Printed Sources:

Albala, Ken. The Banquet: Dining in the Great Courts of Late Renaissance Europe. Urbana: University of Illinois Press, 2007.

Albala, Ken. Cooking in Europe, 1250-1650. Westport, Conn: Greenwood Press, 2006.

Chiquart, and Terence Scully. Chiquart’s On Cookery: A Fifteenth-Century Savoyard Culinary Treatise. American university studies, v. 22. New York: P. Lang, 1986.

Scully, D. Eleanor, and Terence Scully. Early French cookery: sources, history, original recipes and modern adaptations. Ann Arbor: University of Michigan Press, 1995.

Taillevent, and Terence Scully. The Viandier of Taillevent: An Edition of All Extant Manuscripts. [Ottawa]: University of Ottawa Press, 1988.

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


Taillevent, and James Prescott. “The Viandier of Taillevant”

Bloch, Steven. “Cooking in Ostgardr: French recipes June 1996

Chiquart and Elizabeth Cook, translator. “Du Fait de Cuisine

Anonymous, and Janet Hinson, translator. “Le Menagier de Paris

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