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Dyer C. Standards of living in the later Middle Ages: social change in England c. 1200–1520.

Early English Meals and Manners: John Russell’s Boke of nurture, Wynkyn de Worde’s Boke of keruynge, The boke of curtasye, R. Weste’s Booke of demeanor, Seager’s Schoole of vertue, The babees book, Aristole’s A B C, Urbanitatis, Stans puer ad mensam, The lytylle childrenes lytil boke, For to serve a lord, Old Symon, The birched school-boy, &c. &c., with some forewords on education in early England.

Egan G. The Medieval Household Daily Living c. 1150–1450.

Emerson C. Who Witnessed and Narrated the ‘Banquet of the Pheasant’ (1454)? A Codicological Examination of the Account’s Five Versions.

Fernandez-Armesto F. Near a Thousand Tables: A History of Food.

A Fifteenth-century courtesy book.

Food and Eating in Medieval Europe / edited by M. Carlin and J.T. Rosenthal.

Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages / edited by P. Scholliers.

Food in Medieval England: Diet and Nutrition / edited by C.M. Woolgar, D. Serjeantson and T. Waldron.

Food in time and place: the American Historical Association companion to food history / edited by P. Freedman, J.E. Chaplin, and K. Albala.

Food On The Move: Proceedings Of The Oxford Symposium On Food And Cookery / edited by H. Walker.

The Forme of Cury: A Roll of Ancient English Cookery Compiled.

Freedman P. H. Out of the East: spices and the medieval imagination.

Galen. On the Properties of Foodstuffs (De alimentorum facultatibus).

Gately I. Drink: A Cultural History of Alcohol.

Getz F. M. Medicine in the English Middle Ages.

Gies J., Gies F. Daily Life in Medieval Times.

Gies J., Gies F. Life in a Medieval Castle.

Gies J., Gies F. Life in a Medieval City.

Goldberg P. J. P. Home work: The bourgeois wife in later medieval England.

The good wife’s guide: a medieval household book / translated by G. L. Greco and C. M. Rose.

Goodman R. How to Behave Badly in Elizabethan England: A Guide for Knaves, Fools, Harlots, Cuckolds, Drunkards, Liars, Thieves, and Braggarts.

Goodman R. How to Behave Badly in Renaissance Britain.

Goodman R. How to be a Tudor: A Dawn-to-Dusk Guide to Everyday Life.

Goosen J. M. The chalice and the cup: the changing role of wine in the High Middle Ages.

Gordon S. Food and Cookbooks.

Grainger S. The Story of Garum. Fermented Fish Sauce and Salted Fish in the Ancient World.

Grasmick-Black L. Women’s Work: Evaluating the Evidence for Women in Guilds and Trades in York, England between 1272 and 1377.

Green M. Bodies, Gender, Health, Disease: Recent Work on Medieval Women’s Medicine.

Hames G. Alcohol in World History.

Hammond P. W. Food and Feast in Medieval England.

Hazlitt W. C. Old Cookery Books and Ancient Cuisine.

Hieatt C. Pleyn delit: medieval cookery for modern cooks.

Hildegard Von Bingen. Hildegard’s Healing Plants: From Her Medieval Classic Physica / translator B. W. Hozeski.

Hornsey I. S. A history of beer and brewing.

Hanawalt B. A. The wealth of wives: women, law, and economy in late medieval London.

Hughes P. S. and Baxter E. D. Beer: Quality, Safety and Nutritional Aspects.

Jervis B. Pottery and social life in medieval England: towards a relational approach.

Jotischky A. A Hermit’s Cookbook: Monks, Food and Fasting in the Middle Ages.

Lachiver, M. Vins, Vignes et Vignerons: Histoire du Vignoble Frangais.

Le Goff J., The Medieval World.

Leyser H. Medieval Women.

Lewin MW B. Wine Myths and Reality.

Liber cure cocorum.

Liber cure cocorum: A Modern English Translation with Notes, based on Richard Morris’ transcription of 1862 / by Cindy Renfrow.

Maguin M. La Vigne et le Vin en Lorraine, XIV–XVe Siècle.

Manners and Household Expenses of England in the thirteenth and fifteenth centuries, illustrated by original records.

Mayer-Nicolai C. Vergleich der durch die historischen Autoren Hildegard von Bingen und Leonhart Fuchs pflanzlichen Arzneimitteln zugeschriebenen mit aktuell anerkannten Indikationen.

A Medieval and Renaissance German Spice Chest: Spices and Condiments in Several German Cookbooks 14th to 16th centuries.

Medieval Food Traditions in Northern Europe / edited by S Karg.

Medieval Vegetarian Recipes. From Anglo saxon to 14th century.

Mitchell L. Family life in the Middle Ages.

Monmarche G. Le Recuil de Riom. An English Translation of a 15th Century French Source.

Montanari M. Medieval Tastes: Food, Cooking, and the Table.

Moreno M. Madrid: a culinary history.

Muldrew C. Food, energy and the creation of industriousness: work and material culture in agrarian England, 1550–1780.

Nelson M. The Barbarian’s Beverage: A History of Beer in Ancient Europe.

Notaker H. A history of cookbooks: from kitchen to page over seven centuries.

A Noble boke off cookry ffor a prynce houssolde or eny other estately houssolde: reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.

Normore C. A Feast for the Eyes: Art, Performance, and the Late Medieval Banquet.