Gode Cookery Bibliography

Anderson, John L. A Fifteenth Century Cookry Boke. New York: Charles Scribner's Sons, 1962.

Andrews, Elizabeth Buermann. De Honest Voluptate. The First Dated Cookery Book. St. Louis: Volume V from the Mallinckrodt Collection of Food Classics, 1967.

Arn, Mary-Jo, ed. Medieval Food and Drink, Acta, vol. xxi. Binghamton University: State University of New York Press, 1995.

Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

Bayard, Tanya. A Medieval Home Companion: Housekeeping in the Fourteenth Century. New York: HarperCollins Publishers, 1991.

Beebe, Ruth Anne. Sallets, Humbles, & Shrewsbery Cakes. A Collection of Elizabethan Recipes Adapted for the Modern Kitchen. Boston: David R. Godine, 1976.

Beichner, Paul E. "The Grain of Paradise." Speculum vol. 36, issue 2 (April 1961): 302-307.

Birkhan, Helmut. "Some Remarks on Medieval Cooking: The Ambras Recipe-Collection of Cod. Vind. 5486." Food in the Middle Ages. A Book of Essays. New York and London: Garland Publishing, Inc., 1995.

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

Bordessoule, Nadine. "De Poil ou de Plumes: The Taste of Game in Medieval French Treatises of Hunting." Medieval Food and Drink, Acta, vol. xxi. Binghamton University: State University of New York Press, 1995.

Bullough, Vern and Cameron Campbell. "Female Longevity and Diet in the Middle Ages." Speculum vol. 55 issue 2 (April 1980): 317-325.

Cawley, A. C. "The Grotesque Feast in the Prima Pastorum." Speculum vol. 30, issue 2 (April 1955): 213-217.

Chiquart, Maître and Terence Scully, ed. "Du fait de cuisine." Vallesia. Bulletin annuel de la Bibliothèque et des Archives cantonales du Valais, des Musées de Valère et de la Marjorie 40 (1985): 101-231.

Cholakian, Rouben. "Eating and Drinking in the Bayeux Tapestry." Medieval Food and Drink, Acta, vol. xxi. Binghamton University: State University of New York Press, 1995.

Cosman, Madeleine Pelner. Fabulous Feasts. New York: George Braziller, Inc., 1976.

Cummins, Patricia Willet. A Critical Edition of Le Regime Tresutile et Tresproufitable pour Conserver et Garder la Santé du Corps Humain. Chapel Hill: North Carolina Studies in the Romance Languages and Literatures, 1976.

Dawson, Imogene. Food & Feasts in the Middle Ages. Parsippany: New Discovery Books, 1994.

Evans, Barbara L. "Cretoyne, Cretonnée: Two Versions of a Fourteenth-Century Court Recipe." Medieval Food and Drink, Acta, vol. xxi. Binghamton University: State University of New York Press, 1995.

Freeman, Margaret B. Herbs for the Medieval Household. New York: Metropolitan Museum of Art, 1943.

Furnivall, Frederick J. The Boke of Nurture. Edited from the Harleian MS. 4011 in the British Museum. London: Early English Text Society, 1894.

Gallacher, Patrick. "Food, Laxatives, and Catharsis in Chaucer's Nun's Priest's Tale." Speculum vol. 51, issue 1 (Jan. 1976): 49-68.

Gies, Francis & Joseph. Life in a Medieval Castle. New York: Harper & Row Publishers, 1979.

Hammond, P. W. Food & Feast in Medieval England. Dover: Alan Sutton Publishing Inc., 1993.

Hansen, Marianne. "And Thus You Have a Lordly Dish: Fancy and Showpiece Cookery in an Augsberg Patrician Kitchen." Medieval Food and Drink, Acta, vol. xxi. Binghamton University: State University of New York Press, 1995.

Harris, Jonathan Gil. "Apples Beyond the Pale: the Irish Costermonger in the English Garden of Eden." Medieval Food and Drink, Acta, vol. xxi. Binghamton University: State University of New York Press, 1995.

Hartley, Dorothy. Lost Country Life. New York: Pantheon Books, 1979.

Henisch, Bridget Ann. Fast and Feast. Food in Medieval Society. University Park & London: The Pennsylvania University Press, 1976.

Hieatt, Constance B. An Ordinance of Pottage. An Edition of the Fifteenth Century Culinary Recipes in Yale University's MS Beinecke 163. London: Prospect Books Ltd, 1988.

Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

Hieatt, Constance B. "Editing Middle English Culinary Manuscripts." A Guide To Editing Middle English. Ann Arbor: University of Michigan Press, 1998.

Hieatt, Constance B. "The Middle English Culinary Recipes in MS Harley 5401: An Edition and Commentary." Medium Ævum vol. 65, no. 1 (1996): 54-71.

Hieatt, Constance B. and Sharon Butler. Pleyn Delit: Medieval Cookery for Modern Cooks. Toronto: University of Toronto Press, 1976.

Hieatt, Constance B., Brenda Hosington, and Sharon Butler. Pleyn Delit: Medieval Cookery for Modern Cooks. Second Edition. Toronto: University of Toronto Press, 1996.

Hieatt, Constance B. and Robin F. Jones. "Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii." Speculum vol. 61, issue 4 (Oct. 1986): 859-882.

Hodgett, Gerald A. J. Stere Htt Well. A book of medieval refinements, recipes and remedies from a manuscript in Samuel Pepys's library. London: Cornmarket Reprints, 1972.

Jones, George Fenwick. "The Function of Food in Medieval German Literature." Speculum vol. 35 issue 1 (Jan. 1960): 78-86.

Keiser, George R. "The Progeny of Apicius: Antiquarian Responses to Historical Cookery." Medieval Food and Drink, Acta, vol. xxi. Binghamton University: State University of New York Press, 1995.

Marks, Diane R. "Food for Thought: the Banquet of Poetry in Dante and Charles of Orleans." Medieval Food and Drink, Acta, vol. xxi. Binghamton University: State University of New York Press, 1995.

Matterer, James L. "Frumente yn lentyn." The Mayor of Casterbridge with Related Readings. Glencoe Literature Library. Columbus: Glencoe/McGraw-Hill, 2001.

Mead, William Edward. The English Medieval Feast. New York: Barnes & Noble, Inc., 1967.

Milham, Mary Ella. "Martino and His De Re Coquinaria." Medieval Food and Drink, Acta, vol. xxi. Binghamton University: State University of New York Press, 1995.

Milham, Mary Ella. Platina's On Right Pleasure and Good Health. University of North Carolina at Asheville: Pegasus Press, 1999.

Mitchell, R. J. The Medieval Feast. The Story of the Coronation Banquet of King Henry IV in Westminster Hall, 13th October 1399. London: Longmans, Green and Co. Ltd., 1958.

Morris, Richard. Liber Cure Cocorum. Berlin: A. Asher & Co., 1862.

Power, Eileen. Medieval People. New York: Barnes & Noble, 1966.

Power, Eileen. The Goodman of Paris (Le Ménagier de Paris). A Treatise on Moral and Domestic Economy by A Citizen of Paris (c. 1395). New York: Harcourt, Brace and Company, 1928.

Redon, Odile and Françoise Sabban, Silvano Serventi. Edward Schneider, trans. The Medieval Kitchen. Recipes from France and Italy. Chicago & London: University of Chicago Press, 1998.

Reeve, Compton. Pleasures and Pastimes in Medieval England. New York: Oxford University Press, 1998.

Riley, Gillian. Renaissance Recipes. Rohnert Park: Pomegranate Artbooks, 1993.

Ross, Lawrence J. "The Meaning of Strawberries in Shakespeare." Studies in the Renaissance vol. 7 (1960): 225-240.

Sass, Lorna J. To the Queen's Taste. New York: Metropolitan Museum of Art, 1976.

Serjeantson, M. S. "The Vocabulary of Cookery in the Fifteenth Century." Essays and Studies by Members of the English Association, vol. xxiii. Roberts, S. C., ed. Oxford: Clarendon Press, 1938.

Scofield, Cora L. "Accounts of Star Chamber Dinners, 1593-4." Speculum vol. 5 issue 1 (Oct. 1899): 83-95.

Scully, D. Eleanor and Terence Scully. Early French Cookery. Sources, History, Original Recipes and Modern Adaptations. Ann Arbor: University of Michigan Press, 1995.

Scully, Terence. The Art of Cookery in the Middle Ages. Woodbridge: The Boydell Press, 1995.

Scully, Terence. Cuoco Napoletano. The Neapolitan Recipe Collection (New York, Pierpont Morgan Library, MS Buhler, 19): A Critical Edition and English Translation. Ann Arbor: The University of Michigan Press, 2000.

Scully, Terence. Chiquart's "On Cookery." A Fifteenth-century Savoyard Culinary Treatise. New York: Peter Lang Publishing, Inc., 1986.

Scully, Terence. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.

Scully, Terence. "Manger pour vivre: The Gourmet Deschamps." Eustache Deschamps, French Courtier-Poet: His Work and His World. AMS Studies in the Middle Ages no. 22. New York: AMS Press, 1998.

Scully, Terence. "Mixing It Up in the Medieval Kitchen." Medieval Food and Drink, Acta, vol. xxi. Binghamton University: State University of New York Press, 1995.

Scully, Terence. "The Menus of the Menagier de Paris." Le Moyen Franocais vol. 24-25 (1989): 215-242.

Scully, Terence. The Vivendier. Devon: Prospect Books, 1997.

Sim, Alison. Food and Feast in Tudor England. Phoenix Mill: Sutton Publishing Limited, 1997.

Thorndike, Lynn. "A Medieval Sauce-Book." Speculum vol. 9, issue 2 (April 1934): 183-190.

Vehling, Joseph Dommers, ed. & trans. Apicius. Cookery and Dining in Imperial Rome. New York: Dover Publications, Inc., 1977.

Weiss-Amer, Melitta. Food and Drink in Medical-Dietetic Fachliteratur From 1050 to 1400. Toronto: University of Toronto Department of Germanic Languages and Literature, 1989.

Weiss-Amer, Melitta, ed. Food in the Middle Ages. A Book of Essays. New York and London: Garland Publishing, Inc., 1995.

Wilson, C. Anne. 'Banquetting Stuffe': the fare and social background of the Tudor and Stuart banquet. Edinburgh: Edinburgh University Press, 1991.

Woolgar, C. M. The Great Household in Late Medieval England. New Haven & London: Yale University Press, 1999.

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