Introduction

1. Mixing it up in the Medieval Kingdom
Terence Scully, Wilfred Laurier University

2. "And thus you have a Lordly Dish" Fancy and Showpiece Cookery in an Augsburg Patrician Kitchen
Marianne Hansen, Cornell University

3. "De Poil ou de Plumes" The Taste of Game in Medieval French Treatises of Hunting
Nandine Bordessoule, University of Southwestern Louisiana

4. Cretoyne, Cretonnée: Two Versions of a Fourteenth-Century Court Recipe
Barbara L. Evans, Cottage Lawn, Madison County Historical Society

5. Martino and his De Re Conquinaria
Mary Ella Milham, University of New Brunswick

6. The Progeny of Apicus: Antiquarian Responses to Historical Cookery
George R. Keiser, University of Kansas

7. Food for Thought: The Banquet of Poetry in Dante and Charles of Orleans
Diane Marks, Brooklyn College

8. Eating and Drinking in the Bayeux Tapestry
Rouben Cholakian, Hamilton College

9. Apples Beyond the Pale: The Irish Costermonger in the English Garden of Eden
Jonathan Gil Harris, Ithaca College