Jefferson: McFarland & Company, Incorporated, 2009. — 272 p. — ISBN 9780786439614
Salaün, Mélina. Les plantes du jardin médiéval. — Paris: J.-P. Gisserot, 201 1. — 64 p. — ISBN 9782755802573
Scully, D. Eleanor Early French cookery: sources, history, original recipes and modern adaptations. — Ann Arbor: University of Michigan Press, 1995. — 377 p. — ISBN 0472088777
Salza Prina Ricotti, Eugenia. Meals and Recipes from Ancient Greece. — Los Angeles: Getty Publications, 2007. — 122 p. — ISBN 978-0892368761
Scully, Terence. The Art of Cookery in the Middle Ages. — Woodbridge: Boydell Press, 1997. — 276 p. — ISBN 978-0851 154305
Shepard, Sue. Pickled, potted and canned: how the art and science of food preserving changed the world. — Toronto: Simon & Schuster, 2000. — 366 p. — ISBN 0743216334
Smith, Page, Daniel, Charles. The Chicken Book. — Athens: University of Georgia Press, 2000. — 380 p. — ISBN 978-0820322131
Shrubb, Michael. Feasting, Fowling and Feathers: A History of the Exploitation of Wild Birds. — London: A&C Black, 2013. — 320 p. — ISBN 978-1408160060
Toussaint-Samat, Maguelonne. Histoire naturelle & morale de la nourriture. — Paris: Bordas, 1987. — 590 p. — ISBN 2040163700
Tomasset, Claude Alexandre. De la Bible à Albert le Grand // Danièle James-Raoul, Claude Alexandre Thomasset. Dans l’eau, sous l’eau: le monde aquatique au moyen âge. — Paris: Université de Paris-Sorbonne, 2002. — С. 79–121. — ISBN 978-2840502166.
Toussaint-Samat, Maguelonne. A History of Food. — Toronto: John Wiley & Sons, 2009. — 776 p. — ISBN 978-1444305142
Ulf Büntgen, Vladimir S. Myglan, Fredrik Charpentier Ljungqvist, Michael McCormick, Nicola Di Cosmo. Cooling and societal change during the Late Antique Little Ice Age from 536 to around 660 AD // Nature Geoscience. — Т. 9, вып. 3. — С. 231236. — doi:10.1038/ngeo2652
Vale, Malcolm. The Princely Court: Medieval Courts and Culture in North-West Europe, 1270–1380. — Oxford: OUP Oxford, 2001. — 440 p. — ISBN 978-0191513329
Walvin, James. Histoire du sucre, histoire du monde. — Paris: La Découverte, 2020. — 285 p. — ISBN 9782348046216
Weiss Adamson, Melitta Food in Medieval Times. — NY: Greenwood Publishing Group, 2004. — 256 p. — (Food through history). — ISBN 978-0313321474
Weiss Adamson, Melitta Food in the Middle Ages. — NY: Taylor & Francis, 1995. — 214 p. — ISBN 978-0815313458
Watson, Ben. Cider, hard and sweet: history, traditions, and making your own. — Wodstock, Vt.: Countryman Press, 2009. — 184 p. — ISBN 9780881508192
Zohary, Daniel, Hopf, Maria, Weiss Ehud Domestication of Plants in the Old World: The origin and spread of domesticated plants in Southwest Asia, Europe, and the Mediterranean Basin. — Oxford: Oxford University Press, 2012. — 280 p. — ISBN 9780199549061
