Recent Publications
The papers from the Leeds Symposium on Food History and Traditions have been published by a number of different publishers through the years as the Food and Society series. The most recent volumes have been published by the Symposium and are listed below.
The Domestic Dairy (£10 rrp)
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 (£10 rrp)
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.
Pigs (£8 rrp)
This volume deals with the humble pig. Three papers from Peter Brears discuss classic historical foods made from pigs: the boar's head, sucking pigs and puddings/sausages. Laura Mason provided a wonderful paper on lard. Steph Mastoris looks at the cultural importance and significance of pigs in the early 20th century. The volume is completed with a personal memoir from retired butcher, Eric Phipps.
To obtain copies of these books please email secretary@leedsfoodsymposium.org.uk
Earlier Publications