Hidangan abad pertengahan
Catatan kaki

↑  "Cod history | University of Cambridge". www-cam-ac-uk.translate.goog. Diakses tanggal 2024-12-16.
1 2  Hunt & Murray (1999), hlm. 16.
↑  Henisch (1976), hlm. 41.
1 2  Henisch (1976), hlm. 43.
↑  Henisch (1976), hlm. 40.
↑  Bynum (1987), hlm. 41; lihat pula Scully (1995), hlm. 58–64 dan Adamson (2004), hlm. 72, 191–92.
↑  Henisch (1976), hlm. 46.
↑  Scully (1995), hlm. 190–92.
↑  Melitta Weiss Adamson, "Medieval Germany" dalam Regional Cuisines of Medieval Europe, hlm. 155–59.
↑  Melitta Weiss Adamson, "Medieval Germany" dalam Regional Cuisines of Medieval Europe, hlm. 160–59; Scully (1995), hlm. 117.
1 2  Scully (1995), hlm. 135–136.
↑  Scully (1995), hlm. 126–135.
↑  Terence Scully, "Tempering Medieval Food" dalam Food in the Middle Ages, hlm. 7–12
↑  Dyer (2000), hlm. 85
1 2  Woolgar (2006), hlm. 11
↑  Hicks (2001), hlm. 15–17
↑  Hicks (2001), pp.10–11
↑  Hicks (2001), hlm. 18
↑  Harvey (1993), hlm. 38–41
↑  Harvey (1993), hlm. 64–65
↑  Dyer (1989), hlm. 134
↑  Hicks (2001), hlm. 8
↑  "Bones reveal chubby monks aplenty". The Guardian. 15 July 2004. Diarsipkan dari versi asli tanggal 2012-06-27. Diakses tanggal 2015-07-27.
↑  J. J. Verlaan (August 2007). "Diffuse idiopathic skeletal hyperostosis in ancient clergymen". Eur Spine J. 16 (8): 1129–35. doi:10.1007/s00586-007-0342-x. PMC 2200769 . PMID 17390155.
↑  Scully (1995), hlm. 218.
↑  Scully (1995), hlm. 83.
1 2  Eszter Kisbán, "Food Habits in Change: The Example of Europe" in Food in Change, hlm. 2–4.
1 2  Henisch (1976), hlm. 17.
↑  Henisch (1976), hlm. 24–25.
↑  Adamson (2004), hlm. 162.
↑  Adamson (2004), hlm. 170.
↑  Adamson (2004), hlm. 161–164.
↑  Henisch (1976), hlm. 185–186.
↑  Howe, John (June 2010). "Did St. Peter Damian Die in 1073 ? A New Perspective on his Final Days". Analecta Bollandiana. 128 (1): 67–86. Diarsipkan dari versi asli tanggal 2013-01-06. Diakses tanggal 2015-07-28.
↑  Adamson (2004), hlm. 55–56, 96.
↑  Dembinska (1999), hlm. 143.
↑  Scully (1995), hlm. 113.
↑  Scully (1995). hlm. 44–46.
↑  Scully (1995), hlm. 70.
↑  Barbara Santich, "The Evolution of Culinary Techniques in the Medieval Era" in Food in the Middle Ages, hlm. 61–81.
↑  Henisch (1976), hlm. 95–97.
↑  Adamson (2004), hlm. 57–62.
↑  Liane Plouvier, "La gastronomie dans les Pays-Bas méridionaux sous les ducs de Bourgogne: le témoignage des livres de cuisine" Publications du Centre Européen d'Etudes Bourguignonnes 47 (2007).
↑  Edited from the Ms. S 103 Bibliothèque Supersaxo,
(in the Bibliothèque cantonale du Valais, Sion, by Terence Scully, Du fait de cuisine par Maître Chiquart, 1420 Vallesia, 40, 1985.
↑  Scully (1995), hlm. 96.
↑  Beth Marie Forrest, "Food storage and preservation" in Medieval Science, Technology and Medicine, hlm. 176–77.
↑  Martha Carling, "Fast Food and Urban Living Standards in Medieval England" in Food and Eating in Medieval Europe, hlm. 27–51.
↑  Margaret Murphy, "Feeding Medieval Cities: Some Historical Approaches" in Food and Eating in Medieval Europe, hlm. 40–41.
↑  Henisch (1976), hlm. 64–67.
↑  Hans J. Teuteberg, "Periods and Turning-Points in the History of European Diet: A Preliminary Outline of Problems and Methods" in Food in Change, hlm. 16–18.
↑  Adamson (2004), hlm. 1–5.
↑  Scully (1995), hlm. 35–38.
↑  Scully (1995), hlm. 71.
↑  Kubis dan bahan makanan lain yang umum digunakan oleh kebanyakan orang berbahasa Jerman disebutkan dalam pola makan ala Walther Ryff pada 1549 dan Deutsche Speißkamer karya Hieronymus Bock pada 1550; lihat Melitta Weiss Adamson, "Medieval Germany" dalam Regional Cuisines of Medieval Europe, hlm. 163.
↑  Scully 1995, hlm. 70.
↑  Adamson (2004), hlm. 19–24.
↑  Adamson (2004), chapter 1
↑  Scully (1995), hlm. 14.
↑  Adamson (2004), hlm. 45.
↑  Hans J. Teuteberg, "Periods and Turning-Points in the History of European Diet: A Preliminary Outline of Problems and Methods" in Food in Change, hlm. 18.
↑  Adamson (2004), hlm. 46–7; Johanna Maria van Winter, "The Low Countries in the Fifteenth and Sixteenth Centuries" in Regional Cuisines of Medieval Europe, hlm. 198.
↑  Adamson (2004), hlm. 30–33.
↑  Simon Varey, "Medieval and Renaissance Italy, A. The Peninsula" in Regional Cuisines of Medieval Europe, hlm. 89.
↑  The Rabbit and the Medieval East Anglian Economy, Mark Bailey
↑  All Things Medieval: An Encyclopedia of the Medieval World, Ruth A Johnston, hlm. 19
↑  Adamson (2004), hlm. 33–35.
↑  Lankester, Edwin Ray (1970) [1915]. Diversions of a Naturalist. hlm. 119. ISBN 0-8369-1471-6.
↑  Adamson (2004), hlm. 164.
↑  Edward Heron-Allen (1928), Barnacles in Nature and in Myth (edisi ke-reprinted in 2003), hlm. 10, ISBN 0-7661-5755-5, diarsipkan dari versi asli tanggal 2013-06-23, diakses tanggal 2015-07-31
↑  Henisch (1976), hlm. 48–49.
↑  Melitta Weiss Adamson, "The Greco-Roman World" in Regional Cuisines of Medieval Europe, hlm. 11.
↑  Adamson (2004), hlm. 45–39.
↑  Adamson (2004), hlm. 48–51
↑  Scully (1995), hlm. 154–157.
↑  Dembinska (1999), hlm. 80.
↑  Scully (1995), hlm. 157.
↑  Adamson (2004), hlm. 48–51.
↑  Scully (1995), hlm. 138–39.
↑  Scully (1995), hlm. 140–42.
↑  Scully (1995), hlm. 143–44.
↑  Scully (1995), hlm. 147–51.
↑  B. M. S. Campbell, Mark Overton (1991), Land, labour, and livestock: historical studies in European agricultural productivity, hlm. 167
↑  Quoted in Scully (1995), hlm. 152.
↑  Scully (1995), hlm. 151–154.
↑  Unger (2007), hlm. 54
↑  Meski ada referensi tentang penggunaan hop dalam bir pada awal tahun 822; Eßlinger (2009), hlm. 11.
↑  Hanson (1995), hlm. 9
↑  Richard W. Unger, "Brewing" in Medieval Science, Technology and Medicine, hlm. 102–3.
↑  John Locke (1693), "Some Thoughts Concerning Education", §16–19
↑  "Recreating Medieval English Ales (a recreation of late 13th – 14th c. unhopped English ales)". Diarsipkan dari versi asli tanggal 2013-02-17. Diakses tanggal 2015-08-01.
↑  Scully (1995), hlm. 158–59.
↑  Scully (1995), hlm. 162, 164–65
↑  Quoted in Scully (1995), hlm. 162.
↑  Scully (1995), hlm. 163–64.
↑  Adamson (2004), hlm. 65. Sebagai perbandingan, perkiraan penduduk Britania pada 1340, tepat sebelum Maut Hitam, adalah 5 juta, dan pada 1450 hanya 3 juta; lihat J.C Russel "Population in Europe 500–1500" dalam The Fontana Economic History of Europe: The Middle Ages, hlm. 36.
↑  Scully mencatat pentingnya penampilan pada masakan abad pertengahan, yang menghargai makanan yang dikuningkan dengan kuma-kuma; Scully (1995), hlm. 114. Lihat juga The Appetite and the Eye: Visual aspects of food and its presentation within their historic context. Anne Wilson (ed.) Edinburgh University Press, Edinburgh. 1991.
↑  Dickie (2008), hlm. 63.
↑  Adamson (2004), hlm. 15–19, 28.
↑  Scully (1995), hlm. 86.
↑  Adamson (2004), hlm. 11–15.
↑  Scully (1995), hlm. 111–12.
↑  Adamson (2004), hlm. 26–27.
↑  Henisch (1976), hlm. 161–64.
↑  Adamson (2004), hlm. 97.
↑  Adamson (2004), hlm. 110.
↑  Habeeb Saloum, "Medieval and Renaissance Italy: B. Sicily" in Regional Cuisines of Medieval Europe, hlm. 120–121.
↑  Constance B. Hieatt, "Making Sense of Medieval Culinary Records: Much Done, But Much More to Do" in Food and Eating in Medieval Europe, hlm. 101–2
↑  Menurut Paul Freedman, gagasan ini disajikan sebagai suatu fakta bahkan oleh beberapa ahli modern, terlepas dari kurangnya dukungan kredibel; Freedman (2008), hlm. 3–4
↑  Scully (1995), hlm. 84–86
↑  Scully (1995), hlm. 174
↑  Toussanit-Samat (2009)
↑  Mulon, "Deux traités d'art culinaire médié", Bulletin philologique et historique, 1958.
↑  Naskah-naskah dari cetakan buku-buku awal jarang ada yang bertahan hingga sekarang, sebagaimana ditunjukkan hasil pemindaian bahan-bahan pengantar dalam Loeb Classical Library, dan buku bacaan anak yang lama termasuk koleksi langka.
↑  Scully (1995), hlm. 7–9, 24–25.
↑  Dalam ilmu botani modern, Allium dari Ashkelon di Palestina adalah bawang merah, A. ascalonensis (W.F. Giles, "Onions and other edible Alliums" Journal of the Royal Horticultural Society  68: (1943) pp 193–200.
↑  Istilah generik pada zaman Romawi untuk buku masak, seperti Webster untuk kamus-kamus Amerika.
↑  Daftar tersebut, bagaimanapun, mencakup silphium yang telah punah selama berabad-abad, sehingga mungkin saja disertakan semata-mata sebagai kesusastraan; Toussaint-Samat (2009), hlm. 434.