The following annotated bibliography provides information on sources used to develop the information presented on this web site. For each source I provide a citation; in most cases I also provide information on where the document can be found, and/or some comments on the content.


Anglicus, Bartholomaeus. Jean Corbichon Tr. 1495. Le livre des proprietes des choses. Lyon: Jean Siber. redirect from
In French. Original written in Latin about 1240. Translated to French in 1372. Covers honey and mead. Bochet is used as equivalent to mead.

B., W. 1614. The Philosophers Banquet. London: T.C.
Properties of beer, mead, water vs. wine. 1st edition 1609, 3rd edition 1633.

Barbaro, Ermolao. 1516. In hoc volumine haec continentur. Joannis Baptistae Egnatii Veneti in Dioscoridem ad Harmolao Barbaro tralatum.  Commentary to text is after presentation of Dioscorides’ text.

Baumfylde, Mary. 1626. Medicinal and cookery recipes. Folger MS Add 568. . recipes for metheglin
Also later additions by Catherine Thatcher – one signed 1707. other dates 1702 and 1712.

Bostock, John. H.T. Riley. 1855. The Natural History. Pliny the Elder. London: Taylor and Francis.  Also available on Google Books. English translation of Pliny’s 1st c. AD Natural History.

De Roselli, Giovanni de. 1517. Opera Nova Chiamata Epulario quale tract ail modo de cucinare ogni cafrne, vcelli, pesci, de ogni sorte. Venice.       On second to last page of text recipe for ‘sweet white wine’ using apples and honey.

De Roselli, Giocanni de. 1598. Epulario, or the Italian Banquet. London. TOC only
Mead recipe in translation one of last few recipes in book.

Digby, Kenhelm. 1669. The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened. London: E.C. Scan of 1669 eition Scan of 1671 edition
Over 100 named recipes for mead/metheglin many with variants. The first 110 pages of the text are drink recipes with most being for mead. In the final pages of the first section are recipes for fruit wines, ales, cider, braggot, and stepponi. The remainder of the book contains cooking recipes including posset and syllabub recipes (usually wine sweetened and with milk/cream added and often other flavors). There is a recipe for cock ale. Many or most mead recipes show a 17th century style in ingredients and methods.

Dodoens, Rembert. 1578. A nievve herball, or Historie of plantes: wherein is contayned the whole discourse and perfect description of all sortes of herbes and plantes. London.
Herbal in English translation based on the works of Dioscorides. Descriptions of the appearance, growth, medical uses, and properties of many herbs.

Elyot, Thomas, 1541. The Castel of Helth Corrected and in some places Augmented. London
US National Library of Medicine
Chapters on water, wine. milk, ale, beer, cider, whey, and mead..

Griffith, T.H. 1897. The Hymns of the Rigveda Translated with a Popular Commentary. Vol. II. Second Edition. J. Lazarus. Earliest written mentions of mead.

Hess, Karen. 1995. Martha Washington’s Booke of Cookery and Booke of Sweetmeats. New York: Columbia University Press.
ISBN-13: 978-0231049313
Recipes for mead and metheglin. Strong section on dating of the manuscript.

Hoff, Amanda. 2017. What is the Density of an Egg? Accessed November 28, 2017.
Cites some studies.

La Framboisiere, Nicolas Abrahamde. 1600. Le Gouvernement necessaire a chacun pour vivre longuement en sante. Paris: Michel Sonnius.  The government for each person to lead a long and healthy life. General health management and specifics of disease treatment.

Piatz, Steve. 2014. The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wine. Voyageur Press.
ISBN 13: 978-0760345641
Along with Schramm’s The Compleat Meadmaker, considered a core element for a modern mead making library.

Remnant, Richard 1637. A Discourse or Historie of Bees. London.

Schramm, Ken. 2003. The Compleat Meadmaker: Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations. Brewers Publications.
ISBN 13: 978-0937381809
Along with Piatz’s The Complete Guide to Making Mead considered a core book for modern mead making techniques.

Spurling, Hilary. 1987. Elinor Fettiplace’s Receipt Book. Penguin Books.
ISBN 13: 978-0140088281
Recipes for Lemon Mead and Strong Metheglin.

Venner, Tobias. 1620. Via Recta ad Vitam longam. London: Edward Griffin.
From U Michigan library,
Section II Of the Divers Kindes of Drinke. Includes sections on water, wine, beere/ale, cider/perry, metheglin/meathe, and aqua vitae.


Last updated March 20, 2018