Medieval Food explores the cuisine and cooking found in the Middle Ages. The articles listed here show that people ate and drank a wide variety of foods and beverages, and dietary habits across medieval world could be significantly different.
Medieval Food Articles
Feasting And The Culture of Anglo-Saxon Food, by Gerald P. Dyson
For feast days and other notable occasions, sweeter bread or cakes could have been made with finer flour as well as milk, honey, eggs, butter, and fruit.
You Are What You Eat: Hildegard of Bingen’s Viriditas, by Allison Jaines Elledge
Hildegard categorized foods according to whether they were harmful or helpful, including whether foods were best eaten raw or cooked or eaten on an empty or full stomach.
Dining at King’s College in the 15th century, by François Soyer
Every week the Steward of the Hall – a College officer chosen from among the fellows and changing every week – entered into these ledgers the monetary value of the food that had been consumed by the fellows and scholars, including both what had to be bought in the market and what was taken from the college stores.
Fruit of the Womb: Prenatal Food in Renaissance Italy, by Heather Rutler
The overall dietary recommendations here seem to be heavy on the domestic meats over game meats, young animals over older ones, and minimal exposure to most fruits and vegetables and avoidance of fish.
Ritual feasting in Iron Age Ireland, by Finbar McCormick
Freemen were obliged to provide food, shelter and entertainment for a lord and his retinue for a specified amount of time during the year. The length of stay was usually three days and three nights.
Contributions of Medieval Food Manuals to Spain‘s Culinary Heritage, by Carolyn Nadeau
This article examines and compares the contributions of five Medieval Muslim and Christian recipe manuscripts to Spain‘s culinary history.
Wine, the Physician, and the Drinker Late Medieval Medical Views on Wine’s Uses, Pleasures, and Problems, by Azelina Jaboulet-Vercherre
The present study examines and explains the disparate and often conflicting opinions that late medieval writers expressed about wine, the role it plays in the preservation and restoration of health, as well as in the quest for pleasure.
Food and Cooking during the Mamluk Era: Social and Political Implications, by Amalia Levanoni
Some Basic Aspects of Medieval Cuisine, by Paul Freedman
Food and the Middle Ages, by C.M. Woolgar
Fast Food in Medieval Europe, by Vickie L. Ziegler
Medieval Women’s Guides to Food During Pregnancy: Origins, Texts, and Traditions, by Melitta Weiss-Amer
Fast, Feast, and Flesh: The Religious Significance of Food to Medieval Women, by Caroline Walker Bynum
‘Real Eating:’ A Medieval Spanish Jewish View of Gastronomic Authenticity, by Jonathan Brumberg-Kraus
They dined on crane: bird consumption, wild fowling and status in medieval England, by Umberto Albarella and Richard Thomas
The Art of Slicing Fish and Fowl in Medieval Japan, by Xenia Heinickel
Norse Drinking Traditions, by Christie L. Ward
The Village Ale-Wife: Women and Brewing in Fourteenth-Century England, by Judith M. Bennett
The Economics of Medieval English Brewing, by Karl Hagen
Dietary Recommendations in the Medieval Medical School of Salerno, by Maurizio Bifulco, Magda Marasco and Simona Pisanti
Stew and salted meat – opulent normality in the diet of every day, by Johannes Koder
Fast or feast: reconstructing diet in later medieval England by stable isotope analysis, by Gundula Muldner and Michael P. Richards
Dietary Decadence and Dynastic Decline in the Mongol Empire, by John Masson Smith, Jr.
Pre – and protohistoric bread in Sweden : a definition and a review, by Ann-Marie Hansson
Attempree diete was al hir phisik: The Medieval Application of Medical Theory to Feasting, by Kristen M. Burkholder
Cooking up Fine Remedies: On the Culinary Aesthetic in a Sixteenth-Century Chinese Materia Medica, by Vivienne Lo and Penelope Barrett
UNITS OF MEASUREMENT IN THE EARLY MEDIEVAL ECONOMY: THE EXAMPLE OF CAROLINGIAN FOOD RATIONS, by JEAN-PIERRE DEVROEY
Changes in Diet in the Late Middle Ages: the Case of Harvest Workers, by Christopher Dyer
Dietetics in Medieval Islamic Culture, by David Waines
The Origins of Tea Drinking in Britain, by Joseph P. Macadam
What was kosher in Byzantium?, by Barbara Crostini
Loaves and fishes: a stable isotope reconstruction of diet in medieval Greece, by Sandra Jean Garvie-Lok
Famine for Profit: Food Surpluses in Medieval Germany, by Robert Dees
Medieval Food Videos
Medievalists.net is in the kitchen – here is our video about making Medieval Mushroom soup…
Links to other sites related to Medieval Cooking
The Forme of Cury by Samuel Pegge – recipe collection of the 14th century
Le Viandier de Taillevent – 14th century cookbook
CookIt! – educational website that includes a history of cooking section