John IV of Portugal

Dom John IV, was King of Portugal from 1640 until his death in 1656. The grandson of Catherine, Duchess of Braganza, a claimant to the crown during the Portuguese succession crisis of 1580, he was proclaimed king in 1640 following the outbreak of the Portuguese Restoration War.

Borrowing Clothes for Feast Days

For feast days, men wore formal outfits with silver shoe buckles, and those lacking such attire often borrowed a suit from a relative or friend to attend church.

Fishermen's Simple Daily Work Attire

Ordinary male fishermen wore wide linen breeches reaching the knees, a woolen cap, and a sleeveless vest, saving jackets only for cold weather or special occasions.

Mourisca Dancers Received 500 Réis for Refreshments

In Braga, dancers performing the Moorish-style dance known as the mourisca were given 500 réis for refreshments during St. John the Baptist festivities. Failure to pay this amount on time resulted in a fine of 2,000 réis.

Foot couriers delivering mail

Specialized couriers known as caminheiros traveled on foot to deliver messages, often walking for trips that required more than one day to complete.

Travel modes for ordinary people

During this period, common people generally traveled on foot or by donkey, as riding a mule was a restricted privilege and a sign of status until the 16th century.

Low literacy rates in Porto region

In the region of Porto during this period, only about 16% of the population could read and write.

Common eating spots in Lisbon

In 16th-century Lisbon, there were 300 taverns where people commonly consumed wine, brandy, bread, boiled and roasted meat, and fried fish.

Cod as an affordable protein source

Dried and salted cod was a vital protein source for the poor, as it was affordable and could be fully utilized from head to tail to feed many people.

Daily wine consumption of two liters

In mid-16th-century Lisbon, ordinary people consumed around two liters of wine per day, typically preferring sweet white wines known as palhetes or alambreados.

Dietary staples of Renaissance Portugal

Bread, wine, and meat were the main staples of the Renaissance diet in Portugal. Wheat was the primary cereal for bread, which was eaten as soup, porridge, or fresh loaves, while meat consumption, especially pork, was common across social classes.

Limited annual working days

Laborers and craftsmen did not work every day, with a significant number of days lost to religious and civic holidays. Estimates for effective working days in the 17th century typically range between 240 and 272 days per year.

Challenging Daily Life for Sailors

To desalt food at sea, crew members tied it to a rope and submerged it over the ship's side, though sharks sometimes ate the food before it could be retrieved. During bad weather when fires could not be lit in the deck stoves, sailors were often forced to eat their salted or dried food raw.

Demanding Year-Round Agricultural Labor

Agricultural workers followed a rigorous seasonal calendar involving constant labor such as pruning vines, sowing crops, and harvesting, with no guaranteed rest. They were also required to pay approximately ten percent of their production to the Church.