Books consulted in Historic Kitchen. Clicking on the title will draw up all posts sourcing those books:

Baird, Elizabeth, & Wranich, Bridget. Setting a fine table: Historical desserts and drinks from the officers’ kitchens at Fort York. Toronto: Whitecap Books, 2013. Print.

Beeson, Patricia. Macdonald was late for dinner: A slice of culinary life in early Canada. Peterborough, Ont: Broadview Press, 1993. Print.

Martino, Maestro. The Art of Cooking: The First Modern Cookery Book. Ed. Luigi Ballerini. Trans. Jeremy Parzen. Comp. Stefania Barzini. Berkeley: U of California, 2005. Print. (Online version here.)

Dalby, Andrew, and Sally Grainger. The Classical Cookbook. 2nd (rev.) ed. London: British Museum, 2012. Print.

Grant, Mark, and Jane Smith. Roman Cookery: Ancient Recipes for Modern Kitchens. London: Serif, 1999. Print.

Morton, Mark Steven, and Andrew Coppolino. Cooking with Shakespeare. Westport, CT: Greenwood, 2008. Print. Feasting with Fiction.

Renfrew, Jane. “Roman Britain,” in A Taste of History: 10 000 years of food in Britain. Brears, Peter, Maggie Black, Gill Corbishley, Jane Renfrew, and Jennifer Stead. London: English Heritage in association with British Museum Press, 1993. Print.

Wheaton, Barbara. Savouring the Past: The French kitchen and table from 1300 to 1789. London: Chatto & Windus, 1983. Print. (Online preview here.)


Selected Bibliography on Museum Practice, Education, and Interpretation

Moon, Michelle. Interpreting Food at Museums and Historic Sites. New York: Rowman & Littlefield, 2016. Print. Interpreting History Ser.

Seixas, Peter, Tom Morton, Jill Colyer, and Stefano Fornazzari. The Big Six: Historical Thinking Concepts. Toronto: Nelson Education, 2013. Print.