In 1751, the Abbé Lebeuf published not only the first work on medieval food but very likely the first full work on food history since the Romans: Mémoire sur les usages observés par les François dans leurs repas, sous la première race de nos rois ("Memoir on the customs followed by the French in their meals, under the first race of our kings" [that is, the Merovingians]). Relative to later works on medieval food, this is unique not only in ignoring cookbooks (none are known for that early period), but in studying early medieval food, when almost all work going forward would concern late medieval food (roughly, after the Crusades). The work is necessarily limited in scope, but rigorous as far as it goes, scrupulously citing the sources for each item.
MEDIEVAL TEXTS FROM YOUR HOST
The “How to Cook a Peacock” SeriesHow to Cook an Early French Peacock: De Observatione Ciborum - Roman Food for a Frankish King (Bilingual Third Edition)How to Cook a Golden Peacock: A Translation of the Medieval Cookbook Enseingnemenz Qui Enseingnent à Apareillier Toutes Manières de ViandesHow To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court
Feasting with the Franks: The First French Medieval Food