The word "menus" appropriately describes this section of the Petit traicté, but the first appearance of "menu" with that culinary meaning is in the much later Nouveau Dictionnaire de l'Académie françoise, 1718, p. II:50.
Wilson, Ellen Gibson (1971). A West African cook book. Distributed by Lippincott, Philadelphia. M. Evans. p.171. ISBN9780380014644. Archived from the original on 14 January 2023. Retrieved 20 July 2015.
Editors, Britannica (19 May 2026). "Dessert". Britannica. Retrieved 19 May 2026.{{cite web}}: |last= has generic name (help)CS1 maint: url-status (link)
Tomasik 2016, pp.239–244. Tomasik, Timothy J. (May 2016). "Cuisine by the Cut of One's Trousers: Cookbook Marketing in Early Modern France". Food and History. 14 (2–3): 223–247. doi:10.1484/J.FOOD.5.115341. ISSN1780-3187.
Wilson, Ellen Gibson (1971). A West African cook book. Distributed by Lippincott, Philadelphia. M. Evans. p.171. ISBN9780380014644. Archived from the original on 14 January 2023. Retrieved 20 July 2015.
Tomasik 2016, pp.239–244. Tomasik, Timothy J. (May 2016). "Cuisine by the Cut of One's Trousers: Cookbook Marketing in Early Modern France". Food and History. 14 (2–3): 223–247. doi:10.1484/J.FOOD.5.115341. ISSN1780-3187.