Historical Cooking by the Experts
The websites listed here have information on Medieval & Renaissance cooking as provided by individuals and groups that are considered professional experts in the field.
A database of pre-1865 English-language manuscript cookbooks held in U. S. public institutions as well as a database of kitchen artifacts used at the time these manuscripts were written.
A source for the authentic and traditional foods of Italy and the Mediterranean in their cultural and historical context illustrated with hundreds of heirloom and innovative Italian and Mediterranean recipes fully-tested in the kitchen of cookbook author Clifford A. Wright, a winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
The Art of Food Lecture Series explores culinary history and practices, and the artistic display of food, and its preparation. This series of events complements the exhibitions The Edible Monument: The Art of Food for Festivals, on view at the Getty Research Institute from October 13, 2015, to March 13, 2016, and Eat, Drink, and Be Merry: Food in the Middle Ages and Renaissance, on view at the Getty Museum from October 13, 2015, to January 3, 2016.
The Company’s membership is drawn from those living and working in the City of London, from those working in the Baking Industry or Allied Trades and from those who wish to support charitable activities and see history and tradition maintained.