Sources Consulted and Suggested for Further Research:
Primary Sources
“A weekly book for London House,” 1612 - 1614, Z.d.20, The Folger Shakespeare Library, Washington D.C. https://fromthepage.com/folger/early-modern-account-books/zd20
Edward Jeninges, A Briefe Discouery of the Damages that Happen… Nauie. London: Roger Ward, 1593.
Thomas Moffett. Healths Improvement. London: T. Osborne 1553-1604.
Secondary Sources
Albala, Ken. Eating Right in the Renaissance. University of California Press, 2002.
Barnett, Eleanor “Reforming Food and Eating in Protestant England, c. 1560–c. 1640,” The Historical Journal 63, no. 3 (2019): 507 - 527.
Burke, Peter. Popular Culture in Early Modern Europe. Routledge, 2016.
Fitzpatrick, Joan. Food in Shakespeare: Early Modern Dietaries and the Plays. Ashgate, 2013.
Fitzpatrick, Joan. Renaissance Food from Rabelais to Shakespeare Culinary Readings and Culinary Histories. Taylor and Francis, 2010.
Flavin, Susan. _Consumption and Culture in Sixteenth-century Ireland: Saffron, Stockings and Silk _. Boydell Press, 2014.
Gentilcore, David. Food and Health in Early Modern Europe Diet, Medicine and Society, 1450-1800. Bloomsbury Academic, 2016.
Lloyd, Paul S. Food and Identity in England, 1540-1640: Eating to Impress. Bloomsbury, 2016.
Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. University of Illinois Press, 2006.
Thirsk, Joan. Food in Early Modern England: Phases, Fads, Fashions, 1500-1760. Continuum, 2006.
Trinity College Dublin. “Food Cult. Food, Culture, and Irdentity in Ireland Circa 1550-1650.” Effective February, 2019. https://foodcult.eu/