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fish cooking

Fish being cooked in a large kitchen; broiling on griddles on the left and seething in fish kettles on the right.  Fast days kept meat off the menu for around 40% of the year from the medieval period through to the late-17th century (Picture ©Peter Brears)

The Symposium is held annually in York

Two Recent Publications

The Domestic Dairy

The papers in this volume provide a series of alternative view of British dairying from the medieval period onwards, and include examinations of artefacts and the built environment, as well as considering less tangible subjects including the decline of sheep dairying, the forgotten dairy traditions of Scotland, and pre-modern production of rennet for cheese-making.

Moulded Foods

Essays on moulded foods, focusing on Britain from the medieval period to to the twentieth century.  Ivan Day gives an introduction to the development of moulded foods from antiquity followed by chapters by Ivan Day and Peter Brears on biscuits, fritters, gingerbreads, pies and puddings and a study by Robin Weir of Agnes Marshall, Victorian entrepreneur cookery writer and kitchen equipment designer.  A collection of historical recipes for moulded foods provided by Laura Mason completes the volume.

 

To obtain copies of either book at a cost of £10 plus £2.50 UK postage please email leedsfoodhistory@gmail.com