Manners and Household Expenses of England in the thirteenth and fifteenth centuries, illustrated by original records.

Mayer-Nicolai C. Vergleich der durch die historischen Autoren Hildegard von Bingen und Leonhart Fuchs pflanzlichen Arzneimitteln zugeschriebenen mit aktuell anerkannten Indikationen.

A Medieval and Renaissance German Spice Chest: Spices and Condiments in Several German Cookbooks 14th to 16th centuries.

Medieval Food Traditions in Northern Europe / edited by S Karg.

Medieval Vegetarian Recipes. From Anglo saxon to 14th century.

Mitchell L. Family life in the Middle Ages.

Monmarche G. Le Recuil de Riom. An English Translation of a 15th Century French Source.

Montanari M. Medieval Tastes: Food, Cooking, and the Table.

Moreno M. Madrid: a culinary history.

Muldrew C. Food, energy and the creation of industriousness: work and material culture in agrarian England, 1550–1780.

Nelson M. The Barbarian’s Beverage: A History of Beer in Ancient Europe.

Notaker H. A history of cookbooks: from kitchen to page over seven centuries.

A Noble boke off cookry ffor a prynce houssolde or eny other estately houssolde: reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.

Normore C. A Feast for the Eyes: Art, Performance, and the Late Medieval Banquet.

The Oxford Handbook of Women and Gender in Medieval Europe / edited by J.M. Bennett and R. Karras.

Pamuk F. The wine trade, piracy and maritime contract law in late medieval Southampton.

Phillips N. Craft Beer Culture and Modern Medievalism: Brewing Dissent.

Phillips R. Alcohol: a history.

Pitt C. R. The Wine Trade in Bristol in the Fifteenth and Sixteenth Centuries.

The Prince of Transylvania’s court cookbook. From the 16th century. The Science of Cooking / translate by Bence Kovacs.