Hidangan abad pertengahan

Sekelompok penjelajah berbagi makanan sederhana yang berupa roti dan minuman; Livre du roi Modus et de la reine Ratio, pada abad ke-14.

Masakan Abad Pertengahan termasuk makanan, kebiasaan makan, dan cara memasak berbagai kebudayaan Eropa pada saat Abad Pertengahan, sebuah zaman yang terjadi pada abad ke-5 sampai abad ke-16. Rata-rata para petani abad pertengahan dapat memakan hampir dua potong roti setiap hari, dan 8 oz daging atau ikan yang rata-rata seukuran sebuah steak.

Disertai dengan jumlah sayuran, termasuk kacang, lobak dan wortel, dan tiga pint bir. Setara dengan sekitar 3.500 sampai 4.000 kalori per hari, padahal rata-rata orang makan 2.700 kalori hari ini.

Referensi

• 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
• (Prancis) 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

Pranala luar

• Medieval Food - academic articles and videos
• The History Notes website tells the story about the food and drink in the Middle Ages
• Le Viandier de Taillevent - An online translation of the 14th century cookbook by James Prescott
• Medieval cookery books at the British Library - Learning resources on the medieval kitchen
• How to Cook Medieval - A guide on how to make medieval cuisine with modern ingredients
• The Forme of Cury - A late 14th-century English cookbook, available from Project Gutenberg
• Cariadoc's Miscellany - A collection of articles and recipes on medieval and Renaissance food
• MedievalCookery.com - Recipes, information, and notes about cooking in medieval Europe
• Olde Hansa - The medieval restaurant of Tallinn - Contains information about cooking, eating habit and culture during the hanseatic times
• Medieval Gastronomy - online exhibit of the Bibliothèque Nationale in Paris about food, cooking and meals as shown in paintings and images of medieval manuscripts
• Getting your bread in medieval societyPDF (86.9 KB)
• Feeding the poor in medieval Catalonia
• Nutrition and the Early-Medieval Diet
• Dietary Requirements of the Medieval Peasant
• Making Medieval Sauces
• Pyes de ParesPDF (196 KB) - An historical experiment with pies as a way of preserving meat