ACTA Volume #21

Introduction



1. Mixing it up in the Medieval Kingdom

Terence Scully, Wilfred Laurier University



2. "And thus you have a Lordly Dish" Fancy and Showpiece Cookery in an Augsburg Patrician Kitchen

Marianne Hansen, Cornell University



3. "De Poil ou de Plumes" The Taste of Game in Medieval French Treatises of Hunting

Nandine Bordessoule, University of Southwestern Louisiana



4. Cretoyne, Cretonn?e: Two Versions of a Fourteenth-Century Court Recipe

Barbara L. Evans, Cottage Lawn, Madison County Historical Society



5. Martino and his De Re Conquinaria

Mary Ella Milham, University of New Brunswick



6. The Progeny of Apicus: Antiquarian Responses to Historical Cookery

George R. Keiser, University of Kansas



7. Food for Thought: The Banquet of Poetry in Dante and Charles of Orleans

Diane Marks, Brooklyn College



8. Eating and Drinking in the Bayeux Tapestry

Rouben Cholakian, Hamilton College



9. Apples Beyond the Pale: The Irish Costermonger in the English Garden of Eden

Jonathan Gil Harris, Ithaca College