Black, Lehmann book sources, Jennifer C.

Black, Maggie. The Medieval Cookbook. New York: Thames and Hudson, 1992. Print. Black’s book exactly what the title illustrates it is a cookbook of Medieval food. The book explains the medieval banquets and social and cultural design to it all. Throughout the book there are recipes of interpreted dishes that may have been eaten back in the day. This book is a useful example on the today’s interest in Medieval food regardless of exactly how accurate the professionals know it to be.

Lehmann, Gilly. The British Housewife: Cookery-books, Cooking and Society in Eighteenth-

Century Britain. Totnes: Prospect, 2003. Print. The book goes into detail about some changes historians have seen in the cookery book world especially in Medieval to 18^th century England. Not only does he give information on the cooks and the social context in each period, it breaks down some cookbooks into statistics that can better analyze the change of cookbooks. This is very useful when I want to talk about the transition of time periods along with the transformation of cookery books themselves.