Introduction1. Mixing it up in the Medieval KingdomTerence Scully, Wilfred Laurier University2. "And thus you have a Lordly Dish": Fancy and Showpiece Cookery in an Augsburg Patrician KitchenMarianne Hansen, Cornell University3. "De Poil ou de Plumes": The Taste of Game in Medieval French Treatises of HuntingNandine Bordessoule, University of Southwestern Louisiana4. Cretoyne, Cretonnée: Two Versions of a Fourteenth-Century Court RecipeBarbara L. Evans, Cottage Lawn, Madison County Historical Society5. Martino and his De Re ConquinariaMary Ella Milham, University of New Brunswick6. The Progeny of Apicus: Antiquarian Responses to Historical CookeryGeorge R. Keiser, University of Kansas7. Food for Thought: The Banquet of Poetry in Dante and Charles of OrleansDiane Marks, Brooklyn College8. Eating and Drinking in the Bayeux TapestryRouben Cholakian, Hamilton College9. Apples Beyond the Pale: The Irish Costermonger in the English Garden of EdenJonathan Gil Harris, Ithaca College
