This pages lists bibliographic references from various websites concerning the American Barbecue Conjecture. 

Exercise in culinary reconstruction

The Ostgardr website contains an article, "An Exercise in Culinary Reconstruction", which includes the following bibliography.

• Austin, Thomas, ed. Two Fifteenth Century Cookery Books. Krauss Reprint, 1985 Hieatt, Constance, and Sharon Butler, eds. Curye on Inglysch. Oxford University Press, 1985. 
• Pantagruel, G. E. "Hack Hem into Gobbets" - Fabulous Beasts for Fabulous Feasts. Gotham Press, 1901.
• Scully, Terence, ed. Chiquart's "On Cookery": A Fifteenth Century Culinary Treatise. New York, Berne & Frankfurt (Peter Lang), 1986.
• Woodruff, Una. Inventorum Natura; The Expedition Journal of Pliny the Elder. Harper and Row, 1979.

EarlyAmerica.com bibliography

The following books are included in this bibliography:

Sally Smith Booth, Hung, Strung and Potted: A History of Eating habits in Colonial America (New York: Clarkson N. Potter, c. 1971).

Jane Carson, Colonial Virginia cookery (Williamsburg, Va.: Colonial Williamsburg, c. 1968).

Susannah Carter, The Frugal Housewife (Garden City, N. Y.: Doubleday & Co,., 1976).

Hannah Glasse, The Art of Cookery Made Plain and Easy, (Hamden, Conn: Archcon Books, 1971).

Leland Richard Meyer, "Fireplace Cookery" pp. 325-42, in Henry J. Kauffman, The American Fireplace: Chimneys, Mantlepieces, Fireplaces and Accessories, (Nashville, Tenn.: Thomas Nelson, c. 1972).

Barbara Norman, Tales of the Table: A History of American Cuisine (Englewood Cliffs NJ.: Prentice-Hall, c. 1972).

Frances Phipps, Colonial Kitchens, Their Furnishings and the Gardens (New York; Hawthorn Books. c. 1972).

Rebecca Price, The Compleat Cook or the Secrets of a Seventeenth Century Housewife, compiled and introduced by Madeleine Masson (London: Routledge & Kegan Paul. 1974 ).

Eric Quayle, Old Cookbooks, An Illustrated History (New York: E. P. Dutton, 1978).

Doris Simpson and Suzanne Goldenson, Open-Hearth Cooking (Brattleboro, Vt.: Stephen Green Press, 1982).

Reay Tannahill, Food in History, (New Vork; Stein & Day, 1973).

Martha Washington's Booke of Cookery. transcribed by Karen Hess (New York; Columbia University Press. 1981 ).

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THE QUEENS CLOSET OPENED London 1671
Incomparable Secrets in Physick, Chiurgery, Preserving, and Candying, etc.,

THE COMPLEAT COOK London 1671
Exactly Prescribing the Most Ready Ways Whether Italian, Spanish, French, For dressing of Flesh or Fish, ordering of Sauces or making of Pastry

THE WHOLE BODY OF COOKERY DISSECTED London 1673

THE ACCOMPLISHED COOK Or the Art and Mystery of Cookery London 1685

THE COMPLETE COOKS GUIDE London l683

THE ENGLISH HUSWIFE by Gervase Markham, London 1615

THE HOUSEWIFE, by Letitia Montagne London 1781

THE COOKS AND CONFECTIONERS DICTIONARY, by John Nott, London 1733

Vonegmont bibliography

Here is a bibliography found at the Conway Corp website:

al-Baghdadi, A Baghdad Cookery Book (1226 A.D./623 A.H.), A.J. Arberry, tr., 1939.

An Anonymous Andalusian Cookbook of the Thirteenth Century. Translated by Charles Perry.

Anthimus, De Observatio Ciborum, translated by Shirley Howard Weber, published by E. J. Brill Ltd, Leiden, 1924.

Chiquart, Du Fait de Cuisine. Translated by Elizabeth Cook.

Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century, edited by Constance B. Hieatt and Sharon Butler, Published for the Early English Text Society by the Oxford University Press, 1985.

Das Kochbuch der Sabina Welserin. Translated Valoise Armstrong, 1997

de la Falaise, Maxime. Seven Centuries of English Cooking. Grove Press, New York.

Ein Buch von guter Spise. Translated by Alia Atlas, 1993

Two Fifteenth Century Cookery-Books. Thomas Austin, ed. N. Trubner & Co

Le Menagier de Paris. Translated by Janet Hinson.

Pegge, The Rev. Samuel. The Forme of Curry. Printed for the Society of London Antiquaries by John Nichols, 1780.

Redon, Odile, Francoise Sabban, and Silvano Serventi. The Medieval Kitchen: Recipes from France and Italy. University of Chicago Press

Scappis, Bartolomeo, L'Opera

Spurling, Hilary. Elinor Fettiplace's Receipt Book: Elizabethan Country House Cooking; New York: Viking.

The Goodman of Paris, Power and Coulton, tr., 1395.

Platina, De Honesta Voluptate, Venice, L. De Aguila, 1475. Translated by E. B. Andrews, Mallinkrodt 1967.

Vehling, Joseph Dommers, trans.; Apicius, Cookery and Dining in Imperial Rome (Apicius de re Coquinaria); Dover Publications, New York, 1977

Capalbo, Carl A., et al, The Italian Cooking Encyclopedia.

David, Elizabeth. English Bread and Yeast Cookery. Penguin Books Ltd., Middlesex England.

Esposito, Mary Ann, Nella Cucina. Hearst Books, New York

Grieve, Mrs. M, A Modern Herbal, 1931.

Kaufman, William I. Cooking in a Castle; the Royal Recipes of France. Bonanza Books, New York.

Morse, Kitty. A Biblical Feast: Foods from the Holy Land. Ten Speed Press, Berkley, California

Nathan, Joan. The Jewish Holiday Kitchen. Schocken Books, New York.

O'Hara-May, Jane. Elizabethan Dyetary of Health. Corondo Press.

Roden, Claudia. A Book of Middle Eastern Food. Vintage Books, a Division of Random House, New York.

Root, Waverly. Food. Simon and Schuster, New York.

Root, Waverly. The Food of France. Vintage Books, a Division of Random House, New York.

Santich, Barbara, The Original Mediterranean Cuisine.

Smith, Jeff. The Frugal Gourmet Cooks Italian. William Morrow and Company, New York.

Smith, Jeff. The Frugal Gourmet Cooks Three Ancient Cuisines. William Morrow and Company, New York.

Smith, Jeff. The Frugal Gourmet Keeps the Feast. William Morrow and Company, New York.

Swahn, J.O. The Lore of Spices. Cresent Books.

Tannahill, Reay. Food in History; NY: Stein & Day

Wheaton, Barbara Ketcham. Savoring The Past; The French Kitchen and Table from 1300 to 1789. ; University of Pennsylvania Press.

Wilson, C. Anne. Food and Drink in Britain From the Stone Age to Recent Times. Penguin. 1984