Food in Medieval England: Diet and Nutrition (Medieval History and Archaeology), by C. M. Woolgar, Dale Serjeantson, and Tony Waldron (paperback, 2009)
In the unending quest to find models for culinary historiography, here’s another fairly up-to-date addition to the growing list:
This book draws on the latest research across different disciplines to present the most up-to-date picture of English diet from the early Saxon period up to c.1540. It draws on a wide range of sources, from the historical records of medieval farms, abbeys, and households both great and small, to animal bones, human remains, and plants from archaeological sites.
Thanks, Tracy. You’ll probably have to get the book through an interlibrary loan — it’s REALLY hard to find.
Cynthia
Thank-You for your post! This books will be good for my research and I hope you will keep writing more on the foods and cooking methods during the Medieval and Modern periods of British History.
Tarcy :)