This is a treatise on married life and household management in the medieval period.  Discusses wifely virtues and deportment, care of husbands, gardening, management of servants, and care of clothing along with other topics.

McGill-Queen’s University Press, 1986

Markham, who lived in the from about the mid-16th to early 17th centuries, set down the virtues and knowledge expected of a housewife and discussed such tasks as brewing, distilling, the making of dairy products, and cooking. The book contains instructions for numerous “medicinal” remedies and quite a few recipes, which do not appear to have been revised for modern use.

Penguin Books, 1986; reprint, 1987

Organized by months, this book discusses which kitchen chores were performed at what points during the year.  It also contains selected recipes translated for the modern reader as well as discussions of Elizabethan cooking.

University of Toronto Press, 1976; reprint, 1987

Contains a short discussion of medieval cooking and extensive recipes, with advice on using them.

Mostly a recipe collection with some historical background.  The periods covered range from the 14th century to about the mid-20th century.

Alan Sutton Publishing Ltd., 1993

Contains many black-and-white illustrations using reproductions of period artwork.  Hammond discusses agriculture, animal husbandry, and availability of food.  He then discusses the eating habits of those in the country, those in towns, and the gentry as well as nutrition, food adulteration, and table manners.  Feasts have their own chapter.  This is a beautiful and practical book, at least for someone with my interests.

Penguin Books, revised edition, 1988

Discusses food as a factor in social development and history across various cultures from the classical period to the late 20th century.

Penguin Books, 1991

The title pretty much says it all.  However, Visser does address such questions as the origin of the pot luck dinner, children’s behavior at the table, and proper conversation in Europe with some references to Asian customs.

English Heritage 1993

A survey of food in Britain from prehistory to the late 20th century.  This book contains contributions from five food historians addressing available foods and beverages, cooking methods, tableware, and recipes, though not all sections contain all these sub-headings.  Recipes have been adapted for the modern cook, according to the back cover copy.

Owl Books, 1997/Henry Holt Reference 1995.

This book is as the title represents it to be, a collection of miscellaneous information organized chronologically.  Topics covered include transport of food and beverages, dishware, crop yields, food imports, food discoveries, and a host of others.