Ayrton, Elisabeth,	The Cookery of England, Penguin Books, London, 1977.
Balkwill, Richard,	Food & Feasts in Tudor England, New Discovery Books, 1995.
Battiscombe, Georgina,	English Picnics, The Harville Press Ltd., London, 1949.
Beebe, Ruth Anne,	Sallets, Humbles and Shrewsbury Cakes, David R. Godine, 1976.
Black, Maggie, ed.,	A Taste of History, 10,000 Years of Food in Britain, English Heritage w/the British Museum Press, London, 1993.
	The Medieval Cookbook, Thames & Hudson, Inc., New York, 1993.
Brett, Gerard,	Dinner is Served, Rupert Hart Davis, 1968.
Brown, Alice Cook,	Early American Herb Recipes, Bonanza Books, New York, 1966.
Cooper, Charles,	The English Table in History and Literature, Sampson, Low, Marston and Co. Ltd., London.
Cosman, Madeleine Pelner,	Fabulous Feasts-Medieval Cookery and Ceremony, George Braziller, New York, 1976.
	Medieval Holidays and Festivals, Charles Scribner's & Sons, 1981.
Culpeper, Nicholas,	Culpeper's Complete Herbal, W. Foulsham, London.
David, Elizabeth,	English Bread and Yeast Cookery, Penguin, 1996.
	Italian Food, Smithmark Books, New York, 1996.
	Spices, Salt and Aromatics in the English Kitchen, Penquin, 1973.
Davis, William Stern,	Life in Elizabethan Days, Harper & Row, 1930.
de la Falaise, Maxime,	Seven Centuries of English Cooking, Barnes & Noble Books, New York, 1992.
de Medici, Lorenza,	Florentines; A Tuscan Feast, Random House, New York, 1992.
Dovey, Zillah,	An Elizabethan Progress, Associated University Presses, Teaneck, N.J., 1997.
Drummond, J.C., and Wilbraham, A.	The Englishman's Food: Five Centuries of English Diet, Pimlico, 1994.
Emmison, Frederick, G.,	Tudor Foods and Pastimes: Life at Ingatestone Hall, 1964.
Furnivall, Frederick, ed.	Early English Meals and Manners, Early English Text Society, Original Series, no. 32, 1894.
Hackwood, Frederick W.,	Inns, Ales and Drinking Customs of Old England, Bracken Books, 1985.
Hammond, P. W.,	Food and Feast in Medieval England, Sutton Publishing, 1996.
Harrison, Molly & Royston, O. M., eds.,	How They Lived, vol. 2, 1485-1700, Oxford, 1965.
Harrison, William,	The Description of England, Edited by George Edelen for the Folger Shakespeare Library, Ithaca, N.Y., 1968.
Hartley, Dorothy,	Lost Country Life, Pantheon Books, New York, 1979.
	Food in England, 1996.
Hieatt, Constance B., and Butler, Sharon, Pleyn Delit,	Medieval Cookery for Modern Cooks, University of Toronto Press, 1992.
Holme, Bryan,	Princely Feasts and Festivals- Five Centuries of Pagentry and Spectacle, Thames and Hudson, London, 1988.
Knightly, Charles,	The Customs and Ceremonies of Britain; an Encyclopaedia of Living Customs, Thames and Hudson, 1986.
Lorwin, Madge,	Dining with William Shakespeare, Atheneum, New York, 1976.
Markham, Gervase,	The English Hus-wife, (edited by Michael R. Best), McGill-Queen's University Press, 1986.
Mennell, Stephan,	All Manners of Food; Eating and Taste in England and France from the Middle Ages to the Present, Basil Blackwell, Inc., Oxford, 1986.
Monckton, H.A.,	A History of the English Public House, The Bodley Head, 1969.
	A History of English Ale and Beer, The Bodley Head, 1966.
	"English Ale and Beer in Shakespeare's Time", History Today, 17, (Dec. 67).
Nichols, John B.,	The Progresses and Public Processions of Queen Elizabeth, 3 vols., 1823.
O'Roarke, Siobhan Medhbh,	Traveling Dysshes or, Foods for Wars, Peace, and Pot- lucks, Arts and Science Ministries of the S.C.A., 1995.
Osborne, June,	Entertaining Elizabeth I, The Progresses & Great Houses of her Time, London, 1989.
Paston-Williams, Sara,	The Art of Dining; A History of Cooking and Eating, The National Trust, London, 1993.
Pearson, Lu Emily,	Elizabethans at Home, Stanford University Press, 1967.
Riley, Gillian,	Painters & Food- Renaissance Recipes, Pomegranate Artbooks, San Francisco, 1993.
	A Feast for the Eyes, National Gallery Publications, London, 1997.
Sambrook, Pamela,	Country House Brewing in England, 1500-1900, The Hambledon Press, London, 1996.
Sambrook, P. & Brears, P.,	The Country House Kitchen, 1650-1900, London, Sutton Publishing with the National Trust, 1997.
Sass, Lorna,	To the Queen's Taste, The Metropolitan Museum of Art, New York, 1976.
	To the King's Taste, The Metropolitan Museum of Art, New York, 1975.
Sims, Alison,	Food and Feast in Tudor England, Sutton Publishing, London, 1998.
	The Tudor Housewife, Sutton Publishing, London, 1996.
Simpson J.A. & Weiner, E.S.C.,	The Compact Oxford English Dictionary, 2nd edition, Clarendon Press, Oxford, 1991.
Spurling, Hilary, ed.,	Elinor Fettiplace's Receipt Book; Elizabethan Country House Cooking, Viking,1986.
Tannahill, Reay,	Food in History, Crown Publishers, Inc., 1988.
Wheaton, Barbara Ketcham,	Savoring the Past; The French Kitchen and Table from 1300 to 1789, Simon & Schuster, New York, 1983.
Wildblood, Joan and Brinson, Peter,	The Polite World: a Guide to English Manners and Deportment from the 13th to the 19th Century, 1965.
Willan, Anne,	Great Cooks and Their Recipes: From Taillevent to Escoffier, McGraw-Hill Book Company, New York, 1977.
Wilson, C.A.,	The Country House Kitchen Garden, 1600-1950, Sutton Publishing, London, 1998
	Food and Drink in Britain from the Stone Age to Recent Times, Academy Chicage Publishers, Chicago, Ill., 1991.
	Banquetting Stuffe, Edinburgh University Press, 1991.
Witlock, Ralph,	A Calendar of Country Customs, B.T. Batsford, London, 1978.
Renaissance food related Sites, Newsgroups, and Lists:
	rec.food.historic
Food:	http://www.pbm.com/~lindahl/food.html
	http://members.aol.com/renfrowcm/links.html
Brewing:	http://www.pbm.com/~lindahl/brewing.html (with connections to a moderated list)
	http://www.alcasoft.com/renfrow/
German Food:	bastel@MIT.EDU (a moderated list)

compiled by Elizabeth Pruyn and Angela Grimes; revised July, 1998

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