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| 2023 | Celebrations |
| 2022 | Fish |
| 2021 | Food and Health (delivered over Zoom) |
| 2019 | Flavours , Savours and Sauces |
| 2018 | A Modest Sufficiency |
| 2017 | Birds at the Table |
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2016
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Eating on the move |
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The Dairy |
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Jacks and Jaggers |
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Five a day Part 2: Fruit |
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Five a day Part 1: Vegetables |
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Pigs and their Products |
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Crunch..Historic Biscuits |
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Sausages and Boars Heads |
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……. and some smaller meals |
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A Variety of Feasts |
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Moulded Foods, Moulds and Mouldmakers |
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From cereal crops to oven baked goods |
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Open Hearth Cookery |
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The Changing Face of Food |
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Paradise on a Plate |
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Books for Cooks, Housekeepers and Social Historians |
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Banquetting Stuffe Re-visited |
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Food and the Rite of Passage |
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Feeding a City : York |
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Feeding a City : York |
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The Country House Kitchen Garden 1600-1950 |
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The Country House Kitchen Garden 1600-1950 |
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The Country House Kitchen 1650-1900 |
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The Country House Kitchen 1650-1900 |
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Luncheon, Nuncheon and other meals:Eating with Victorians |
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Food for the Community:Special Diets for Special Groups |
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Liquid Nourishment: Potable Foods and Stimulating Drinks |
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Waste Not, Want Not : Food Preservation |
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Traditional Food East and West of the Pennines |
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The Appetite and the Eye |
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Banquetting Stuffe |