Medieval near, medieval far
Medieval cookbooks
The grammar of food
The times of food
The aroma of civilization : bread
Hunger for meat
The ambiguous position of fish
From milk to cheeses
Condiment/fundament : the battle between oil, lard, and butter
The bread tree
The flavor of water
The civilization of wine
Rich food, poor food
Monastic cooking
The pilgrim's food
The table as a representation of the world
The fork and the hands
The taste of knowledge.