Introduction 1. Mixing it up in the Medieval KingdomTerence Scully, Wilfred Laurier University 2. “And thus you have a Lordly Dish”: Fancy and Showpiece Cookery in an Augsburg Patrician KitchenMarianne Hansen, Cornell University 3. “De Poil ou de Plumes”: The Taste of Game in Medieval French Treatises of HuntingNandine Bordessoule, University of Southwestern Louisiana 4. Cretoyne, Cretonnée: Two Versions of a Fourteenth-Century Court RecipeBarbara L. Evans, Cottage Lawn, Madison County Historical Society 5. Martino and his De Re ConquinariaMary Ella Milham, University of New Brunswick 6. The Progeny of Apicus: Antiquarian Responses to Historical CookeryGeorge R. Keiser, University of Kansas 7. Food for Thought: The Banquet of Poetry in Dante and Charles of OrleansDiane Marks, Brooklyn College 8. Eating and Drinking in the Bayeux TapestryRouben Cholakian, Hamilton College 9. Apples Beyond the Pale: The Irish Costermonger in the English Garden of EdenJonathan Gil Harris, Ithaca College