Bibliography of Books 
                          on the Topic of 
                      Medieval and Renaissance 
                          Food and Feasts

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For this bibliography, I have chosen books likely to be available to the 
general library patron.  That is, while these books may not be on the 
shelves of your local public library, there is a good chance they can be 
found in an academic library or requested through Interlibrary Loan.  Some 
works are in languages other than English.  In addition, you might want 
to check out the Medieval/Renaissance Food Homepage at 
http://fermi.clas.virginia.edu/~gl8f/food.html
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A. W.  A Booke of Cookrye, With the Serving in of the Table.  1591.  The 
  English Experience, Its Record in Early Printed Books Published in 
  Facsimile 834.  Amsterdam: Theatrum Orbis Terrarum; Norwood, N.J.: W. J. 
  Johnson, 1976.  

Aliki.  A Medieval Feast.  1st ed.  New York: Crowell, 1983.
  (Summary: Describes the preparation and celebration of a 
  medieval feast held at an English manor house entertaining royal 
  guests.  Children's book)

Anderson, John L.  A Fifteenth Century Cookry Boke.   New York: 
  Scribner,1962.

Balkwill, Richard.  Food & Feasts in Tudor Times.  Food & Feasts.  
  Parsippany, N.J.: New Discovery Books, c1995.  
  (PROJECTED PUBLICATION DATE: 95-04)

Benporat, Claudio.  Cucina e Alimentazione nel Mondo di Cristoforo 
  Colombo.  Bologna: A. Forni, 1991.  

Berriedale-Johnson, Michelle.  Olde Englishe Recipes.  Loughton, England: 
  Piatkus, 1981.  

Black, Maggie.  The Medieval Cookbook.  New York: Thames and Hudson, 1992.

Brown, Michele.  Food by Appointment: Royal Recipes Since 1066.  London: 
  Elm Tree Books, 1977.  

Daz Buch von Guter Spise: aus de Wurzburg-Munchener Handschrift.  Ed. 
  Hans Hajek.  Texte des spaten Mittelalters 8.  Berlin: E. Schmidt,1958.
  (A collection of recipes of the 14th century.)

Cosman, Madeleine Pelner.  Fabulous Feasts: Medieval Cookery and 
  Ceremony.  New York: G. Braziller, 1976.

Cosman, Madeleine Pelner.  The Medieval Baker's Daughter: a Bilingual 
  Adventure in Medieval Life With Costumes, Banners, Music, Food, and a 
  Mystery Play.  Tenafly, NJ: Bard Hall P, 1984.  

Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century 
  (Including the Forme of Cury).  Eds. Constance B. Hieatt and Sharon 
  Butler.  SS (Early English Text Society)  8.  London: Oxford UP, 1985.

Dawson, Imogen.  Food & Feasts in the Middle Ages.  Food & Feasts.  New 
  York: New Discovery Books, 1994.  

Gillet, Philippe.  Par Mets et Par Vins: Voyages et Gastronomie en 
  Europe, XVIe-XVIIe Siecles, Suivi d'une Serie de Recettes 
  Anciennes.  Paris: Payot, 1985.

The Goodman of Paris (Le Menagier de Paris): A Treatise on Moral and 
  Domestic Economy.  Trans.  Eileen Power.  Broadway Medieval Library.  
  London: Routledge, 1928.

Granado, Diego.  Libro del Arte de Cocina.  1599.  Sociedad de 
  Bibliofilos Espanoles. Publicaciones, 3a epoca, 8.  Madrid: Sociedad de 
  Bibliofilos Espanoles, 1971.

Hagen, Ann.  A Handbook of Anglo-Saxon Food: Processing and Consumption.  
  Pinner, England: Anglo-Saxon Books, 1992.

Hammond, P.W.  Food and Feast in Medieval England.  Gloucester, England; 
  Dover, N.H.: Alan Sutton, 1993.

Hieatt, Constance B., and Sharon Butler.  Pleyn Delit: Medieval Cookery 
  for Modern Cooks.  Toronto: U of Toronto P, 1976.
  (Gives original and modern versions of the recipes _and_ provides 
  suggested menus.)

La Falaise, Maxime de.  Seven Centuries of English Cooking.  Ed. Arabella 
  Boxer.  1st Grove Press Evergreen ed.  New York: Grove Press, 1992.

Maria, Infanta of Portugal, 1521-1577.  Livro de Cozinha da Infanta D. 
  Maria: Codice Portugues I.E. 3 da Biblioteca Nacional de Napoles.  Ed. 
  Giacinto Manuppella.  Biblioteca de autores portugueses.  Lisbon: Impr. 
  Nacional, Casa da Moeda, 1987.

Martell, Hazel.  Food & Feasts with the Vikings.  Food & Feasts.  
  Morristown, N.J.: New Discovery Books, c1995.  
  (PROJECTED PUBLICATION DATE: 95-09)

Mead, William Edward.  The English Medieval Feast.  Boston: Houghton,1931.

Mennell, Stephen.  All Manners of Food: Eating and Taste in England and 
  France from the Middle Ages to the Present.  Oxford: B. Blackwell, 
  1985.
  (Projected publication date of 2nd ed. - 10/95)

Nola, Roberto de.  Libre del Coch: Tractat de Cuina Medieval.  Ed. 
  Veronika Leimgruber.  Biblioteca Torres Amat  4.  Barcelona: U de 
  Barcelona, Departament de Filologia Catalana, 1977.  

Platina.  De Honesta Voluptate: The First Dated Cookery Book.  1475. 
  Trans. Elizabeth Buermann Andrews.  Mallinckrodt Collection of Food 
  Classics 5.  St. Louis: Mallinckrodt Chemical Works, 1967.

Le Recueil de Riom: Et la Maniere de Henter Soutillement: Un Livre de 
  Cuisine et un Receptaire Sur les Greffes du XVe Siecle.  Ed. Carole 
  Lambert.  Moyen Francais 20.  Montreal: Editions Ceres, 1987.

Renfrow, Cindy.  Take a Thousand Eggs or More: a Translation of Medieval 
  Recipes from Harleian MS. 279, Harleian MS. 4016 and Extracts of Ashmole 
  MS. 1439, Laud MS. 553, and Douce MS. 55, With Nearly 100 Recipes Adapted 
  for Modern Cookery.  United States: C. Renfrow,1990.

Riley, Gillian.  Renaissance Recipes.  San Francisco: Pomegranate 
  Artbooks, 1993. 

Sass, Lorna J.  To the King's Taste: Richard II's Book of Feasts and 
  Recipes: Adapted for Modern Cooking.  New York : St. Martin's/Marek, 1984.
  (Consists mainly of an adaptation and translation of The King's 
  Cookbook, The Forme of Cury by Samuel Pegge.  Also published: 
  London: J. Murray, 1976.  and New York: Metropolitan Museum of Art, 
  1975.)  

Scully, D. Eleanor, and Terence Scully.  Early French Cookery: Sources, 
  History, Original Recipes and Modern Adaptations.  Ann Arbor: U of 
  Michigan P, 1995.  
  (PROJECTED PUBLICATION DATE: 95-09)

Scully, Terence.  The Art of Cookery in the Middle Ages.  Woodbridge, 
  England: Boydell P, 1995. 
  (PROJECTED PUBLICATION DATE: 95-07)

Stewart, Katie.  The Joy of Eating: a Cook's Tour of History, 
  Illustrated, With a Cook's Section of the Great Recipes of Every Era.  
  1st ed.  Owings Mills, Md.: Stemmer House Publishers, 1977. .

Suthold, Michael.  Manoscritto Lucano: Ein Unveroffentlichtes Kochbuch 
  aus Suditalien vom Beginn des 16. Jahrhunderts.  Kolner 
  Romanistische Arbeiten; n.F., Heft 70.  Geneva: Droz, 1994.

Two Fifteenth-Century Cookery-Books: Harleian ms.279 (ab.1430) & Harl. 
  ms.4016 (ab.1450), with Extracts from Ashmole ms.1439 Laud ms.553, & 
  Douce ms.55. 1888.    Ed. Thomas Austin.  Early English Text Society. 
  Original Series  91.  London: Oxford UP, 1964.
  (Facsimile reprint of 1888 ed.)

Um Tratado da Cozinha Portuguesa do Seculo XV. Ed. Antonio Gomes Filho.  
  Dicionario da Lingua Portuguesa. Textos e Vocabularios 2.  Rio de 
  Janeiro: Instituto Nacional do Livro, 1963.  

Vesco, Clotilde.  Cucina Fiorentina fra Medioevo e Rinascimento: Usanze, 
  Ricette, Segreti.  Lucca: M. Pacini Fazzi, 1984.  

Welserin, Sabina.  Das Kochbuch der Sabina Welserin.  1533.  Ed. Hugo 
  Stop.  Trans. Ulrike Giessmann.  Germanische Bibliothek. 4. Reihe, 
  Texte.  Heidelberg: C. Winter, 1980.
  (Transcription of the original manuscript (1553) with modern German 
  translation on facing pages.)

Wheaton, Barbara Ketcham.  Savoring the Past: The French Kitchen and 
  Table from 1300 to 1789.  Philadelphia : U of Pennsylvania P, 1983.

Wilson, C. Anne.  Food & Drink in Britain from the Stone Age to Recent 
  Times.  London: Constable,1973.