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Feeding a City - York
This book comprises selected papers presented at two meetings of the Leeds Symposium on Food History which were devoted to the matter of food and food supplies in the city of York, from earliest times until the present century. The papers include discussions of the archaeological record; Anne Ryc...
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Soup
In this anthology of writings about — and recipes for — soup, historian Eileen White has selected texts that explains the place of soup in the diet of the British Isles alongside recipes which can be tried today (and just a few that are better to read than to cook) The material covers earliest re...
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The English Cookery Book
The study of early cookery books can tell the reader much more than just the history of food, or of one particular recipe. As the essays in the collection demonstrate, cookery books can be the source of fascinating information about a whole range of issues, from the use of language (Peter Meredit...
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The English Kitchen
The papers collected here were originally presented to the eighteenth Leeds Symposium on Food History as ‘The Changing Face of Food’. Individual chapters reflect the enthusiasm of the contributors and celebrate a few of the items that have been provided in the English kitchen for the English tabl...