Introduction: Primary sources
Secondary sources
Presentation of material
Food production: Cereal crops
Vegetables, herbs, and fungi
Fruit and nuts
Cattle
Sheep
Goats
Pigs
Poultry and eggs
Wild animals and birds
Honey
Fish and molluscs [mollusks]
Imported food
Tabooed food
Provision of a water supply
Fermented drinks
Processing: Drying, milling, bread making
Dairying
Butchery
Preservation & storage
Methods of cooking
Distribution: Food and administration
Measures
Theft
Food supply for monastic communities and religious households
The food supply in towns
Provision of food away from home
Hospitality and charity
Consumption: Meals
Fasting
Feasting
Special regimens
Food shortages & deficiency diseases
Adulteration: damage caused by dietary elements
Conclusion.