FOODSTUFFS
swab soaked in alcohol and lit as the presentation dish was served at a
luxurious banquet.
NOTES
1. Some information on famines and epidemics between A.D. 500 and
1500 is contained in the timeline. For more detailed information on these
and other food-related events during the period from Europe and around the
world, see James Trager, The Food Chronology: A Food Lover’s Compendium of
Events and Anecdotes, from Prehistory to the Present (New York: Henry Holt
and Company, 1995), 39–82.
2. The sources used for this chapter include Alan Davidson, The Oxford
Companion to Food (Oxford, U.K.: Oxford University Press, 1999); Melitta
Weiss-Amer [Adamson], “Zur Entstehung, Tradierung und Lexik deutscher
Kochbücher und Rezepte des Spätmittelalters” (master’s thesis, University of
Waterloo, 1983); Terence Scully, The Art of Cookery in the Middle Ages
(Woodbridge, U.K.: Boydell Press, 1995); P.W. Hammond, Food and Feast
in Medieval England (Stroud, U.K.: Alan Sutton, 1998); Barbara Flower and
Elisabeth Rosenbaum, trans., The Roman Cookery Book: A Critical Transla-
tion of “The Art of Cooking” by Apicius for Use in the Study and the Kitchen
(London: George G. Harrap, 1958); Lorna J. Sass, To the King’s Taste:
Richard II’s Book of Feasts and Recipes Adapted for Modern Cooking (New
York: Metropolitan Museum of Art, 1975); Barbara Santich, The Original
Mediterranean Cuisine: Medieval Recipes for Today (Kent Town, Australia:
Wakefield Press, 1997); Franz Unterkircher, ed. and trans., Das Hausbuch
der Cerruti: Nach der Österreichischen Nationalbibliothek (Dortmund, Ger-
many: Harenberg Kommunikation, 1979); Luisa Cogliati Arano, ed., The
Medieval Health Handbook (Tacuinum Sanitatis), translated and adapted by
Oscar Ratti and Adele Westbrook (New York: George Braziller, 1976);
Priscilla Throop, trans., Hildegard von Bingen’s Physica: The Complete English
Translation of Her Classic Work on Health and Healing (Rochester, Vt.:
Healing Arts Press, 1998); Christa Hagenmeyer, Das Regimen Sanitatis
Konrads von Eichstätt: Quellen-Texte-Wirkungsgeschichte (Stuttgart: Franz
Steiner Verlag, 1995); Guualterus H. Rivius [Walther Ryff], Kurtze aber vast
eigentliche nutzliche vnd in pflegung der gesundheyt notwendige beschreibung
der natur/eigenschafft/Krafft/Tugent/Wirckung/rechten Bereyttung vnd ge-
brauch/inn speyß vnd drancks von noeten/vnd bey vns Teutschen inn teglichem
Gebrauch sind/etc. (Würzburg: Johan Myller, 1549); for herbs, also Claire
Kowalchik and William H. Hylton, Rodale’s Illustrated Encyclopedia of Herbs
(Emmaus, Pa.: Rodale Press, 1987); and for spices, Maggie Stuckey, The
Complete Spice Book (New York: St. Martin’s Griffin, 1999), and Andrew
Dalby, Dangerous Tastes: The Story of Spices (Berkeley and Los Angeles: Uni-
versity of California Press, 2000).
3. Hammond, Food and Feast, 20f.
4. Scully, The Art of Cookery, 150.
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