Over a Red-Hot Stove

The theme of this volume, the 14th in the Leeds Symposium on Food History, is cooking technologies used in Britain since medieval times. Articles concern roasting, clockwork spits, the kitchen range, wood-fired ovens and use of yeast as a rising agent. The book is generously illustrated with photographs and early prints and engraving.

Peter Brears was formerly Director of Leeds City Museums. He is one of Britain's leading social historians of food and as consultant to the National Trust and other bodies has supervised the restoration of many of Britain's most important period kitchens, including those of Petworth and Belvoir Castle. Ivan Day is a food historian with a special interest in re-creating the food of the past in period settings. His work has been exhibited at the Museum of London, the Getty Museum, the Bard Graduate Center, Waddesdon Manor and Hillwood Museum Washington DC. David Eveleigh is the director of the Black Country Museum. He was formerly curator of Social History at Blaise Castle House Museum and is the author of Old Kitchen Implements, Privies and Water Closets and The Victorian Farmer. Laura Mason is a food historian and regular contributor to the Leeds Food Symposium. Her publications include Traditional Foods of Britain (with Catherine Brown), Sugar Plums and Sherbet and Farmhouse Cookery. Susan McClellan Plaisted is director of foodways at Pennsbury Manor, the recreated home of William Penn, the founder of Philadelphia.