| | 1 | (27) |
| | 1 | (3) |
| The late Middle Ages and modern sources |
| | 4 | (5) |
| | 9 | (17) |
| | 9 | (14) |
| | 23 | (3) |
| | 26 | (2) |
| 2. SIMILARITIES IN MEDIEVAL FOODS AND COOKING |
| | 28 | (12) |
| | 28 | (6) |
| | 28 | (1) |
| | 29 | (5) |
| Preparing and cooking foods |
| | 34 | (1) |
| | 34 | (1) |
| | 34 | (1) |
| Breads, biscuits and pastries |
| | 35 | (3) |
| | 38 | (2) |
| 3. THE THEORETICAL BASES FOR MEDIEVAL FOOD AND COOKERY |
| | 40 | (26) |
| | 40 | (1) |
| Different concepts and attitudes |
| | 41 | (5) |
| | 46 | (5) |
| Theories of what is good/bad, beneficial/harmful |
| | 46 | (4) |
| | 50 | (1) |
| | 51 | (2) |
| | 53 | (5) |
| | 58 | (6) |
| | 58 | (4) |
| | 62 | (2) |
| | 64 | (2) |
| 4. THE DISTINCTIVE NATURE OF MEDIEVAL FOODS AND COOKERY |
| | 66 | (35) |
| Dissimilarities of foodstuffs |
| | 66 | (20) |
| | 68 | (1) |
| | 69 | (3) |
| | 72 | (7) |
| | 79 | (4) |
| | 83 | (3) |
| | 86 | (15) |
| | 86 | (3) |
| | 89 | (2) |
| | 91 | (8) |
| | 99 | (2) |
| | 101 | (36) |
| | 101 | (10) |
| | 101 | (3) |
| | 104 | (6) |
| | 110 | (1) |
| Aesthetic concerns: flavours, mixtures, appearance |
| | 111 | (7) |
| | 111 | (2) |
| | 113 | (1) |
| | 113 | (5) |
| | 118 | (18) |
| | 118 | (6) |
| Determinant factors: ecclesiastical and medical |
| | 124 | (1) |
| | 124 | (2) |
| | 126 | (6) |
| | 132 | (4) |
| | 136 | (1) |
| | 137 | (29) |
| | 137 | (1) |
| | 138 | (9) |
| | 147 | (4) |
| | 151 | (3) |
| | 154 | (3) |
| | 154 | (2) |
| | 156 | (1) |
| | 157 | (9) |
| 7. THE HALL, TABLE AND MANNERS |
| | 166 | (19) |
| | 166 | (3) |
| | 169 | (5) |
| | 174 | (6) |
| Moral considerations: sobriety and gluttony |
| | 180 | (3) |
| | 183 | (2) |
| | 185 | (11) |
| Foodstuffs appropriate for the sick |
| | 185 | (8) |
| | 185 | (1) |
| | 186 | (4) |
| | 190 | (3) |
| Prepared dishes appropriate for the sick |
| | 193 | (3) |
| 9. INTERNATIONAL FOODS AND REGIONAL FAVOURITES |
| | 196 | (40) |
| Similar or international foods and dishes |
| | 196 | (6) |
| | 198 | (2) |
| | 200 | (1) |
| Similar dish, variable names |
| | 201 | (1) |
| `International cuisine' in the Middle Ages |
| | 202 | (15) |
| | 205 | (1) |
| | 206 | (1) |
| | 207 | (4) |
| | 211 | (1) |
| | 212 | (1) |
| | 213 | (1) |
| | 214 | (1) |
| Galentine and other jellies |
| | 214 | (2) |
| Two standard sauces: Cameline, Jance |
| | 216 | (1) |
| | 216 | (1) |
| | 217 | (1) |
| | 217 | (19) |
| | 217 | (2) |
| | 219 | (1) |
| | 220 | (2) |
| | 222 | (3) |
| | 225 | (5) |
| | 230 | (2) |
| | 232 | (4) |
| 10. CONCLUSION: THE COOK, THE COOKERY AND THE FOOD |
| | 236 | (21) |
| The medieval cook: his training, his place and his craft |
| | 236 | (18) |
| | 236 | (3) |
| | 239 | (14) |
| | 253 | (1) |
| | 254 | (1) |
| | 255 | (2) |
| BIBLIOGRAPHY | | 257 | (8) |
| Late-medieval culinary recipe collections | | 257 | (3) |
| Late-medieval medical and scientific works referring to food preparation | | 260 | (3) |
| Modern adaptations of Medieval recipes | | 263 | (2) |
| INDEX | | 265 | |
