Ana Chaves

Getting around

Travel Methods and Social Class Restrictions

Travelers commonly used horses or mules for transport, while ordinary people typically traveled on foot or by donkey because riding a mule was a status symbol reserved for nobility, clergy, and military leaders until the 16th century.

What it cost

Price of poultry and meat luxury

In 1499, a chicken was priced at 30 réis, and meat consumption was generally considered a luxury that was not within everyone's reach.

What people wore

Feast Day Formal Attire

On feast days, men wore breeches, vests, and jackets, often accessorized with large silver buckles on their shoes and breeches. If they did not own this formal attire, they borrowed it from others.

Daily life

Water supply and sanitation routines

Water was not piped into homes; residents relied on public fountains or water carriers who hauled it uphill, though some households with private wells or cisterns in their yards could avoid this daily trip. Waste removal was irregular and required constant attention from residents to maintain sanitation in dense urban areas.

Work

Rigorous Working Life and Maritime Hardship

A working day for laborers was strictly defined by daylight and religious bells, with rest reserved primarily for Sundays and holy days. Sailors faced particularly harsh conditions, with long, dangerous voyages and limited, poor-quality rations like dried biscuit and salted meat.

Music

Music on board ship expeditions

Long-distance maritime expeditions, such as Pedro Álvares Cabral's 1500 voyage, included musicians playing instruments like trumpets, drums, flutes, and bagpipes.

At the table

Common drinks and the poor's fish

Water and wine were the primary drinks, and in cities, water carriers sold fresh water using carts or jars to those who needed it. Sardines were a staple for the poor, often serving as a common alternative to more expensive fish or meat.