Northern English Foodways

Regional

The north as a food region: oats and barley where wheat struggled, dairy, sheep on the fells, beef, and above all the INDUSTRIAL kitchen of the mill and pit towns — cheap cuts stewed long, pies, tripe, black peas, parkin, and a baking tradition of real depth. Also the strongest surviving regional food vocabulary in England, and the chip shop as an institution. ⚠ NOT ONE REGION: the North East, the North West and Yorkshire are three distinct food cultures with three distinct speech communities.