Lesson 2: Ingredients and techniques
Bibliography for Lesson 2
Wilson C Anne, Food and Drink in Britain..., Chapter 8
Hieatt CB, Hosington B and Butler S., Pleyn Delit.Medieval Cooking for Modern Cooks. Second Edition 1996
In addition, the links section has several websites of interest, although some of these need to be used cautiously. e.g.
Online articles on Medieval food
Society for Creative Anachronism Food Articles
