"A compilation of medieval recipes from authentic sources adapted for the 21st century kitchen, along with diverse facts on food & feasting in the Middle Ages & Renaissance and other historical culinary items." Tons of recipes from all period of the Middle Ages.

"A Boke of Gode Cookery is James Matterer's collection of medieval recipes which he has translated and adapted for the modern cook. James has been preparing medieval food since 1979 and has been working from period sources and creating his own contemporay redactions since 1989. Each recipe here is derived from his own personal experience in the recreation of that dish. Each recipe contains the original documented medieval version, followed by James' modern translation and redaction, along with notes and a bibliography of the period source. Each page also contains a link to metric, celsius, & gas mark equivalencies for measurements & temperatures."

"Despite few references to feasts and only a handful of descriptive passages detailing the foods of his period, it is still possible to gather a rather lengthy list of the foods, dishes, livestock, & game that Chaucer mentions in his writings. From The Book of the Duchess to The Canterbury Tales, from drinks to desserts, from Ale to Ypocras, this list represents the broad range of foodstuffs and prepared dishes that fed the average 14th c. Englishman."

"These illustrations of food and feasting are from authentic period sources. There are no 20th century pictures in this collection, nor any modern moyen-age art - these are the true images that our Medieval & Renaissance ancestors created depicting the food & feasting, the kitchens & equipment, and the taverns & feasthalls that enriched their daily lives."

Cookery book in German with English translation. MS. dated between 1345 and 1354.

"Did Viking Age Orcadians eat fish? This is a simple question to which one might expect a commonsensical response in an archipelago of 70 or more islands. The answer, as one might expect, is yes." A short article about fish eating in Viking Orkney. There is also a good bibliography to go with this for more information.

Professor Martha Carlin's site with its links to cookbooks online and medieval projects and glossaries that help in using old recipes.

The English version provides mainly images from the on-line exposition. There is some text but it is not very extensive. The images are great. However, the French version is much larger with a tremendous amount of information and details. I would highly recommend spending time in the French version. Even if you do not read French, the presentation is impressive and has a lot more images.

A large collection of medieval food clip-art. Permission has been granted to reprint the images.

Articles, recipes and lots of other information. A must see!

Detailed images and information about the medieval ceramics housed in the collections of the Ashmolean Museum of Art and Archaeology (University of Oxford). "Now the Museum has launched an ambitious and pioneering project for the twenty-first century - PotWeb - to create an online catalogue of the entire ceramic collection. When fully developed the online catalogue will be extensively illustrated and supported by a computerised database, bringing together the fruits of one hundred and fifty years of historical and archaeological research."