Twenty-Eighth Leeds Symposium on Food History and Traditions
Saturday 17th May 2014
JACKS AND JAGGERS
Kitchen Technology in England from 1600 to the Second World War
Convenor - Ivan Day
Papers
Cooking with Charcoal and Steam in the English Kitchen - Peter Brears
The Blacksmith's Tale – Wrought Iron & Steel in the Kitchen - Giles Cowley
The Evolution of the English Weight Driven Spitjack - Tony Weston
Cooking by Gas in the English Kitchen - David J. Eveleigh
Pastry Jaggers - their development from the late sixteenth to the late nineteenth century - Michael Finlay
Friends Meeting House, Friargate, York. YO1 9RL
http://www.leedsfoodsymposium.org.uk
This, the twenty-eighth Leeds Synposium focuses on technology in the English kitchen .
There is a much larger symposium which will examine a similar subject area in New York City in April, but with a much more international and predominantly US focus. This is 2014 Roger Smith Conference, which is this year entitled,
From Flint Knives to Cloned Meat: - Our Ambiguous Love, Hate, and Fear of Food Technologies
April 3-5 2014 Roger Smith HotelI am in New York on 2nd April to give a lecture to the Culinary Historians of New York, but will sadly miss the Roger Smith conference as I have to fly to Ohio State University the next day to give a lecture at the Center for Medieval and Renaissance Studies on 4th April.
