Antiquity through the Middle Ages

Appears in
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
The Cookbook Library

By Anne Willan

Published 2012

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1 Athenaeus, Deipnosophists or Banquet of the Learned, trans. C. D. Yonge (London: Henry G. Bohn, 1854), 3:1023.
2 Roy C. Strong, Feast: A History of Grand Eating (Orlando, FL: Harcourt, 2002), 23.
3 Apicius, Cookery and Dining in Imperial Rome, trans. Joseph Dommers Vehling (New York: Dover, 1977), 168.
4 Strong, Feast, 22.
5 Joannes Cassianus, De institutis coenobiorum, trans. Jean-Claude Guy (Paris: Les Editions du Cerf, 2001), 199.
6 Jérôme Pichon and Georges Vicaire, eds., Le viandier de Guillaume Tirel dit Taillevent (Luzarches, France: Librairie Daniel Morcrette, n.d.), xxx–xxxi.