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Total number of records: 1154
Top 10: Collection group
| Collection group | Count |
|---|---|
| Leeds Archive of Vernacular Culture | 734 |
| Cookery Collection | 384 |
| Maurice de Sausmarez Archive | 11 |
| Brotherton Collection | 1 |
| English Literature | 1 |
| Herbert Read Collection | 1 |
| Janina and Zygmunt Bauman | 1 |
| Leeds Philosophical and Literary Society | 1 |
| Leeds Russian Archive | 1 |
| Novello Cowden Clarke Collection | 1 |
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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.
Food in history
Tannahill, Reay; Wilson, C Anne
1973
Includes bibliographical references (pages 399-414) and index.
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...
Hill, Betsy to Cowden Clarke, Mary Victoria
4 Dec 1846
Handwritten letter from Betsy Hill to Mary Cowden Clarke, describing how to store a cut of bacon and discussing other domestic matters.
How to bottle fruit, vegetables, chicken, game, tomatoes, &c., &c.; How to make jams and jellies, fruit wines, pickles, &c., &c
Fowler, George (1855-1925); Geo. Fowler, Lee & Co
[1947]
Pleasures of the table : ritual and display in the European dining room, 1600-1900 : an exhibition at Fairfax House, York, 1st September to 20th November 1997
Brown, Peter; Day, Ivan; Bedford, John Victor (1941-2019); Fairfax House (York, England)
[1997]
Published to accompany the exhibition.
Domestic economy (v.1)
Donovan, Michael (1876)
1830-1837
With additional engraved title-page. Contents: v. 1. Brewing, distilling, wine-making, baking &c. -- v. 2. Animal and vegetable ailments used by the various nations of the world, and the processes t...
Researches on the chemistry of food
Liebig, Justus Freiherr von (1803-1873); Gregory, William (1803-1858)
1847
Includes index.
Culinary chemistry : exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food. With copper plates
Accum, Friedrich Christian (1769-1838)
1821
Indexed in: Goldsmiths'-Kress library of economic literature, no. 23178.1.
Culinary chemistry : exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food. With copper plates
Accum, Friedrich Christian (1769-1838)
1821
Indexed in: Goldsmiths'-Kress library of economic literature, no. 23178.1.