Библиография (Англия, XIII-XVI вв.)
Содержание
I. Предисловие
Список работ ни в коей мере не является полным, но минимален и обязателен в части первоисточников для занимающегося историей средневековой кулинарии Англии. Все они так или иначе, но использовались при создании сайта. Следующая версия списка пополнится полезными статьями.
II. Библиография
II.I. Первоисточники
Samuel Pegge. The Forme of Cury, a Roll of Ancient Cookery. London, 1780.
A collection of ordinances and regulations for the government of the Royal household, made in divers reigns. London, 1790.
Richard Warner. Antiquitates Culinariae, or Curious Tracts relating to the Culinary affairs of the Old English. London, 1791.
The Philological Society's. 1862-4. London, 1865.
Frederick J. Furnivall (ed). Early English Meals and Manners. London, 1868.
Alexander Napier, ed. A Noble Boke off Cookry. London, 1882.
Thomas Austin, ed. Two Fifteenth-Century Cookery Books. London, 1888.
Constance B. Hieatt (Editor), Sharon Butler (Editor). (Curye on Inglysch (Middle English recipes) (Early English Text Society Supplementary Series). New York, 1985.
Constance B. Hieatt; Robin F. Jones. Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii. Speculum, Vol. 61, No. 4. (Oct., 1986), pp. 859-882.
Hieatt, Constance B. The Middle English culinary recipes in MS Harley 5401: an edition and commentary. Medium Aevum. 65.n1 (Spring 1996): 54(18).
II.II. Общие работы
C. Anne Wilson. Food & Drink in Britain from the Stone Age to the 19th Century. Academy Chicago Publishers, 1991.
Melitta Weiss Adamson. Food in Medieval Times. Greenwood Press, 2004.
Terence Scully. The Art of Cookery in the Middle Ages. The Boydell Press, 2005.
Ann Hagen. Anglo-Saxon Food & Drink: Production, Processing, Distribution & Consumption. Anglo-Saxon Books, 2006.
C.M. Woolgar (ed), D. Serjeantson (ed), and T. Waldron (ed). Food in Medieval England. Oxford University Press, 2006.
Peter Brears. Cooking & Dining in Medieval England. Prospect Books, 2008.
II.III. Словари, энциклопедии и справочники
The Cambridge World History of Food. Volume I-II. Cambridge University Press, 1999-2000.
Solomon H. Katz (ed). Encyclopedia of Food and Culture. Volume I-III. Charles Scribner's Sons, 2003.
Constance B. Hieatt. Concordance of English Recipes: Thirteenth through Fifteenth Centuries. Arizona Center for Medieval and Renaissance Studies, 2006.
Alan Davidson, ... The Oxford Companion to Food, 2ed. Oxford University Press, 2006.
II.IV. Полезно прочесть
Hieatt, Constance B. The third fifteenth-century cookery book: a newly identified group within a family. Medium Aevum. 73.n1.
II.V. Модернизация
Constance B. Hieatt, Brenda Hosington and Sharon Butler. Pleyn Delit. Medieval Cookery for Modern Cooks. University of Toronto Press, 1996.
Michelle Berriedale-Johnson. The British Museum Cookbook. The British Museum Press, 2001.
~ Текст: Крыжановский С.В. ~ Дата: 2008г. ~ Версия: 1.0 ~ email: oldcookery@gmail.com ~