Traditional Food East and West

Illustrated by Peter Brears, with papers by Peter Brears, Lynette Hunter, Helen Pollard, Jennifer Stead and C. Anne Wilson.This book explores some of the social and geographical reasons behind the Pennine area's varied and localised food history, adding traditional recipes where appropriate.The chapters, based on papers from the third Leeds Symposium on Food History and Traditions, cover the early traditions of Lakeland, recent traditional food in Lancashire, the influence of eighteenth-century cookery on a North Yorkshire ninteenth-century village, and a detailed history of Yorkshire pudding and parkin. An account of the reactions of early travellers to the regional dishes they tried and the role of provincial recipe book publishers complete this unique picture of the region's diet and social history.