This course aims to search the field of culinary culture through daily life and tradition during the Middle Ages. Given that food has always been connected with the economy, religion, medicine, law, and politics, we will examine cuisine and cooking as relevant areas of research to understand life and society during the Middle Ages. We will explore Europe with a particular emphasis on Spain. Since we count on a better number of primary sources, the major focus will be the late Middle Ages (c.1300-1550). As primary sources, we will analyze cookery books, recipe collections, literature, images, legal documents, diaries, and chronicles, among others. To put in context and understand better our primary sources, we learn about celebrations, markets, religion, festivals, taverns, food in towns, villages, and castles. These sources complement each other to build up a portrate of medieval culture and tradition through food.