Anthropology of Food

In the News . . .

• Veal's tongue on the menu at Game of Thrones restaurant -- BBCNews (13 February 2015)
  
  
• Oldest European Medieval Cookbook Found -- Discovery News (17 April 2013)
  
  

• Adamson, Melitta Weiss (Ed.). Food in the Middle Ages: A Book of Essays. New York: Garland,1995.
  
  
• Adamson, Melitta Weiss, Food in Medieval Times. Westport, CT: Greenwood Press, 2004.
  
  
• Adamson, Melitta Weiss. Regional Cuisines of Medieval Europe: A Book of Essays. London and New york: Routledge, 2002.
  
  
• Albala, Ken. The Food History Reader: Primary Sources. Bloomsbury/Berg, 2013.
  
  
• Beeton, Mrs. Isabella. The Book of Household Management: Comprising Information for the Mistress, Housekeeper, Cook, Kitchen-maid, Butler, Footman, Coachman, Valet, Upper and under house-maids, Lady’s-maid, Maid-of-all-work, Laundry-maid, Nurse and nurse-maid, Monthly, wet, and sick nurses, etc. etc.also, sanitary, medical, & legal memoranda;with a history of the origin, properties, and uses of all things connected with home life and comfort. Published Originally By S. O. Beeton in 24 Monthly Parts 1859–1861. First Published in a Bound Edition, London,1861. [eBooks@Adellaide edition]
  
  
• Black, Maggie. The Medieval Cookbook. London: British Museum, 1992.
  
  
• Broadman, James William. Feeding the poor in medieval Catalonia, Ch. 2 of Charity and Welfare: Hospitals and the Poor in Medieval Catalonia -- The Library of Iberian Resources Online, University of Central Arkansas
  
  
• Butler, Sharon , Constance B. Hieatt and Brenda Hosington. Pleyn Delit: Medieval Cookery for Modern Cooks, Second Edition. University of Toronto Press, Scholarly Publishing Division, 1996.
  
  
• Buxton, Moira. Medieval Cooking Today. Kylin Press, 1983.
  
  
• Bynum Walker, Caroline. Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women. University of California Press, 1988. The Cambridge World History of Food.
  
  
• Carlin, Martha & Rosenthal, Joel T. (editors), Food and Eating in Medieval Europe. London: The Hambledon Press, 1998.
  
  
• Comparing modern nutrition and exercise to the pre-industrial era -- Cynthia Williams Resor
  
  
  • Companion website to: Investigating Family, Food, and Housing Themes in Social Studies -- Cynthia Williams Resor
    
    
• Culinary History Collection -- Special Collections' Digitized Manuscripts, University Libraries, Virginia Tech
  
  
• Dembinska, Maria, William Woys Weaver and Magdalena Thomas . Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past. Philadelphia: University of Pennsylvania Press, 1999.
  
  
• Dyer, Christopher, Everyday life in medieval England. Continuum International Publishing Group, 2000.
  
  
• Famous Everyday Dishes from the Medieval Arab World -- Clifford A. Wright
  
  
• Fernandez-Armesto, Felipe. Food: A History. NY: The Free Press, 2001. [Republished as Near a Thousand Tables: A History of Food.]
  
  
• Fernandez-Armesto, Felipe. Near a Thousand Tables: A History of Food. NY: The Free Press, 2002.
  
  
• Fenton, Alexander, and E. Kisban (Eds.). Food in Change: Eating Habits from the Middle Ages to the Present Day. Edinburgh: John Donald, 1986.
  
  
• Flandrin, Jean-Louis, Massimo Montanari, and Albert Sonnenfeld. Eds. 2000. Food: A Culinary History. Penguin. [Histoire de l'alimentation. 1996. Guis. Laterza 7 Figli, Rome, Bari/Librairie Arthème Fayard.]
  
  
• Food History -- Clifford A. Wright
  
  
• The Food Timeline – Lynne Olver, Morris County Library NJ
  
  
• The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 -- A late 14^th-century English cookbook -- Project Gutenberg
  
  
• Furnivall, Frederick James, and Edith Rickert. The babees' book: medieval manners for the young: done into modern English from Dr. Furnivall's text. 1913, reprinted Ulan Press, 2012.
  
  
• Gode Cookery [Medieval cookery]
  
  
• Greco, Gina L. and Christine M. Rose (Trans.). The Good Wife's Guide: A Medieval Household Book [Le Ménagier de Paris, 14^th Century]. Ithaca, NY: Cornell University Press, 2009.

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• Henisch, Bridget Ann. Fast and Feast: Food in Medieval Society. University Park, PA: The Pennsylvania State Press,. 1976.
  
  
• Henisch, Bridget Ann. The Medieval Cook. Woodbridge, UK: Boydell, 2013 [2009].
  
  
• Higman, B. W. How Food Made History. Wiley-Blackwell, 2011.
  
  
• Jotischky, Andrew. A Hermit's Cookbook: Monks, Food & Fasting in the Middle Ages. Continuum, 2011.
  
  
• Kiple, Kenneth F. and Kriemhild Coneè Ornelas (Eds.) The Cambridge World History of Food (2-Volume Set). Cambridge University Press, 2000.
  
  
• Larousse Gastronomique -- Wikipedia
  
  
• Making Medieval Sauces -- Jadwiga Zajaczkowa
  
  
• Le Ménagier De Paris [1393] [The Goodman of Paris] -- Wikipedia
  
  
• Mead, William Edward. The English Medieval Feast. London: George Allen and Unwin, 1967 [1931].
  
  
• The Medieval & Renaissance Cookery Web Ring
  
  
• Medieval/Renaissance Food Homepage -- Greg Lindah
  
  
• The Medieval Bestiary
  
  
• MedievalCookery.com
  
  
• Medieval diet aids healthy eating message -- BBCNews (04 September 2010)
  
  
• Medieval diet aids healthy eating message -- BBCNews (04 September 2010)
  
  
• Medieval Food -- The British Library
  
  
• Medieval Food -- Medievalists.net
  
  
• Medieval Gastronomy -- Bibliothèque Nationale
  
  
• Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. University of Illinois Press, 1995..
  
  
• Milton, Giles. Nathaniel's Nutmeg: Or, the True and Incredible Adventures of the Spice Trader Who Change the Course of History. NY: Penguin, 2000.
  [Have you ever wondered why the English use the word "biscuit" instead of the Dutch word "cookie" (koekje)?]
  
  
• Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. NY: Penguin, 1986.
  
  
• Oldest European Medieval Cookbook Found -- Discovery News (17 April 2013)
  
  
• An Ordinance of Pottage: An Edition of the 15th Century Culinary Recipes in Yale University's MS Beinecke 163. Prospect Books, 1988.
  
  
• Parasecoli, Fabio, and Peter Scholliers (Eds.). A Cultural HIstory of Food, Vols. 1-6. Bloomsbury/Berg, 2012.
  
  
• Power, Eileen, and Maxine Berg. Medieval Women. Cambridge University Press; Reissue edition, 2012.
  
  
• Redon, Odile, Françoise Sabban, and Silvano Serventi. The Medieval Kitchen: Recipes from France and Italy. Chicago: University of Chicago Press, 2000.
  
  
• Revel, Jean-Francois. Culture and Cuisine: A Journey Through the History of Food. London: Doubbleday, 1972. [Da Capo, 1984]
  
  
• Simoons, Frederick J. Eat not this flesh: food avoidances from prehistory to the present, 2nd Ed. Madison, WI: University of Wisconsin Press, 1994.
  
  
• Scully, Terence, The Art of Cookery in the Middle Ages. Woodbridge: The Boydell Press, Woodbridge, 1995.
  
  
• Standage, Tom. An Edible History of Humanity. NY: Walker, 2009.

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• Sutton, David E. Remembrance of Repasts: An Anthropology of Food and Memory. Bloomsbury/Berg, 2001.
  
  
• Tannahill, Reay. 1988. Food in History, Revised Edition. NY: Three Rivers Press.
  
  
• Top Food Was Olives in Time of the Ancient Mariner -- Reuters (12 August 2010)
  
  
• Toussaint-Samat, Maguelonne. A History of Food. Chichester, UK: John Wiley & Sons/Blackwell 2009.
  
  
• Le Viandier de Taillevent [14^th Century Cookery], Translated by James Prescott
  
  
• Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. NY: Grove, 2010.
  
  
• Wilson, C. Anne. Food And Drink In Britain: From the Stone Age to the 19^th Century. Constable, 1973; Academy Chicago Publishers, 2005.
  
  
• Woolgar, C.M. Food in medieval England: diet and nutrition. Oxford University Press, 2006.