Traditional Food in Yorkshire by Peter Brears

Traditional Food in Yorkshire by Peter Brears

Peter Brears is one of the UK's most foremost food historians and authorities on domestic artifacts, historical kitchens and cooking technology who in this book turns his attention to the culinary traditions of the working classes in England's largest county. This is a book for serious students and covers the period 1800-1920, during which time the life - very much including diet - of working people in Yorkshire was transformed by the industrial revolution. It opens with a survey of the various economic and social groups in the county, progresses to a study of cooking, fuel and installations, then concentrates in a series of single subject chapters on staple foods - porridge, oatcake, bread, meat, fish, puddings, and cakes. There then follow chapters on dairy products and drinks, and it closes with a folkloric survey of feats, fairs and calendar customers, and rites of passage such as head-washings, weddings and funerals. There are two appendices describing and supplying information about the contents of weavers' and miners' cottages.

Peter Brears is former Director of the Leeds City Museums and one of England's foremost authorities on domestic artifacts and historical kitchens and cooking technology. In 2014, his book Traditional Food in Yorkshire was published with Prospect Books and in 2015, Prospect Books brought out his study of food in England, Cooking and Dining in Tudor and Early Stuart England.

SKU	Unavailable
ISBN 13	9781909248335
ISBN 10	1909248339
Title	Traditional Food in Yorkshire
Author	Peter Brears
Condition	Unavailable
Binding Type	Hardback
Publisher	Prospect Books
Year published	2014-06-10
Number of pages	384
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.