These sites look at foods consumed during the middle ages, typical dinners and recipes, laws and guilds, and the results of deleterious shortage.
The types of animals that provided meat to cooks in the Middle Ages, including cows, goats, sheep, pigs and rabbits.
The birds that were cooked and consumed by people in the Middle Ages.
The water creatures that were caught, preserved, traded and eaten in medieval times.
Keeping food edible for months and even years during the Middle Ages.
The availability and use of fresh meat, poultry and fish in the Middle Ages.
This extract from the article on
Agriculture in the 1911 Encyclopedia discusses methods of crop management, farming technology, livestock and more.
Laws regulating the price, weight, and quality of the bread and beer manufactured and sold in town, village, and hamlet, at Paul Halsall's Medieval Sourcebook.
A wealth of information on medieval cooking, including authentic medieval recipes redacted and adapted for the modern kitchen, by James L. Matterer.
A description and photos of the cloister and gardens at the Metropolitan Museum of Art are accompanied some interesting info on the use of herbs in medieval times, by Sarah McGowan.
Original German and modern English translation by Alia Atlas of a fourteenth-century recipe book. Site also includes translation notes and sources.
Searchable site includes original period recipes followed by modern versions. Helpful info by David Friedman and Elizabeth Cook.
List of terms associated with food and cooking in the middle ages, all on one page, compiled by T. J. Ray.
Tips about using recipes predating the Renaissance and suggestions for various occasions, by David Friedman and Elizabeth Cook. References also included.
Enlightening article by Thomas L. Coles at the Richard III Society addresses some common misconceptions about the medieval diet and provides information on foods eaten by various classes.
Description of an elegant dinner served at a Viscount's home in 1595, edited from Sir S. D. Scott, Bart., in
Sussex Archæological Collections, 1926, and presented at the Compendium of Common Knowledge..
The Goodman's text was written by a merchant as a guide to wifely duties, particularly in buying and preparing food, for his much younger bride. Eileen Power's translation of the late 14th-century text is provided by Paul Halsall at the Medieval Sourcebook
This article on serving foods in season and utilizing more of the food you've got represents how medieval cooks approached the production of a feast. Well done by Alizaunde of the SCA.
A compilation of food items found through archaeological finds and some very useful sources, provided by Carolyn-Priest Dorman.
This thorough article by the "Viking Answer Lady" includes information on types of foods, food sources, daily eating habits, and recipes. Nicely done by Christie Ward.
