Talk:Medieval cuisine/to do

Improvements


 * Meat(s):
 * Fish and seafood: more (precise) sources for quantities(?)
 * Fruit and veggies: expand; include nuts

New sections
 * History: changes since antiquity, evolution of cuisines

Literature for future additions
 * van Winter, Johanna Maria, "Arab Influences on Medieval European Cuisine" in Spices and Comfits: Collected Papers on Medieval Food. Prospect Books, Devon. 2007. ISBN 978-1-903018-45-3, pp. 81-87
 * Montanari, Massimo (ed.), A Cultural History of Food in the Medieval Age, Berg, London, 2012
 * Scholliers, Peter (ed.), Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages, Berg, Oxford, 2001

Last updated by Peter Isotalo 19:40, 20 March 2014 (UTC)