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History of English Agriculture
This extract from the article on Agriculture in the 1911 Encyclopedia discusses methods of crop management, farming technology, livestock and more.

The Assizes of Bread and Beer and Lucrum Pistoris
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 Boke of Good Cookery
A wealth of information on medieval cooking, including authentic medieval recipes redacted and adapted for the modern kitchen, by James L. Matterer.

The Bonnefont Cloister Herb Garden
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.

Ein Buch von guter spise
Original German and modern English translation by Alia Atlas of a fourteenth-century recipe book. Site also includes translation notes and sources.

Cariadoc and Elizabeth's Recipes
Searchable site includes original period recipes followed by modern versions. Helpful info by David Friedman and Elizabeth Cook.

Cooking Glossary
List of terms associated with food and cooking in the middle ages, all on one page, compiled by T. J. Ray.

Cooking from Primary Sources: Some General Comments
Tips about using recipes predating the Renaissance and suggestions for various occasions, by David Friedman and Elizabeth Cook. References also included.

Dining in State: A High Cuisine Guide
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.

Dinner at Cowdray House
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..

Eating Out in the Jacobian Period
Amusing and informative traveler's guide to what one can expect when dining in 17th century England, at the Gunpowder Plot site.

The Goodman of Paris
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

Jacobean Dinner Recipes
Five recipes from the 17th century are followed by extensive information on redactions, adaptations, and possible interpretations of these period foods, at the Gunpowder Plot site.

Meals and Manners
Insights into fourteenth-century feasts and table manners are provided through excerpts of period literature. Nicely done at Harvard's Chaucer Pages.

Rob Peter to feed Paul: halving feast costs
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.

Viking Age Foodstuffs
A compilation of food items found through archaeological finds and some very useful sources, provided by Carolyn-Priest Dorman.

What did the Vikings Eat?
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.