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Traditional food east and west of the Pennines : papers /

Discusses the history of food in the northern part of England. Regional cooking and dishes are discussed, including the effects of outside contacts, printed cookbooks, changes in customs and cooking facilities, holidays, and renewed interest in traditional dishes.

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Bibliographic Details
Corporate Author: Leeds Symposium on Food History and Traditions
Contributors: Brears, Peter C. D., Wilson, C. Anne.
Format: Book
Language:English
Published: Edinburgh : Edinburgh University Press, ©1991.
Series:Food and society ; 3.
Subjects and Genres:
Food habits > England > Pennine Chain Region > History > Congresses.
Cooking > England > Pennine Chain Region > History > Congresses.
Cooking, English > History > Congresses.
Cuisine anglaise > Histoire > Congrès.
Cooking.
Cooking, English.
Food habits.
Manners and customs.
Kookkunst.
Voedingsgewoonten.
Pennine Chain (England) > Social life and customs > Congresses.
Pennines (Angleterre) > Mœurs et coutumes > Congrès.
England > Pennine Chain.
National and regional cuisine
History of ...
Food > History
England
Conference papers and proceedings.
History.
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Table of Contents:
  • Introduction: traditional food, a heritage and its future / C. Anne Wilson
  • Printing in the Pennines: the publisher and provincial taste 1683-1920 / Lynette Hunter
  • Travellers' fare: food encountered by some earlier visitors to the Pennine Region / C. Anne Wilson
  • Traditional food in the Lake Counties / Peter Brears
  • Lancashire's heritage / Helen Pollard
  • Prodigal frugality: Yorkshire pudding and parkin, two traditional Yorkshire foods / Jennifer Stead
  • A north Yorkshire recipe book / Peter Brears.

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