International Commission for Research into European Food History A Call for Papers A Feast of the Senses: European Food and History 18-20 th Centuries
Sylvie Vabre, Peter Atkins, Peter Scholliers
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Presentation and Comparative Analysis of Cookbooks during the Long Renaissance in
Balázs Füreder
2009
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‘Whipt with a twig rod’: Irish Manuscript Recipe Books as Sources for the Study of Culinary Material Culture, c. 1660 to 1830
Madeline Shanahan
Proceedings of the Royal Irish Academy, 2015
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“good taste” and “good dish”: recipes, tastes and flavours in modern Portuguese manuscript cookbooks (16th to 18th century)
João Pedro Gomes
2018
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Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen by Wendy Wall
Stephanie Hollis
Tulsa Studies in Women's Literature, 2016
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Medical and Dietetic References in Medieval German Cookbooks
Marialuisa CAPARRINI
I castelli di Yale online, 2017
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Seventeenth Century English Recipe Books: Cooking, Physic and Chirurgery. In Essential Works for the Study of Early Modern Englishwomen. 2 vols. Ashgate, 2008.
Elizabeth Spiller
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Stir It In Well, It Will Give a High French Taste: the Relationship with French Culinary Influence in 18th. and 19th. Century Ireland
Dr. Dorothy Cashman
2012
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FRUMENTY: A EUROPEAN RECIPE IN THE MEDIEVAL CULINARY TRADITION MA Thesis in Late Antique, Medieval and Early Modern Studies
Alena Minko
2024
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Early Modern English recipes as a mirror of the time period
Isabel de la Cruz Cabanillas
Neophilological Studies, 2020
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Food Acculturation and the First Pennsylvania-German Cookbook
William Woys Weaver
The Journal of American Culture, 1979
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Syllabus: Food in Premodern Europe
Heather Stein
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New Worlds, New Tastes: Food Fashions After the Renaissance
Brian Cowan
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The Old Polish cookbooks as the part of the Polish cooking heritage
Renata Gulczyńska
Z Badań nad Książką i Księgozbiorami Historycznymi
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The Art of Cooking: The First Modern Cookery Book
Luigi Ballerini
Renaissance Quarterly, 2005
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Journal published by the European Institute for the History and Culture of Food Revue publiée par l'Institut Européen d'Histoire et des Cultures de l'Alimentation
Peter Scholliers
2022
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Eating the Empire: Intersections of Food, Cookery and Imperialism in Eighteenth-Century Britain
Troy Bickham
Past & Present, 2008
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Food Studies in the Romantic Period: (S)mashing History
Timothy Morton
Romanticism, 2006
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A Natural History of the Kitchen
Anita Guerrini
Osiris, 2020
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Twenty-five years of studying un phénomène social total. Food history writing on Europe in the 19th and 20th centuries
Peter Scholliers
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Copies, Reworkings and Renewals in Late Medieval Recipe Books
Inès VILLELA-PETIT
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‘A Practical Art’: An archaeological perspective on the use of recipe books
Annie Gray
Pennell, S & Di Meo, M (2013) Reading & Writing Recipe Books, 1550-1800 (MUP)
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The Many Rooms in the House: Research on Past Foodways in Modern Europe
Peter Scholliers
Writing Food History. A Global Perspective (eds: K. Claflin & P. Scholliers), 2012
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The Medieval Kitchen: Recipes from France and Italy (review)
Françoise SABBAN
Parergon, 2000
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Viennese Delights: Remarks on the History of Food and Sociability in Eighteenth-Century Central Europe
David Do Paço
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Introduction: Culinary Cultures and Convergent Histories
Ishita Banerjee
Cooking Cultures
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Food recommendations, tradition and change in a Flemish cookbook: Ons Kookboek, 1920–2000
Yves Segers
Appetite, 2005
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The Classical Cookbook: introduction
Andrew Dalby, Sally Grainger
The Classical Cookbook, 2nd ed., 2012
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Lay the table! Food and Dining in the Urban Households of Habsburg‘s Temeswar and Banat
Sandra Hirsch
Neue Forschungen zur Ostmittel- und Südosteuropäischen Geschichte, 2023
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Convergence and Divergence in Europe since 1800. Cuisine of Elites, Bourgeoisie, and Middle Classes. Presentation [Introduction to the special issue of Food & History, 10:1, 2012]
Peter Scholliers
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“Mens et mensa: Thinking of Food in Medieval Cultures (1000-1600 CE)” Introduction
Montserrat Piera
2013
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Cookbooks – A Resource to Study Food History
darshana Buch
JOURNAL OF SCIENTIFIC RESEARCH, 2021
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Food, Drink and Identity. Cooking, Eating and Drinking in Europe since the Middle Ages
Peter Scholliers
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‘Preserve or perish’: food preservation practices in the early modern kitchen
Lucy Havard
Notes and Records: the Royal Society Journal of the History of Science, 2019
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Re-visting Old Cookery Manuscripts as Books for the Present. Two Approaches
Barbara Denicolò
Food & History , 2022
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