The seven chapters in this volume are based on papers from the Eighteenth Leeds Symposium on Food History, "The Changing Face of Food," held in March 2003 in the UK. Contributors are scholars
of English food history, English, and medieval studies from the UK, as well as the editor of the series and publisher of Prospect Books. They discuss particular dishes--soups, broths and
pottages, herring, blancmange, olios and fricassees, and boiled and baked puddings--and their history. Distributed in North America by The David Brown Book Co. Annotation 穢2007 Book News, Inc.,
Portland, OR (booknews.com)
