My classes, redactions & research papers
Books I use to research period food
Help! What does "bray" or
"seethe it well" mean??
Cindy Renfrow's Glossary of Medieval Culinary Terms
GodeCookery's Glossary of Medieval Food Terms
How do I measure these ingredients?
(Weights & Measures Equivalents)
Measurement conversion tables (old terms)
International conversions
How do I read these foreign words?
(Online Translation Programs)
Medieavum (for German)
English to Latin Translator
Bubl Link (Old French)
German to other languages Translators
Where can I buy those books?
Poison Pen Press
Food Heritage Press
Acanthus Books
Prospect Books
KingsKeep
Boydell & Brewer
Jessica's Biscuit
Dover Publications
Reid & Wright Antiquarian Books
Cookbook Stores
Books for Cooks
Amazon.Com
ABEbooks.com
Magazines on food history:
Serve It Forth!
Food History News
Petits Propos Culinaires
Kitchen Arts & Letters
Gastronomica
Fine Cooking
Cooks Illustrated
Unusual spices or ingredients:
The Pepperer's Guild (cubebs!)
Francesco Sirene, Spicer (long pepper, cone sugar)
Penzeys Spices (cassia & cinnamon)
Sweet Celebrations (gum tragacanth)
King Arthur Flour Company (whole grains)
Baker Creek Heirloom Seed Company
Seeds of Change (heirloom plant seeds)
New England Cheesemaking Supply Company
Northwest Smoking and Sausage Supplies
Unusual cooking/baking equipment:
House on the Hill (historic cookie molds)
Lehman's Non-Electric Catalog (cast-iron pots)
ListServs about period food:
Archives of the SCA-Cooks list
SCA-Ęthelmearc Cooks Yahoo list page
SCA-Bakers Yahoo list page
GodeCookery discussion group
Food history symposiums:
Serve It Forth! Cooks Conference
Oxford Symposia Papers (at Acanthus Books)
Leeds Symposium Books (at Acanthus Books)
Research Centre for the History of Food & Drink
International Congress on Medieval Studies
Misc. helpful modern food links:
U.S. Personal Chef Association
Food TV Network
Rose Levy Beranbaum article on Sugar
Food throughout history:
The Food Timeline |
