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Adamson, Melitta Weiss (editor), Food in the Middle Ages: A Book of Essays. Garland, New York. 1995. ISBN 0-85976-145-2

Adamson, Melitta Weiss (editor), Regional Cuisines of Medieval Europe: A Book of Essays. Routledge, New York. 2002. ISBN 0-415-92994-6

Adamson, Melitta Weiss, Food in Medieval Times. Greenwood Press, Westport, CT. 2004. ISBN 0-313-32147-7

Bynum, Caroline, Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women. University of California Press, Berkeley. 1987. ISBN 0-520-05722-8

Carlin, Martha & Rosenthal, Joel T. (editors), Food and Eating in Medieval Europe. The Hambledon Press, London. 1998. ISBN 1-85285-148-1

Carnevale Schianca, Enrico, La cucina medievale. Lessico, storia, preparazioni. Olschki, Firenze. 2011. ISBN 978-88-222-6073-4

Dembinska, Maria, Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past. translated by Magdalena Thomas, revised and adapted by William Woys Weaver. University of Pennsylvania Press, Philadelphia. 1999. ISBN 0-8122-3224-0

Dickie, John, Delizia! The epic history of the Italians and their food. 2008.

Dyer, Christopher, Everyday life in medieval England, Continuum International Publishing Group, 2000

Eßlinger, Hans Michael (editor), Handbook of Brewing: Processes, Technology, Markets. Wiley-VCH, Weinheim. 2009. ISBN 978-3-527-31674-8

Fenton, Alexander & Kisbán, Eszter (editors), Food in Change: Eating Habits from the Middle Ages to the Present Day. John Donald Publishers, Edinburgh. 1986. ISBN 0-85976-145-2

The Fontana Economic History of Europe: The Middle Ages. Fontana, London. 1972. ISBN 0-00-632841-5

Freedman, Paul Out of the East: Spices and the Medieval Imagination. Yale University Press, New Haven. 2008. ISBN 978-0-300-11199-6

Hanson, Davd J. Preventing alcohol abuse: alcohol, culture, and control. Greenwood Publishing Group, Westport. 1995. ISBN 0-275-94926-5

Harvey, Barbara F., Living and dying in England, 1100–1540: the monastic experience, Oxford University Press, 1993

Henisch, Bridget Ann, Fast and Feast: Food in Medieval Society. The Pennsylvania State Press, University Park. 1976. ISBN 0-271-01230-7

Hicks, Michael A., Revolution and consumption in late medieval England, Boydell & Brewer, 2001

Hunt, Edwin S. & Murray, James H., A history of business in Medieval Europe, 1200–1550. Cambridge University Press, Cambridge. 1999. ISBN 0-521-49923-2

Glick, Thomas, Livesey, Steven J. & Wallis, Faith (editors), Medieval Science, Technology, and Medicine: an Encyclopedia. Routledge, New York. 2005. ISBN 0-415-96930-1

Mulon, "Deux traités d'art culinaire médié", Bulletin philologique et historique. Comité des travaux historiques et scientifiques, Paris. 1958.

Scully, Terence, The Art of Cookery in the Middle Ages. The Boydell Press, Woodbridge. 1995. ISBN 0-85115-611-8

Toussant-Samat, Maguelonne, The History of Food. 2nd edition (translation: Anthea Bell) Wiley-Blackwell, Chichester. 2009. ISBN 978-1-4051-8119-8

Unger, Richard W., Beer in the Middle Ages and the Renaissance. University of Pennsylvania Press, Philadelphia. 2007. ISBN 978-0-8122-1999-9

Woolgar, C.M., Food in medieval England: diet and nutrition, Oxford University Press, 2006

Rambourg, Patrick, Histoire de la cuisine et de la gastronomie françaises, Paris, Ed. Perrin (coll. tempus n° 359), 2010, 381 pages. ISBN 978-2-262-03318-7