I've been trying to track down the research I had assembled for the Jorvik feast I did a few years back, but, alas, it seems to have slipped into a hole somewhere. However, I do remember my approach to the project. I used archaeological studies on foodstuffs that were used in combination with foodstuffs available via traderoutes to establish a "food palate," and combined that with other archaeological evidence as to typical cooking methods. For instance, evidence suggests the Norse were big fans of slow cooking--I used a lot of crock pots when all was said and done. The recipes were more creative and sometimes I took suggestions from traditional Scandanavian fare and/or other period recipes at hand. A few of the dishes I remember offhand were freshly pickled red cabbage with onions and apples, an onion tart, mustard glazed ham, venison stewed in wine and cranberries (a cheaper alternative to lignonberries with a similar flavor), herbed fish, homemade oatbreads, stewed pears and clotted cream with hazelnut and cherry oatmeal cookies for a finish. I think I probably could have been more focused on making it period, but folks left the tables full and happy without complaint. I hope this helps. Good luck in your endeavors.

Anything involving baccala (Portuguese dried salted cod) would be very appropriate. That would help with the Andalusian courses. Also don't forget the North Africans.