D Model
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NOTE: DIGITAL DOWNLOAD, NOT A PHYSICAL ITEM
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Hi. My interests include 3D Modeling, Military Aviation, Art, Music, both creating and listening. as i enjoy playing Guitar (although I'm no Satriani or Vai) but hey-ho
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License
Extended Use License
This item comes with our Extended Use Licensing. This means that you may use the model for both non-commercial and commercial purposes, in a variety of mediums and applications.
For full license terms, see our 3D Content Licensing Agreement
3D Model Details
| Vendor: | MagicCGIStudios |
| Published: | May 26, 2021 |
| Download Size: | 37.9 MB |
| Game Ready: | Yes |
| Polygons: | 1,477 |
| Vertices: | 1,344 |
| Print Ready: | – |
| 3D Scan: | – |
| Textures: | Yes |
| Materials: | Yes |
| UV Mapped: | Yes |
| PBR: | Yes |
| Rigged: | – |
| Animated: | – |
Included Formats
Statistics
| Favorites: | 19 |
| Likes: | 9 |
| Views: | 403 |
Item Ratings
1 Rating5 Stars|Apr 30, 2023
Very good thank you
Medieval Cheese Table Set 3D Model
Medieval Cheese Table Set - Low Poly Game Asset
(Designed for use within Blender)
A simple low poly game prop for Blender users, maybe for a Medieval Market, internal prop asset or similar.
Verts: 1,344
Faces: 1,477
Tri`s: 2,616
Created in Blender 2.79
Compatible with Blender 2.80 and above
Single object model
No Doubles or loose vertices
All modifiers closed
Approximate Real World Scale
Thanks for looking!
This Model forms part of my Medieval Market Asset Pack available here on Renderhub:
medieval-market-asset-pack
This is a .blend file (unpacked .7z file)
Thank you for your interest!
MagicCGIStudios
Additional Information:
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oats and rye were eaten by the poor. Wheat was for the governing classes. These were consumed as bread, porridge, gruel and pasta by all of society's members. Fava beans and vegetables were important supplements to the cereal-based diet of the lower orders. (Phaseolus beans, today the "common bean", were of New World origin and were introduced after the Columbian exchange in the 16th century.)
Meat was more expensive and therefore more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility's tables. The most prevalent butcher's meats were pork, chicken and other domestic fowl; beef, which required greater investment in land, was less common. Cod and herring were mainstays among the northern populations; dried, smoked or salted, they made their way far inland, but a wide variety of other saltwater and freshwater fish was also eaten
Slow transportation and food preservation techniques (based on drying, salting, smoking and pickling) made long-distance trade of many foods very expensive. Because of this, the nobility's food was more prone to foreign influence than the cuisine of the poor; it was dependent on exotic spices and expensive imports. As each level of society imitated the one above it, innovations from international trade and foreign wars from the 12th century onward gradually disseminated through the upper middle class of medieval cities. Aside from economic unavailability of luxuries such as spices, decrees outlawed consumption of certain foods among certain social classes and sumptuary laws limited conspicuous consumption among the nouveaux riches. Social norms also dictated that the food of the working class be less refined, since it was believed there was a natural resemblance between one's labour and one's food; manual labour required coarser, cheaper food.
A type of refined cooking developed in the late Middle Ages that set the standard among the nobility all over Europe. Common seasonings in the highly spiced sweet-sour repertory typical of upper-class medieval food included verjuice, wine and vinegar in combination with spices such as black pepper, saffron and ginger. These, along with the widespread use of sugar or honey, gave many dishes a sweet-sour flavor. Almonds were very popular as a thickener in soups, stews, and sauces, particularly as almond milk.
(Designed for use within Blender)
A simple low poly game prop for Blender users, maybe for a Medieval Market, internal prop asset or similar.
Verts: 1,344
Faces: 1,477
Tri`s: 2,616
Created in Blender 2.79
Compatible with Blender 2.80 and above
Single object model
No Doubles or loose vertices
All modifiers closed
Approximate Real World Scale
Thanks for looking!
This Model forms part of my Medieval Market Asset Pack available here on Renderhub:
medieval-market-asset-pack
This is a .blend file (unpacked .7z file)
Thank you for your interest!
MagicCGIStudios
Additional Information:
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oats and rye were eaten by the poor. Wheat was for the governing classes. These were consumed as bread, porridge, gruel and pasta by all of society's members. Fava beans and vegetables were important supplements to the cereal-based diet of the lower orders. (Phaseolus beans, today the "common bean", were of New World origin and were introduced after the Columbian exchange in the 16th century.)
Meat was more expensive and therefore more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility's tables. The most prevalent butcher's meats were pork, chicken and other domestic fowl; beef, which required greater investment in land, was less common. Cod and herring were mainstays among the northern populations; dried, smoked or salted, they made their way far inland, but a wide variety of other saltwater and freshwater fish was also eaten
Slow transportation and food preservation techniques (based on drying, salting, smoking and pickling) made long-distance trade of many foods very expensive. Because of this, the nobility's food was more prone to foreign influence than the cuisine of the poor; it was dependent on exotic spices and expensive imports. As each level of society imitated the one above it, innovations from international trade and foreign wars from the 12th century onward gradually disseminated through the upper middle class of medieval cities. Aside from economic unavailability of luxuries such as spices, decrees outlawed consumption of certain foods among certain social classes and sumptuary laws limited conspicuous consumption among the nouveaux riches. Social norms also dictated that the food of the working class be less refined, since it was believed there was a natural resemblance between one's labour and one's food; manual labour required coarser, cheaper food.
A type of refined cooking developed in the late Middle Ages that set the standard among the nobility all over Europe. Common seasonings in the highly spiced sweet-sour repertory typical of upper-class medieval food included verjuice, wine and vinegar in combination with spices such as black pepper, saffron and ginger. These, along with the widespread use of sugar or honey, gave many dishes a sweet-sour flavor. Almonds were very popular as a thickener in soups, stews, and sauces, particularly as almond milk.
