During the Renaissance, the most common foods were bread, grains, vegetables, fruits, and meat. Bread was a staple food for all social classes, made with wheat or rye flour and often eaten with cheese or meat. Grains such as oats and barley were used to make porridges and soups. Vegetables like cabbage, onions, and beans were commonly eaten, as well as fruits like apples and pears. Meat, mainly pork and beef, was consumed more by the wealthy and nobility, while the lower classes ate more fish and game. Sugar, spices, and herbs were used to flavor and preserve food.