Early English Meals and Manners, edited by Frederick J. Furnivall, is a comprehensive and fascinating exploration of the culinary and social customs of England from the twelfth to the fifteenth centuries. Drawing from a wide array of historical manuscripts, this volume presents a rich tapestry of recipes, household rules, table etiquette, and descriptions of feasts, offering readers a vivid glimpse into the daily lives and celebrations of medieval English society. The book includes detailed accounts of the foods consumed, the methods of preparation, and the rituals surrounding meals, as well as the moral and religious attitudes that shaped dining practices. Furnivall’s meticulous annotations and introductions provide valuable context, making the work accessible to both scholars and general readers interested in history, gastronomy, and culture. Through its authentic texts and insightful commentary, Early English Meals and Manners not only preserves the culinary heritage of England but also illuminates the broader social structures and values of the time, making it an indispensable resource for anyone seeking to understand the roots of English food and hospitality.