would wear a heavy jacket and trousers held up by braces, an overcoat, and a hat, typically a flat cap, while women would wear a dress, or a skirt and blouse, with an apron on top as protection from dirt; in colder months they would often wear a shawl or headscarf. The maud, a woollen plaid woven in a pattern of small black and white checks, was also popular in Northern England until the early twentieth century. If not wearing leather lace-up shoes, some men and women would have worn English clogs, which were hardwearing and had replaceable soles and tips. Factory workers tapping their feet in time with the click of machinery developed a type of folk clog dance referred to as clogging, which was intricately developed in the North. In the second half of the twentieth century, these traditional clothes fell out of fashion. Other styles such as "casual clobber" (mainland European designer clothing brought back by touring football fans) and sportswear became more popular, and the influence of Northern bands and football teams helped spread them across the country. In the twenty-first century, some traditional Northern items of clothing have begun to make a comeback – in particular, the flat cap. Cuisine Impressions of Northern English cuisine are still shaped by the working-class diet of the early twentieth century, which was heavy on offal, high in calories and often not particularly healthy. Dishes such as black pudding, tripe, mushy peas and meat pie remain stereotypical Northern English foods in the national imagination. As a result, there is a concerted effort among Northern chefs to improve the region's image. Some Northern dishes such as Yorkshire pudding and Lancashire hotpot have spread across the UK, and only their names now hint at their origin. Among the Northern delicacies that have achieved Protected Geographical Status are traditional Cumberland sausage, traditional Grimsby smoked fish, Swaledale cheese, Yorkshire forced rhubarb and Yorkshire Wensleydale. The North is known for its often crumbly cheeses, of which Cheshire cheese is the earliest example. Unlike Southern cheeses like Cheddar, Northern cheeses typically use uncooked milk and a pre-salted curd pressed under enormous weights, resulting in a moist, sharp-tasting cheese. Wensleydale, another crumbly cheese, is unusual in that it is often served as a side to sweet cakes, which are themselves well represented in Northern England. Parkin, an oatmeal cake with black treacle and ginger, is a