A compilation of medieval recipes from period sources, with modern adaptations for the C20th kitchen. Includes images and further links.

Comprehensive dedication to the history of suds, beer and breweries in America. Includes brewer profiles, photo galleries, and a brew library.

Museum exhibit traces the evolution of these tools, including forks, knives, spoons, and chopsticks. Find photos and a bibliography.

Offers an overview of the history of canned food with background on the inventor of the canning process.

Medieval recipes from Europe and the Middle East, worked out from period or almost-period sources.

Browse an overview of Geoffrey Chaucer's works, then learn about the food references mentioned in his writings. Offers several medieval recipes.

Contains historic background on a range of foods, plus details about this organization, which designs food history exhibits.

A series of articles about the process of developing a feast for Twelfth Night. Covers menu planning, the recipes, budget, and aftermath.

Comprehensive listing of articles on pre-1700s brewing, recipes for ales and meads, and bibliography. Become a beer and wine historian.

Collection of continental European recipes from the British Museum Cookbook.

Recipes for a Medieval feast are presented in original form, direct translations, and with modernizations. Try stewed pigeons or rabbit in syrup.

Get a short lesson in the origin of this fiber-full food from Morocco.

Includes the (originally named) beef soup in ginger beer base, fried toste of spinage, savory tost of chese, farsed eggs, and cryspes.