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Total number of records: 36
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Foods and their adulteration : origin, manufacture, and composition of food products; infants' and invalids' foods; detection of common adulterations
Wiley, Harvey Washington (1844-1930)
1917
Seven colored plates facing p. 16 accompanied by unnumbered leaf with descriptive letterpress.
The Appetite and the eye : visual aspects of food and its presentation within their historic context
Wilson, C Anne; Brears, Peter C D
[1991]
"Papers from the Second Leeds Symposium on Food History and Traditions, April 1987, with additional papers."
'Banquetting stuffe' : the fare and social background of the Tudor and Stuart banquet
Wilson, C Anne; Brears, Peter C D
[1991]
"Papers from the First Leeds Symposium on Food History and Traditions, April 1986."
"Traditional food east and west of the Pennines"
Brears, Peter C D; Wilson, C Anne
[1991]
"Papers from the Third Leeds Symposium on Food History and Traditions, April 1988, with additional papers." - t.p. verso.
Traditional country house cooking
Jaine, Tom; Hope, Annette; Stead, Jennifer; Rosse, Alison; Wilson, C Anne; Wilson, C Anne
1993
Includes bibliographical references and index.
'Liquid nourishment' : potable foods and stimulating drinks
Wilson, C Anne
1993
Includes bibliographical references and index.
Food for the community : special diets for special groups
Wilson, C Anne
[1993]
"Papers from the Sixth Leeds Symposium on Food History and Tradition, April 1991, with additional paper" - t.p. verso.
The book of marmalade : its antecedents, its history and its role in the world today together with a collection of recipes for marmalades & marmalade cookery
Wilson, C Anne; Wilson, C Anne
1985
Includes bibliographical references (pages 136-1450) and indexes.
Luncheon, nuncheon and other meals : eating with the Victorians
Wilson, C Anne; Jaine, Tom
[1994]
Includes bibliographical references and index.