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English Cookery is always in search of its identity. This book offers some clues in respect of particular dishes or types of food. Not that these are the only markers of Englishness, but taken altogether they do point to some of our most enduring culinary characteristics, perhaps none more so than the pudding. This collection, the thirteenth volume in the series Food and Society, constitutes the proceedings of the eighteenth Leeds Symposium on Food History in 2003, entitled 'The Changing Face of Food'.