Philadelphia: Univ. of Penn. Press, 1983.
Wilson, C.A. Food and Drink in Britain.
Harmondsworth: Penguin, 1984.
Historical Sources
Anthimus. On the Observation of Foods.
Trans. M. Grant. Totnes, Devon: Prospect
Books, 1996.
Apicius, M.G. De re coquinaria: L’Art
culinaire. J. André, ed. Paris: C. Klincksieck,
1965.
Edited and translated by B. Flower and E.
Rosenbaum as The Roman Cookery Book.
London: Harrap, 1958.
Brillat-Savarin, J. A. La Physiologie du goût.
Paris, 1825.
Translated by M.F.K. Fisher as The
Physiology of Taste. New York: Harcourt
Brace Jovanovich, 1978.
Cato, M.P. On Agriculture. Trans. W.D.
Hooper. Cambridge, MA: Harvard Univ.
Press, 1934.