Albala K. Eating right in the Renaissance.

Albala K. Food in Early Modern Europe.

Albala K. Food: A Cultural Culinary History.

Albala K. Grow food, cook food, share food: perspectives on eating from the past and a preliminary agenda for the future

Albala K. The Banquet: Dining in the Great Courts of Late Renaissance Europe.

Alcohol: A Social and Cultural History / edited by M.P. Holt.

Archeological Botanical Food Finds in Britain / catalogued by J. Baker.

The art of cooking: the first modern cookery book / composed by The Eminent Maestro Martino of Como.

At the Table: Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe / edited by T. J. Tomasik and J.M. Vitullo.

Baker O. Black Jacks and Leather Bottells.

Barron C.M. London in the Later Middle Ages. Government and People 1200–1500.

Barron C.M. London 1300–1540 // The Cambridge Urban History of Britain.

Bartlett R. The medieval world complete.

Baumgarthuber C. Fermented Foods: The History and Science of a Microbiological Wonder.

Bayard T. Sweet Herbs and Sundry Flowers: Medieval Gardens and the Gardens of The Cloisters.

Bennett J.M. Ale, Beer, and Brewsters in England: Women’s Work in a Changing World, 1300–1600.

Bennett J.M. Women in the Medieval English Countryside: Gender and Household in Brigstock Before the Plague.

Berry J.C. The Medieval English Urban Cook.

The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author.

Brears P. Cooking and Dining in Medieval England.