Feeding a City: York. The Provision of Food from Roman Times to the Beginning of the Twentieth Century by WHITE, Eileen (ed.) - 2000

Totnes, Devon: Prospect Books, 2000. Hardcover. Near Fine/Very Good. 282 p. 26 cm. 65 b&w illustrations, map, and 6 tables. Blue hardcover in mylar-wrapped pictorial dustjacket. A little soiling and wear to jacket. Some white marks at top of boards. Topics include: a brief history of plant foods in York; bones as evidence of meat production and distribution; what people ate in late medieval York; the food guilds; the housewife in Elizabethan and Jacobean York; the domestic scene; reproduction pottery for use in historical cooking; the York season and the country house; 19th century York; the Rowntree Study of 1899; the confectionery industry; York cookbook manuscripts; York Ham and other regional foods. Indexed.