The French Connection

C. Anne Wilson, author of the well-known Food and Drink in Britain (Constable, 1973), works at the Brotherton Library of the University of Leeds, which has a particularly fine collection of early cookery books. She has been doing research into the French influence on English cookery from the fourteenth century onwards. This first part of her article takes us up to the end of the sixteenth century. We look forward to publishing before long the second part, which will cover the seventeenth and eighteenth centuries in England, and perhaps something on the sixteenth century Scottish connection.