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2017 Symposium

 

History

 

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Date

Subject

2016
Eating on the move

2015

The Dairy

2014

Jacks and Jaggers

2013

Five a day Part 2: Fruit

2012

Five a day Part 1: Vegetables

2011

Pigs and their Products

2010

Crunch..Historic Biscuits

2009

Sausages and Boars Heads

2008

……. and some smaller meals

2007

A Variety of Feasts

2006

Moulded Foods, Moulds and Mouldmakers

2005

From cereal crops to oven baked goods

2004

Open Hearth Cookery 

2003

The Changing Face of Food

2002

Paradise on a Plate

2001

Books for Cooks, Housekeepers and Social Historians

2000

Banquetting Stuffe Re-visited

1999

Food and the Rite of Passage

1998

Feeding a City : York

1997

Feeding a City : York

1996

The Country House Kitchen Garden 1600-1950

1995

The Country House Kitchen Garden 1600-1950

1994

The Country House Kitchen 1650-1900

1993

The Country House Kitchen 1650-1900

1992

Luncheon, Nuncheon and other meals:Eating with Victorians

1991

Food for the Community:Special Diets for Special Groups

1990

Liquid Nourishment: Potable Foods and Stimulating Drinks

1989

WasteNot, Want Not : Food Preservation

1988

Traditional Food East and West of the Pennines

1987

The Appetite and the Eye

1986

Banquetting Stuffe 

For a full list of papers click here