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Chapter 19 Planning Meals

Appears in
Cooking and Dining in Medieval England
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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1. Piers Plowman B. Passus VI lines 174–8.
2. Ibid. 179, 182, 186, 192, 214.
3. Ibid. 304–13.
4. Dyer (2000) 81–4.
5. Piers Plowman op. cit. 280–90.
6. Chaucer, Nun’s Priest’s Tale, lines 13–26.
7. Lumiansky & Mills 129–30; Rose 168–9.
8. Scott 140; Brears (1987) 31.
9. Scott 85.
10. E.g. HO 27–33, 37–9, 89–94.
11. HO 44.
12. HO 28.
13. Henisch 23–4.
14. HO 39.
15. Dale & Redstone 1 et seq.
16. OED s.v. ‘Nuncheon’; NHB 74, 77.
17. HO 25–60.
18. NHB 96–8.
19. HO 94.
20. HO 25–61.
21. HO 22.
22. For detailed descriptions of medieval fast days, see Woolgar 90–93; Henisch 30–50.

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