Scheherazade's Feasts: Foods of the Medieval Arab (Habeeb Salloum, Muna Salloum, Leila Salloum Elias)

Fodder & Drincan: Anglo-Saxon Culinary History (Emma Kay)

Pleyn Delit: Medieval Cookery for Modern Cooks (Constance B. Hieatt, Brenda Hosington, Sharon Butler)

Food, Eating and Identity in Early Medieval England (Allen J. Frantzen)

*Sale* The Way We Ate: 100 Chefs Celebrate a Century at the American Table (Noah Fecks, Paul Wagtouicz)

Kitchens, Cooking, and Eating in Medieval Italy (Katherine A. McIver)

Art, Culture, & Cuisine: Ancient & Medieval Gastronomy (Phyllis Pray Bober)

The Oldest Cuisine in the World: Cooking in Mesopotamia (Jean Bottéro)