This volume investigates the evolution of cooking technologies in Britain from the medieval period to the modern era. The 14th installment of the Leeds Symposium on Food History, it compiles essays that explore various facets of historical culinary practices. The articles focus on specific technologies such as roasting, the mechanics of clockwork spits, the development of the kitchen range, the function of wood-fired ovens, and the use of yeast as a leavening agent.

The collection, as part of the Leeds Symposium on Food History series, is likely to be of interest to academics and enthusiasts of culinary history. The focus on specific technologies and historical periods suggests a detailed and scholarly approach. The inclusion of illustrations indicates an effort to provide visual context for the historical practices discussed. The breadth of topics, from medieval roasting to the kitchen range, points to a comprehensive overview of British cooking technology.