Grainger S. The Story of Garum. Fermented Fish Sauce and Salted Fish in the Ancient World.

Grasmick-Black L. Women’s Work: Evaluating the Evidence for Women in Guilds and Trades in York, England between 1272 and 1377.

Green M. Bodies, Gender, Health, Disease: Recent Work on Medieval Women’s Medicine.

Hames G. Alcohol in World History.

Hammond P. W. Food and Feast in Medieval England.

Hazlitt W. C. Old Cookery Books and Ancient Cuisine.

Hieatt C. Pleyn delit: medieval cookery for modern cooks.

Hildegard Von Bingen. Hildegard’s Healing Plants: From Her Medieval Classic Physica / translator B. W. Hozeski.

Hornsey I. S. A history of beer and brewing.

Hanawalt B. A. The wealth of wives: women, law, and economy in late medieval London.

Hughes P. S. and Baxter E. D. Beer: Quality, Safety and Nutritional Aspects.

Jervis B. Pottery and social life in medieval England: towards a relational approach.

Jotischky A. A Hermit’s Cookbook: Monks, Food and Fasting in the Middle Ages.

Lachiver, M. Vins, Vignes et Vignerons: Histoire du Vignoble Frangais.

Le Goff J., The Medieval World.

Leyser H. Medieval Women.

Lewin MW B. Wine Myths and Reality.

Liber cure cocorum.

Liber cure cocorum: A Modern English Translation with Notes, based on Richard Morris’ transcription of 1862 / by Cindy Renfrow.

Maguin M. La Vigne et le Vin en Lorraine, XIV–XVe Siècle.