Date |
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2022 |
Fish Neil Buttery: The gastronomic history of eels Sally Grainger: Roman fish sauce in England Mark Dawson: Fish and fasting in early modern England. Eileen White: An Elizabethan riverine picnic. Ivan Day: A closer look at lampreys. Glyn Hughes: The surprising history of fish and chips. |
2021 |
Food and Health (delivered over Zoom over 6 weeks) Iona McCleery: The healthy medieval diet (available on YouTube) Denise Amos: ‘Food and its impact on the health of the urban working classes at the end of the nineteenth and beginning of the twentieth centuries (available on YouTube) Tig Lang: Abstaining from all gross food. A late 14th century doctor's advice to a patient. Ingrid Barton: In search or control. Food beliefs, folklore and health. (available on YouTube) Julia Ibbotson: Food and drink in Anglo-Saxon England and the effect on health. Rachel Small: Food, identity and humoral theory in early modern England. A case study from Leicestershire. |
2019 |
Flavours, Savours and Sauces Alan Mackie: Why spice things up? The science behind taste and aroma Andrew Dalby: ‘Hitherto cunningly concealed from us’: the great discoveries and their effect on the English palate Eileen White: Sugar and spice: a York grocer’s shop in 1690 Eileen White: Gingerbread spices Ivan Day: Verjuice, cullis and other flavour enhancers in the English kitchen Mark Dawson: Henderson's Relish. A question of taste? |
2018 |
A Modest Sufficiency Eileen White: While shepherds ate: evidence from two cycles of medieval mystery plays Mark Dawson: Food production and consumption in middle England 1540-1700: an investigation, using probate inventories, into the production and consumption of food and drink in the households of the middling sort in the English midlands Peter Brears: Everyday food in Regency London Ivan Day: Cookery recipes from a yeoman family from the Lake District Laura Mason: The way we ate: some 20th-century food habits |
2017 |
Birds for the table Julia Best: From rarity to regularity? Archaeological explorations of chickens as food in Iron-Age to Medieval Europe Adam Balic: À la mode to KFC: development of the modern chicken from the 18th to 21st century Ivan Day: Swanneries and Cygnet Feasts Tyr Fothergill: From Godhood to Gastronomy: the transformation of the turkey Giovanni Caponni: Food for the Gods: chicken sacrifice and consumption practices in Afro-Brasilian Candomblé |
2016 |
Eating on the move Bee Wilson: The Ubiquitous Sandwich. To start with the contemporary: demanding neither ceremony nor cutlery, our supermarket offerings are just another incarnation of food-to-go in Britain. Caroline Yeldham: Medieval Travellers’ Food: opportunities for producers and consumers in towns and cities. Mark Dawson: Eating out of House and Home: everyday fare in the streets of Tudor and Stuart England as revealed in court records. Janet Pickering: Refreshment for a Travelling Quaker Minister: evidence from the journals of Joseph Wood (1750-1821) Peter Brears: Visitor Food in the Lake District in the early 19th Century Tim Procter: The Hungry Traveller: food on Britain’s railways, from hampers to ‘A Taste of Italy’. |
2015 |
The Domestic Dairy Peter Brears The Dairy: Evidence from Buildings, Mark Dawson What’s up with Ewe? The Rise and Fall of English Sheep's .Milk Cheese, Sarah Maultby "... Eating of curds and whey ... ". Ivan Day "Bee sure it be a cow calves bagg": Velves, Rennets, and Earnings in Early Cheese Making, Adam Balic The Lost Dairy: Fermented Milk Products in Scotland, Bronwen Percival Beyond Raw Milk: Rediscovering British Farmhouse, Cheese. |
2014 |
Jacks and Jaggers Peter Brears: Cooking with Charcoal and Steam in the English Kitchen Giles Cowley: The Blacksmith's Tale: "Wrought Iron and Steel in the Kitchen". Tony Weston: The Evolution of the English Weight-Driven Spitjack, David J Eveleigh: Cooking by Gas in the English Kitchen, Michael Finlay: Pastry Jaggers: their development from the late sixteenth to the late nineteenth century. |
2013 |
Five a day Part 2: Fruit Gillian Riley: Fruit and Vegetables in Art Sarah Maultby: A Passion for Pineapple Joanna Crosby: "Here we come a-wassailing": the Apple in Myth, Tradition and Folklore Barry Potter: Old Orchards and Traditions in Yorkshire York Food History Group: A taste of fruit through the ages |
2012 |
Five a day Part 1: Vegetables Eileen White: Vegetables in the 171hand 181h centuries: the theory Malcolm. Thick: To what extent did people in England eat vegetables in the early eighteenth century? An examination of some old and new sources of evidence Ivan Day: Furniture, materials and standards: Sallets in Early Modem England Rob Gooderidge: The twenty-first century Victorian Workhouse Garden at Ripon Ivan Day: Growing period vegetables |
2011 |
Pigs and their Products Laura Mason: A barrel of lard. Dr. Steph. Mastoris: Loathsome in life, but lovely in death: contrasting cultural attitudes to the pig and pork products through the ages Gillian Riley: In the eyes of the beholder: images of changing attitudes to the pig and pork products through the ages Peter Brears: Pig products and puddings, black and white John Hudson: Pigs and my childhood |
2010 |
Crunch..Historic Biscuits C. Anne Wilson: Textures and teeth: a brief history of crunch Malcolm Jones: Love, death and biscuits Ivan Day: Biscuit-makers and their books Robin Weir: The Bath Oliver biscuit Anastasia Edwards: Biscuit nostalgia Margaret Poole: Music bread Ann Rycraft: Cracknels |
2009 |
Sausages and Boars Heads Umberto Albarella: Pig husbandry and pork consumption in medieval and post-medieval England: the archaeological evidence Ann Rycraft: Look behind you! - the winter pig Peter Brears: 'The bores head in handis brynge I': of boars' heads and sucking pigs Madeleine Jewett: A history of the pig in Scotland 1600-1815 Eric Phipps: Everything but the squeal: how the pig supported life in Lincolnshire |
2008 |
……. and some smaller meals Robert Appelbaum: Little meals: lonely and not-so-lonely communities of pleasure Terry O'Connor: Archaeology and the everyday meal: detailed evidence from the ground Gillian Riley: Michelangelo and the working man's lunch Eileen White: On Watty's birthday, 1763: a gentry family celebrates John Hudson: Grandmother's cooking: fond memories of Yorkshire food |
2007 |
A Variety of Feasts Eileen White: A Great Feast: aspects of Archbishop Neville's Inthronization Feast, 1465 and beyond Gillian Riley: Feasting in Art: how visual evidence can illuminate other sources of information about feasts and banquets Mark Dawson: A well-earned repast: a workers' reward feast at Middleton, Warwickshire, in 1567 Ivan Day: Feasting with King James II: Coronation feasts as propaganda Margaret Poole: A Civic Feast to promote the Great Exhibition of 1851 |
2006 |
Moulded Foods, Moulds and Mouldmakers Ivan Day: From quiddany to ballettes: a survey of British. moulded foods Laura Mason: Cows and thistles: the British butter print Peter Brears: The ceramic mould in the English kitchen John Gauder: Pewter moulds for dessert ices: fancy cream and water ices in Great Britain Robin Weir: Mrs Marshall, Queen of Moulds: a Victorian mould retailer |
2005 |
From cereal crops to oven baked goods John Letts: Cereal production in later medieval England: an archaeo-botanical perspective on crop yields and the origins of the whiter, lighter loaf Laura Mason: Barms and leavens, medieval to modern Malcolm Thick: Bread of the English husbandman and woman, ca. 1750 Susan McLellan Plaisted: Baking in the eighteenth-century oven: bread, cakes and biscuits Ivan Day: Pies, pasties and pastry |
2004 |
Open Hearth Cookery Sally Grainger: Cooking with 'hot ashes' in a high status Roman kitchen Ivan Day: The clockwork cook: the development of the spitjack and other culinary robots David Eveleigh: Cast-iron progress: the development of the kitchen range, 1600- 1930 Sally Grainger and John Hudson: Demonstrations of Roman cookery, and English chafing-dish cookery Ivan Day: A handling session of original artefacts related to hearth-based activities such as roasting, broiling, toasting and salamander cookery |
2003 |
The Changing Face of Food Tom Jaine: The English kitchen Eileen White: Soups, broths and pottages Ann Rycraft: The herring Anne Wilson: Blancmange Gilly Lehmann: Fricassees and olios Laura Mason: Boiled puddings Fiona Lucraft: Baked puddings |
2002 |
Paradise on a Plate Howard Coutts: Setting the table, 1500-1850 Ivan Day: Dining with King James II Phyllis Benedikz: Silver tableware from the collections of the Birmingham Assay Office Brenda Hosington: (The medieval table: full title to be announced) Peter Brown: Introduction to Fairfax House and the summer exhibition |
2001 |
Books for Cooks, Housekeepers and Social Historians Peter Meredith: The language of medieval recipes Malcolm Thick: A close look at the composition of Sir Hugh Plat's Delightes for Ladies Eileen White: Domestic English cookery and cookery books, c.1600-1670 Ivan Day: Illustrated English cookery books, 1660-1817 Valerie Mars: Beyond Beeton: researching nineteenth-century cookery and household books in the Brotherton Library's Special Collections |
2000 |
Banquetting Stuffe Re-visited C. Anne Wilson: The evolution and high season of the banquet in England Gillian Riley: The influence of the Italian banquet on English gastronomy during the Renaissance Eileen White: Banqueting houses: the English banquet setting Peter Brears: Rare conceites and strange delightes: the practical aspects of culinary sculpture Ivan Day: The garden of earthly delights: the English baroque and rococo dessert Laura Mason: William Jarrin: a confectioner and his milieu |
1999 |
Food and the Rite of Passage Tony Green: Ritual structures and the imagery-of food. Layinka Swinburne: 'She came from a groaning very cheerful': food and pregnancy Laura Mason: Wetting the baby's head: baptism and christening Regina Sexton: The day of your baptism, the day of your wedding, the day of your death - the three most important days of your life: Irish food and rites of passage Ivan Day: Haste to the Wedding Peter Brears: Arvals, wakes and month minds: food for funerals |
1998 |
Feeding a City : York Eileen White: The old and the new Peter Brears: York and the gentry: the York Season and country-house shopping Ann Rycraft: Manuscript recipe collections associated with York Bill Taylor: The emergence of the confectionary industry in York Laura Mason: Local matters: 'York' foods; and York's working-class diet in the nineteenth century |
1997 |
Feeding a City : York Eileen White: Prelude to the archaeological and documentary evidence Allan Hall: What the cesspits tell us: 2000 years of plant food in York Terry O'Connor: Bones as evidence of meat production and distribution John Hudson: Ceramics in historical cooking: some problems for the potter Ann Rycraft: Can we tell what people ate in late medieval York? Peter Brears: York and its food-related guilds from the 16th century to 1800 Eileen White: The Daily Exercise: the housewife in Elizabethan and Jacobean York |
1996 |
Chopping and Changing Cutlery and its Usage from Ancient Times to the Present Day Peter Smithurst: The Cutlery Industry, its History & Industrial Processes Peter Brears: Knives without Forks, medieval methods of dining Bill Brown: The Evolution of Cutlery Design from the Stone Age to the 18th Century James Lomax: Silver Cutlery and its use in Georgian England (covering period up to mid 19th century) Peter Brears: Cutlery, its maintenance and cleaning Ruth Grayson & Ken Hawley: The Shape of Things Past: Changes in table cutlery since the 18th Century |
1995 |
The Country House Kitchen Garden 1600-1950 Gillian Riley: Innovation and Nostalgia: did Castelvetro Bite the Hands that Fed him? Malcolm Thick: The Supply of Seeds, Plants and Trees to the English Country-house Garden and Orchard, 1600-1800 Susan Campbell: Digging, Sowing and Cropping in the Kitchen Garden and Orchard, 16(X)- 1900 Anne Wilson: From Garden to Table: how Produce was Prepared for immediate Consumption Joan Thirsk: Preserving the Fruit and Vegetable Harvest, 1600-1700 Lucy Clemson: Herbs in the Herb Garden Layinka Swinburne: Herbal Remedies: Virtues and Powers |
1994 |
The Country House Kitchen 1650-1900 Its Equipment Storerooms and Staff Peter Brears: Kitchen Fireplaces and Cooking Ranges Rosemary Joekes: Utensils and Gadgets in the Country-house Kitchen Pamela Sambrook: Larders, Pantries and Storeplaces for the Kitchen Una Robertson: The Scottish Country-house Kitchen Anne Wilson: Cooks, Kitchen Maids and Kitchen Helpers in the Country House |
1993 |
The Country House Kitchen 1650-1900 Provisioning the Country House Peter Brears: Behind the Green Baize Door: the Architecture of Food Preparation Pamela Sambrook: Strong Ale and Small Beer: Some Aspects of Country-house Strong Brewing Gwenda Hill: Five Maids a-Milking: the Country--house Dairy Peter Brears: The Bakehouse and the Pastry Rob David: Ice-getting - a Job for All: the Icehouse on the Country-house Estate Rosemary Joekes: The Butler and the Cellar |
1992 |
Nineteenth Century Meal and Mealtimes in Britain Eileen White: First Things First: the Great British Breakfast Anne Wilson: Nuncheon, Luncheon and Related Meals Laura Mason: Everything Stops for Tea Lynette Hunter: Proliferating Meals: On the Way to Snack Culture Peter Brears: A la francaise: the Waning of a Long Tradition Valerie Mars: A la russe: the New Way of Dining |
1991 |
Food for the Community:Special Diets for Special Groups |
1990 |
Liquid Nourishment: Potable Foods and Stimulating Drinks C. Anne Wilson :Water of Life Stuart Davies: Worcestershire Liquor: Cider, Perry and Verjuice Alan Davidson: Sherbets Past and Present Helen M. Pollard: A Liquid Diet -some aspects of invalid food Peter Brears: Wassail! Celebrations in Hot Ale Moira Buxton: Hippocras, Cawdels and Possets: Comforting Drinks |
1989 |
Waste Not, Want Not : Food Preservation |
1988 |
Traditional Food East and West of the Pennines C. Anne Wilson: Traditional Food: a Heritage and its future Lynette Hunter: Printing in the Pennines: The publisher and Provincial Taste 1683-1920 C. Anne Wilson: Travellers’ Fare:Food Encountered by some Earlier Visitors to the Pennine Region Peter Brears: Traditional Food in the Lake Counties Helen Pollard: Lancashire’s Heritage. |
1987 |
The Appetite and the Eye C. Anne Wilson: Ritual, Form and Colour in the Medieval Food Tradition Peter Brears: Decoration of the Tudor and Stuart Table C. Anne Wilson: From Medieval Great Hall to Country House Dining Room: the Furniture and Setting of the Social Meal Dena Attar: Keeping Up Appearances: the Genteel Art of Dining in Middle-class Victorian Britain C. Anne Wilson: Ideal Meals and their Menus from the Middle Ages to the Georgian Era |
1986 |
Banquetting Stuffe C. Anne Wilson: Introduction: The Origin of 'Banquetting Stuffe' C. Anne Wilson: The Evolution of the Banquet Course: Some Medicinal, Culinary and Social Aspects Lynette Hunter: 'Sweet Secrets' from Occasional Receipt to Specialised Books: The Growth of a Genre Peter Brears: Rare Conceites and Strange Delightes: The Practical Aspects of Culinary Sculpture Jennifer Stead: Bowers of Bliss: The Banquet Setting |