Adamson, Melitta Weiss.  Food in Medieval Times.  Greenwood, 2004.   Summary of many good secondary sources.

Arano, Luisa Cogliati.  The medieval health handbook Tacuinum Sanitatis.  NY, Braziller, 1976.  Compares Tacuinums of Liege, Paris, Vienna, Rome (Casantense) and Rouen. [Ebeling…]  14-15 century

Backhouse, Janet.  Medieval rural life in the Luttrell Psalter.  [UW Art] 14th century images of farm life

Bayard, Tania., ed.  A Medieval Home Companion:  Housekeeping in the fourteenth century. (Abridged tr of Le Ménagier de Paris)  NY, HarperCollins, 1991.

Beebe, Ruth Anne.  Sallets Humbles & Shrewsbery Cakes:  A collection of Elizabethan Recipes Adapted for the Modern Kitchen.  NY, David R. Godine, 1976.  [WPL 641.5942 B414]  sources:  Thomas Dawson – The Good Huswife’s Iewell (1596), The Good Huswife’s Handmaide for the Kitchin (1594), Gervase Markham – The English Huswife, Book II of Countrey Contentments (1615), John Murrell – Delightful daily exercise for ladies and gentlewomen (1621).  Check originals before using.

Berriedale-Johnson, Michelle.  Olde English Recipes.  Essex, Judy Piatkus, 1981. [WSU TX717.B514]

Black, Maggie.  The Medieval Cookbook.  NY. Thames & Hudson, 1992.  Not great for accuracy, but super pictures.

Bober, Phyllis Pray.  Art, culture and cuisine:  ancient & medieval gastronomy.   Chicago, University of Chicago Press, c1999.  [Waukesha PL 641.013 B63a]  Thesis:  art & cuisine share aesthetics through time.

Brothwell, Don & Patricia.  Food in Antiquity.  NY, Frederick A. Praeger, 1969.  [WPL 641??]

Ciullo, Peter A.  Saleratus: the curious history and complete uses of baking soda. Naugatuck, CT., Maradia Press, 1994. [ILL]  (Never let it be said that a book about a totally non-period substance can’t be used for SCA research)

Cosman, Madeline Pelner.  Fabulous Feasts:  Medieval Cookery and Ceremony.  NY, George Braziller, 1976.  Feast info is good. Recipes don’t work, and their sources are obscure.

Dalby, Andrew.  Dangerous tastes: the story of spices. Berkeley, Univ. of California Press, 2000. [Lake Geneva PL]

Dawson, Imogen.  Food & Feasts in the Middle Ages.  NY, Discovery Books, 1994.  [WPL j940.1 Dawson]  Children’s book – Aliki’s Medieval Feast is another good kid’s book.

Davidson, Alan.  The Oxford Companion to Food.  NY, Oxford University Press, 1999 [TML], 2006 [LPL]

Edwards, John.  The Roman cookery of Apicius: a treasury of gourmet recipes & herbal cookery translated and adapted for the modern kitchen.  Point Roberts, Washington, Hartley & Marks, 1984. [UW Mem]

Flandrin, Jean-Louis.  Food: a culinary history from antiquity to the present. prepared under the direction of Jean—Louis Flandrin and Massimo Montanari, English ed. buy Albert Sonnenfeld.   NY, Columbia Univ Press, 1999.  [TX353 H525 1999]

Freeman, Margaret B. Herbs for the medieval household.  NY, Metropolitan Museum of Art, 1948           [LPL 635.7 F87h 1948]  (just herbs. sweet woodcuts)

Gies, Frances & Joseph.  Daily life in medieval times: a vivid, detailed account of birth, marriage and death; food clothing and housing; love and labor in the middle ages.  NY, Black Dog & Leventhal, 1999.  [Life in a medieval castle, village, and city with color illustrations. LPL940.1 G363D 1999]  Good overview, great pics. Use a grain of salt.

Hagen, Ann.  A handbook of Anglo-Saxon food: processing and consumption.  Pinner, Middlesex, Anglo-Saxon Books, 1992.

Hammond, Peter.  Food & feast in medieval England. Stroud, Gloustershire, Sutton, 2005 (1993)

Harvey, John H.  “Vegetables in the middle ages”. Garden History 12:2, Autumn 1984, 89-99. [UW]

Henisch, Bridget Ann.  Fast and feast:  food in medieval society.  University Park, Pennsylvania State University Press, 1976. [Viterbo GT2853.E8.H46.19976]

Hieatt, Constance B., Brenda Hosington, and Sharon Butler.  Pleyn delit: medieval cookery for modern cooks. 2d ed. Toronto, Univ of Toronto Press, 1997. [TX645.H32p]

Hunt, Tony.  Plant names of medieval England.  Cambridge, DS Brewer, 1989.  [Ebeling QK13.H8.1989]

Kiple,Kenneth F., et. al., eds.  The Cambridge world history of food.  Cambridge University Press, 2000. [LPL Ref 641.3 C144 2000]

McGee, Harold.  On food and cooking:  the science and lore of the kitchen.  NY, Macmillan, c1984. [LxXPL 641.5 M1720 1988]

Newman, Paul B. Daily life in the Middle Ages. Jefferson, NC & London, McFarland, 2001.  [UW SP CB353.N4.2001]  Treats 1000-1485. Great overview of everyday life, beginning with food.

Orlando Consort.  Food, wine & song:  music and feasting in Renaissance Europe.  LA, Harmonia Mundi, 2001. Includes CD of music. Begins 1220ish.

Redon, Odilon, Françoise Sannan, & Silvano Serventi.  The medieval kitchen: recipes from France and Italy. Chicago, University of Chicago Press, 1998. (Uses 14th & 15th century sources.)

Renfrow, Cindy.  Take a thousand eggs or more: a collection of 15th century recipes.  Self-published. 1990. [2 volumes. There’s a newer edition available – see Cindy Renfrow’s website.]

Rigg, A. G.  “Henry of Huntingdon’s herbal”. Mediaeval Studies 65(2003): 213-292. [Badgerlink]

Sass, Lorna J.  To the king’s taste: Richard II’s book of feasts and recipes adapted for modern cooking. New York, Metropolitan Museum of Art, 1975. [LaXPL641.59 Sa7to]  (Mostly Forme of Cury)

Sass, Lorna J.  To the queen’s taste: Elizabethan feasts and recipes adapted for modern cooking. New York, Metropolitan Museum of Art, 1975. [TX645]

Scully, Terence.  The art of cookery in the middle ages.  Woodbridge, Boydell Press, 1995.  [SheboyganPL 641.594 Scu47a]  Scully is wonderful – lots of theory.

Scully, Terence.  “Mixing it up in the medieval kitchen”.  Acta, vol. 21, 1995.  p. 1-26.

Scully, Terence, ed.  The Viandier of Taillevent.  University of Ottawa Press, 1988.  [UW Mem TX707.T313.1988.]

Singman, Jeffrey L. and Will McLean. Daily life in Chaucer’s England.  Westport, Conn., Greenwood Press, 1995. [LPL]

Singman, Jeffrey L.  Daily life in Elizabethan England.  Westport, CT, Greenwood Press, 1995.  [LPL 942.055 SI64D 1995]

Singman, Jeffrey L.  Daily life in medieval Europe.  Westport, Conn., Greenwood Press, 1999. [UW Mem D119.S55 1999]

Toussaint-Samat, Maguelonne. History of food.  NY, Barnes & Noble, 1998 (c1992)

Trager, James.  <FC> The food chronology: a food lover’s compendium of events and anecdotes, from prehistory to the present.  NY, Henry Holt, 1995. [LaXPL 641.09 T677F 1995] not always accurate

Vehling, Joseph Dommers, ed. & tr.  Apicius: Cookery and dining in Imperial Rome.  NY, Dover, 1977 (1936)

Wilson, C. Anne.  Food and drink in Britain: from the stone age to the 19th century. Chicago, Academy Chicago Publishers, 1991. [LPL ]