Ralph goes on to detail the warm moist season of spring, with its resultant excessively sanguine nature, the dry warmth of summer, autumn's melancholy, and the moist cold season of winter.
It's clear that the application of humours to Medieval life was all-pervasive. As this was the basis for a thousand years of studies, and thus deeply embedded in the Medieval mindset, it's not a surprise to see that the same ideas were applied to food. You are, after all, what you eat. While some recreated dishes might taste a little odd to modern tongues, they are based on Medieval attempts to create perfect foods, aiming - as ever - for eucrasia.
Cooking and the Humours
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