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Food in Medieval Times. Westport, CT: Greenwood Press. ISBN 0-313-32147-7. Bynum, Caroline Walker (1987). Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women. Berkeley: University of California Press. ISBN 0-520-05722-8. Carlin, Martha; Rosenthal, Joel T., eds. (1998). Food and Eating in Medieval Europe. London: The ...
Le Viandier (often called Le Viandier de Taillevent, pronounced [lə vjɑ̃dje də tajvɑ̃]) is a recipe collection generally credited to Guillaume Tirel, alias Taillevent. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth.
Medieval Times – chain of medieval-themed restaurants, featuring a tournament with sword-fighting and jousting The Barn Dinner Theatre (Greensboro) - Greensboro, North Carolina - was founded in 1964,and is the oldest continuously running dinner theater in America and the last of the original Barn Dinner Theatres.
Medieval Times Dinner and Tournament is an American dinner theater featuring staged medieval-style games, sword-fighting, and jousting. Medieval Times Entertainment, the holding company , is headquartered in Irving , Texas .
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
Adamson, Melitta Weiss Food in Medieval Times. Greenwood Press, Westport, CT. 2004. ISBN 0-313-32147-7; Food in the Middle Ages: A Book of Essays. Melitta Weiss Adamson (editor). Garland, New York. 1995. ISBN 0-8153-1345-4; Regional Cuisines of Medieval Europe: A Book of Essays. edited by Melitta Weiss Adamson (editor). Routledge, New York. 2002.
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Medieval cuisine; Le Viandier – a recipe collection generally credited to Guillaume Tirel, c 1300; The Forme of Cury – a royal collection of medieval English recipes of the 14th century, influenced by the Liber de Coquina; Apicius – a collection of Roman cookery recipes