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• Daily Life in Chaucer's England by Jeffrey L. Forgeng
• All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present by Stephen Mennell
• Trades and Crafts in Medieval Manuscripts by Patricia Basing
• The Herbal or General History of Plants by John Gerard
• The History of Costume: From Ancient Mesopotamia Through the Twentieth Century by Blanche Payne
• The Missouri Historical Review, Vol 27, #4, October 1932-July 1933 by Floyd C. Shoemaker
• The Missouri Historical Review, Vol 33, #2, January 1939 by Floyd C. Shoemaker
• Who Am I? Personality Types for Self-Discovery (A New Consciousness Reader) by Robert Frager
• Memorial record of the counties of Faribault, Martin, Watonwan and Jackson, Minnesota by The Lewis Publishing Company
• Light Emerging: The Journey of Personal Healing by Barbara Ann Brennan
• Storia dei tessuti d'arte in Italia by Fanny Podreider
• The chronicles of a Florentine family, 1200-1470 by Ginevra Niccolini
• Alpirsbach. Zur Geschichte von Kloster und Stadt. 2 Textbände und Beilagen-Mappe by Landesdenkmalamt Baden-Württemberg (Hrsg.)
• A nievve herball; or, Historie of plantes: wherin is contayned the vvhole discourse and perfect description of all sortes of herbes and plantes: their diners & sundry kindes ... and that not onely of those whiche are here growyng in this our countrie of Englande but of all others also of forrayne realmes commonly used in physicke by Rembert Dodoens
• A profitable booke declaring dyuers approoued remedies, to take out spottes and staines, in silkes, veluets, linnen and woollen clothes. Taken out of Dutche, and englished by L.M. (1588) by Leonard Mascall
• History of Fillmore County, including Explorers and pioneers of Minnesota by Edward D. Neill
• I Costumi nel Polittico di Prato in Giovanni da Milano: il polittico di Prato by Paolo Peri
• Silk Road: Monks, Warriors & Merchants by Luce Boulnois
• The Charitable physitian, shewing the manner to make and prepare ... all remedies, etc. Translated into English by T. W by Philbert Guybert
• Fish Food from the Waters: Oxford Symposium on Food and Cookery 2004 by Harlan Walker

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