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1 to 12 of 155 records

Total number of records: 155

Count of Collection group

Collection groupCount
Cookery Collection140
Brotherton Collection2
Leeds Russian Archive2
English Literature1
Gypsy, Traveller and Roma Collections1

Top 10: Subject

SubjectCount
diet155
nutrition48
food39
cooking12
food habits11
hygiene7
diet therapy6
health6
nutrition surveys5
obesity5

Count of Place

PlaceCount
Great Britain8
England4
Europe4
Italy3
Egypt2
Hunza1
Indonesia1
Pennine Chain (England)1

Top 10: People and organisations

People and organisationsCount
Nutrition Education Service19
Van Den Berghs & Jurgens19
Bennet, Christopher5
Bennet, Christopher (1617-1655)5
Brears, Peter C D5
Moffett, Thomas (1553-1604)5
Wilbraham, Anne5
Drummond, J C4
Arbuthnot, John (1667-1735)3
Plimmer, Robert Henry Aders (1877-1955)3

Count of Earliest date

Earliest dateCount
From 15002
From 16009
From 17004
From 180017
From 1900121
From 20002

Count of Latest date

Latest dateCount
Up to 15992
Up to 16999
Up to 17994
Up to 189915
Up to 1999118
Up to latest7

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Essai sur la nature, et le choix des alimens, suivant les différentes constitutions : ou on explique les différens effets, les avantages & les désavantages de la nourriture animale & végétale

Arbuthnot, John (1667-1735); Boyer de Prébandier, Pierre

1755

Part 2 has a special t.p.: Regles pratiques sur la diéte dans les differentes constitutions et maladies du corps humain.

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Traditional food east and west of the Pennines

Brears, Peter C D; Wilson, C Anne; Hunter, Lynette; Pollard Helen; Stead, Jennifer

1994

"First published in 1991 by Edinburgh University Press"--Title page verso. "Based on papers from The Third Leeds Symposium on Food History and Traditions, April 1988, with additional chapters. This i...

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Luncheon, nuncheon and other meals : eating with the Victorians

Wilson, C Anne; Jaine, Tom

[1994]

Includes bibliographical references and index.

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The art of longevity, or, A diæteticall institution

Gayton, Edmund (1608-1666)

1659

In verse. Caption title: A diaetetical institution. No pages numbered 81-82, but text is complete.

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The first boke of the introduction of knowledge

Boorde, Andrew (1490?-1549); Furnivall, Frederick James (1825-1910); Chaucer, Geoffrey (1400); Blunt, John Henry (1823-1884); Boorde, Andrew (1490?-1549)

1870

"Published for the Early English Text Society".

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Food and cooking in 18th century Britain : history and recipes

Stead, Jennifer; Brears, Peter C D; Bedford, John Victor (1941-2019)

1985

Includes bibliographical references (pages 48-49) and recipe index.

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Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project
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The fyrst boke of the introduction of knowledge made by Andrew Borde, of physycke doctor : A compendyous regyment; or, A dyetary of helth made in Mountpyllier

Boorde, Andrew (1490?-1549); Barnes, John; Furnivall, Frederick James (1825-1910)

1870

With reproductions of original title-pages and colophons.

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The Englishman's food : a history of five centuries of English diet

Drummond, J C; Wilbraham, Anne

[1939]

"First published 1939.".

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The Englishman's food : a history of five centuries of English diet

Drummond, J C; Wilbraham, Anne

[1939]

"First published 1939.".

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Man, bread and destiny

Furnas, C C; Furnas, Sparkle Moore (1901-1996)

[1938]

At head of title: The story of man's food.

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Food and its functions : A text-book for students of cookery

Knight, James (1895-1900)

[1895]

Publisher's advertisements, 6p. at end. Illustrations: wood-engravings, some signed 'A. Karmansky del. M. Rapine sc.'.

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