Edited by Eileen White. 1997/98 Leeds Symposia on Food History. CONTENTS List of Illustrations ---------- 7 Notes on Contributors ---------- 9 Abbreviations ---------- 10 Acknowledgements ---------- 11 Foreword C. Anne Wilson ---------- 13 Introduction Eileen White, with Allan Hall and Terry O’Connor --- 15 A Brief History of Plant Foods in the City of York Allan Hall ---------- 23 Bones as Evidence of Meat Production and Distribution in York T.P. O’Connor ---------- 43 Can we Tell what People Ate in Late Medieval York? Ann Rycraft ---------- 61 The Food Guilds of York Peter Brears --------- 79 The Daily Exercise: The Housewife in Elizabethan and Jacobean York Eileen White ---------- 101 The Domestic Scene Eileen White ---------- 123 Reproduction Pottery for Use in Historical Cooking: Some Problems for the Potter — a Personal View John Hudson ---------- 139 York and the Gentry: The York Season and the Country House Peter Brears ---------- 150 Continuity and Change Eileen White ---------- 169 Rebirth and Growth: Nineteenth-century York Hugh Murray ---------- 187 Poverty and Policy: The Rowntree Study of 1899 Laura Mason ---------- 203 The Emergence of the Confectionery Industry in York Bill Taylor ---------- 213 Cooks and their Books: Four York Manuscripts Ann Rycraft ---------- 231 York Ham and other 'Regional' Foods Laura Mason ---------- 237 Photographic Acknowledgements ---------- 256 Index ---------- 257 AVAILABILITY: This item is temporarily out of stock. Please inquire for availability. |
|
Leeds Symposium proceedings from 1986 to present. |
|
Have a question or comment? Enter it in the box above and click "Email Us".
|