Yorkshire pudding and Grasmere gingerbread are two of the better known aspects of the Pennine region's food history, but the Northern English counties of Lancashire, Yorkshire and Cumbria have distinctive food traditions and recipes. Using traditional recipes where appropriate, this volume explores some of the social and geographical reasons behind the Pennines varied and localized food history. Chapters cover the early food traditions of Lakeland, recent traditional food in Lancashire, the influence of 18th century cookery on a North Yorkshire 19th century village, and a detailed history of the Yorkshire pudding. An account of the reactions of early travellers to the regional dishes, and the role of provincial Northern recipe book publishers combine to build a picture of the region's diet and social history.