"Now must I tell you shortly what you shall do at noon when your lord goes to his meat. Be ready to fetch him clear water, and some of you told the towel for him until he has done, and leave not until he be set down, and ye have heard grace said. Stand before him until he bids you sit, and be always ready to serve him with clean hands.

When ye be set, keep your own knife clean and sharp, that so ye may carve honestly [decorously] your own meat.

Let courtesy and silence dwell with you, and tell no foul tales to another.

Cut your bread with your knife and break it not. Lay a clean trencher before you, and when your pottage is brought, take your spoon and eat quietly; and do not leave your spoon in the dish, I pray you.

Look ye be not caught leaning on the table, and keep clear of soiling the cloth.

Do not hang your head over your dish, or in any wise drink with a full mouth.

Keep from picking your nose, your teeth, your nails at meal-time -- so we are taught.

Advise you against taking so muckle meat into your mouth but that ye may right well answer when speak to you.

When ye shall drink, wipe your mouth clean with a cloth, and your hands also, so that you shall not in any way soil the cup, for then shall none of your companions be loth to drink with you.

Likewise, do not touch the salt in the salt-cellar with any meat; but lay salt honestly on your trencher, for that is courtesy.

Do not carry your knife to your mouth with food, or hold the meat with your hands in any wise; and also if divers good meats are brought to you, look that with all courtesy ye assay of each; and if your dish be taken away with its meat and another brought, courtesy demands that ye shall let it go and not ask for it back again.

And if strangers be set at table with you, and savory meat be brought or sent to you, make them good cheer with part of it, for certainly it is not polite when others be present at meat with you, to keep all that is brought you, and like churls vouchsafe nothing to others.

Do not cut your meat like field-men who have such an appetite that they reck not in what wise, where or when or how ungoodly they hack at their meat; but, sweet children, have always your delight in courtesy and in gentleness, and eschew boisterousness with all your might.

When cheese is brought, have a clean trencher, on which with a clean knife ye may cut it; and in your feeding look ye appear goodly, and keep your tongue from jangling, for so indeed shall ye deserve a name for gentleness and good governance, and always advance yourself in virtue.

When the end of the meal is come, clean your knives, and look you put them up where they ought to be, and keep your seat until you have washed, for so wills honesty.

When ye have done, look then that ye rise up without laughter or joking or boisterous woord, and go to your lord's table, and there stand, and pass not from him until grace be said and brought to an end.

Then some of you should go for water, some hold the cloth, some pour upon his hands."

-- Furnivall, Frederick James, and Edith Rickert. 1966. The babees' book: Medieval manners for the young, done into modern English from Dr. Furnivall's texts by Edith Rickert. New York: Cooper Square Publishers. p. 5-8.

• Earle, Rebecca. The body of the conquistador: food, race, and the colonial experience in Spanish America, 1492-1700. Cambridge, 2012. (My note: review says it uses the framework of "humoralism" ie. how Spaniards saw their food experience in America in terms of humoral theory.)
• Getty Research Portal, from the J. Paul Getty Trust.  Internet Resource. http://portal.getty.edu/
• People of Medieval Scotland, 1093-1314, from Dauvit Broun, principal investigator, et al.  Internet Resource.
• http://www.poms.ac.uk/ Note: names have been normalized; View source to see original spelling.
• Martin, Russell E.  A bride for the tsar: bride-shows and marriage politics in early modern Russia.  Northern Illinois, 2012.
• Creighton, Oliver H.  Early European castles: aristocracy and authority, AD 800-1200.  Duckworth, 2012.
• The Global history of paleopathology: pioneers and prospects, ed. by Jane E. Buikstra and Charlotte A. Roberts.  Oxford, 2012.
• The Celts: history, life, and culture, ed. by Antone Minard with John T. Koch.  ABC-CLIO, 2012.
• The Italian Renaissance state, ed. by Andrea Gamberini and Isabella Lazzarini.  Cambridge, 2012.
• Parrott, David.  The business of war: military enterprise and military revolution in early modern Europe.  Cambridge, 2012.
• Şenocak, Neslihan.  The poor and the perfect: the rise of learning in the Franciscan order, 1209-1310.  Cornell, 2012.
• Tolias, George.  Mapping Greece, 1420-1800: a history: maps in the Margarita Samourkas Collection.  Oak Knoll/HES & DE GRAAF, 2012 (c2011).
• Wei, Ian P.  Intellectual culture in medieval Paris: theologians and the university, c.1100-1330.  Cambridge, 2012.
• Chicago History Museum, Digital Collection: Costume and Textile Collection. nternet Resource.
• http://digitalcollection.chicagohistory.org/ Only for clothing geeks: only goes back to 18th c.
• MacLeod, Don.  How to find out anything: from extreme Google searches to scouring government documents, a guide to uncovering anything about everyone and everything.  Prentice Hall, 2012.
• AGRIS: International Information Systems for the Agricultural Sciences and Technology. Internet Resource.
• http://agris.fao.org/