Far from being comprehensive, this is a list of core secondary sources on food and medicine in the early modern period, that are accessible to the English reader. We will expand it as our projects progress.  If after having scrolled through it you think: “OMG, they missed it!” just let us know!


Albala, Ken. Cooking in Europe 1250-1650. London: Greenwood Press, 2006.

___  Eating Right in the Renaissance. Berkeley University Press, 2002.

___Food in Early Modern Europe. Westport: Greenwood Press, 2006.

___ the Banquet. Dining in the Great Courts of Late Renaissance Europe. University of Illinois Press, 2007.

Belasco, Warren. Food. The Key Concepts. Oxford: Berg, 2008.

Camporesi, Piero. Bread of Dreams: Food and Fantasy in Early Modern Europe, translated by David Gentilcore. Cambridge Polity Press in association with Blackwell, 1989.

___ The Land of Hunger, translated by Croft-Murray, Claire Foley and Shayne Mitchell. Cambridge Polity Press, 1996.

Civitello, Linda. Cusine and Culture. A History of Food and People. Hoboken: John Wiley & Sons, 2008.

Conrad, Lawrence et al. The Western Medical Tradition 800 B.C. to 1800 A. D. Cambridge University Press, 1995.

Crosby, Alfred W. Jr.  The Columbian Exchange. Biological and Cultural Consequences of 1492. Westport: Greenwood Press, 1973.

Di Meo, Michelle, and Sara Pennell, ed. Reading and Writing Recipe Books, 1550-1800. Manchester University Press, 2013.

Earle, Rebecca. The Body of the Conquistador. Food, Race and the Colonial Experience in Spanish America, 1492-1700. 

Flandrin, Jean-Louis, and Massimo Montanari, ed. Food. A Culinary History, translated by Albert Sonnenfeld. Columbia University Press, 1999.

Glacken, J. Traces on the Rhodian Shore. Nature and Culture in Western Thought from Ancient Times to the End of the Eighteenth Century. London: University of California Press, 1967.

Grant, Mark.  Galen on Food and Diet. London: Routledge, 2000.

Hankinson, J.  Galen. On Antecedent Causes. Cambridge University Press, 1998.

Laroche, Rebecca, Medical Authority and Englishwomen’s Herbal Texts, 1550-1650. London: Ashgate, 2009.

Leong, Elaine, and Alisha Rankin. Secrets and Knowledge in Medicine and Science, 1500- 1800. Aldershot: Ashgate, 2011.

Lindeman, Mary. Medicine and Society in Early Modern Europe. Cambridge University Press, 1999.

Massimo Montanari.  Cheese, Pears, and History in a Proverb translated by Beth A. Brombert. Columbia University Press, 2010. 

___ The Culture of Food, translated by Carl Ipsem. Oxford: Blackwell, 1994.

Pelling, Margaret. The Common Lot. Sickness, Medical Occupations and the Urban Poor in Early England. London: Longam, 1998.

Pilcher, Jeffrey M., ed. The Oxford Handbook of Food History. Oxford University Press, 2012.

Scholliers, Peter.  Food, Drink and Identity Food. Cooking, Eating and Drinking in Europe Since the Middle Ages. Oxford: Berg, 2010.

___ and Fabio Parasecoli ed. A Cultural History of Food. Berg Publishers, 2012.

___ and Kyri Claflin ed. Writing Food History. A Global Perspective. Berg Publishers, 2012.

Shanahan, Madeline. Manuscripts Recipe Books as Archaeological Objects: Text and Food in the Early Modern World. London: Lexington Books, 2015.

Temkin, Owsei. Galenism. Rise and Decline of a Medical Philosophy. Cornell University Press, 1973.

Thirsk, Joan. Food in Early Modern England. Phases, Fads, Fashions 1500-1760. London: Hambledon, 2007.

Tomasik, Tomothy J., and Juliann M. Vitullo, ed. At the table. Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe. Turnhout: Brepols, 2007.