Albany / Oslo / Boston / Tempe / New York / Venice / Paris / Philadelphia / Cambridge / London / Calcutta / /
Company
George G. Harrap & Co. Ltd. / Reprinted Falconwood Press / Falconwood Press / Oxford University Press / W. Heffer and sons Ltd. / Cornell University Press / E. J. Brill Ltd / /
Continent
Europe / /
Country
Italy / United States / / /
Facility
Samuel Pepys's Library / Powder fort / /
IndustryTerm
yellowish sesame oil / sesame oil / online version / oil / food / medieval food / health food stores / food history / /
Organization
Society for Creative Anachronism / Society of London Antiquaries / Akbar's court / American Philosophical Society / Cornell University / Government of the Royal Household / Oxford University / Early English Text Society / /
Person
Robin Carroll-Mann / Shan Cheng-Yao / Thomas Austin Ed / Sharon Butler / Charles Perry / Mairoli Bhan / Francoise Sabban / Robin CarrollMann / Alexander Napier / E.N. Anderson / Elizabeth Bennett / Elizabeth Cook / John G. Hawthorne / John Nichols / Shirley Howard Weber / Teresa Wang / Marion Walke / Cyril Stanley Smith / Kenelm Digby / Mary Ella Milham / Elisabeth Rosenbaum / Antonio Gomes Filho / Norman Culinary / al-Fazl ibn Mubarak / Ibn / Constance B. Hieatt / Fanny Farmer / Robin F. Jones / Diego Granado / Norah M. Titley / Janet Hinson / Honesta Voluptate / Catherine Frances Frere / Nawal Nasrallah / Yun Lintang Yinshi Zhidu Ji / Fernando de la Granja Santamaria / Samuel Pepys / Barbara Flower / Sabina Welserin / Rudolf Grewe / Hugh Platt / Eugene N. Anderson / Terence Scully / William / Charles Potter / Edward III / David Friedman / Theoderic / Paul D. Buell / Henning Larson / Jane L. Crowley / Melody Asplund-Faith / Stephen Bloch / Alia Atlas / al-Andalusi / Elise Fleming / Sabina Welser / Betty Cook / Rebecca Friedman / Cariadoc / / /
Position
original author / Queen / General / author / King / Byzantine physician to Theoderic / Professor / local butcher / King of the Franks / /
How to Milk an Almond Stuff an Egg And Armor a Turnip A Thousand Years of Recipes by David Friedman