[Sca-cooks] Building the Library

[Terry Decker]

Here are a few things I've found useful.

Bear


For historical context:

C.W. Woolgar  The Great Household in Late Medieval England

C.W. Woolgar  The Culture of Food in England 1200-1500

The Cambridge World History of Food

Davidson  The Oxford Companion to Food

There are a number of other books that have proven useful, but these will 
provide the basics on from when and where various foodstuffs derive and the 
concept of food in a social context.


For historical cooking and baking:

Sabban, Redon, Serventi  The Medieval Kitchen  (A nice intro to medieval 
historical cooking)

Scully  Early French Cookery

Scully  The Art of Cookery  (I use this more for the historical information, 
but it has recipes)

David  English Bread and Yeast Cookery  (I recommend the edition edited by 
Karen Hess.  This is the best intro to historical baking I have found)


For fast and inexpensive reference to period texts and practical 
information:

Thomas Gloning's Cookbook Collection 
http://www.staff.uni-giessen.de/gloning/kobu.htm

Martha Carlin's Webpage   https://people.uwm.edu/carlin/  (The page has been 
edit into a number of sections.  The Research Links and Reference Tools tabs 
are very useful.)

Cindy Renfrow's Webpage  http://www.thousandeggs.com/cookbooks.html  (Of 
particular use to brewers.  Cindy is the author of A Sip Through Time and 
Take A thousand Eggs or More)

Stefan's Florilegium  http://www.florilegium.org/

Cariadoc's Recreational Medievalism Webpage 
http://www.daviddfriedman.com/Medieval/Medieval.html  (Very useful 
collection of cookbook translations.)