[Sca-cooks] period tavern foods

[Johnna Holloway]

Of course there is this paper

Carlin, Martha. "Fast food and Urban Living Standards
in Medieval England."

appears in the volume:
Food and Eating in Medieval England,
edited by Martha Carlin and Joel T. Rosenthal. London: The
Hambledon Press, 1998. ISBN: 1-85285-148-1.

Johnnae
On Sep 5, 2011, at 4:20 AM, Ana Valdés wrote:

> Gruel was eaten in taverns, roasted meat in all forms, broth with  
> turnips
> and cabbage, ale of course, sausages, pies, onions in all forms,  
> carrots,
> fish, boiled or roasted, bread, eggs. Chaucer or Rabelais or  
> Bocaccio are
> good sources for it.
> Ana