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fish cooking

Fish being cooked in a large kitchen; broiling on griddles on the left and seething in fish kettles on the right.  Fast days kept meat off the menu for around 40% of the year from the medieval period through to the mid-17th century (Picture ©Peter Brears)

The Symposium was started in 1986 by a group of like minded food historians and has continued annually until the present date.  The Symposium was formerly held in Leeds and is currently held in York.  Click here for details of the latest symposium.

Anne Wilson, the founder of the symposium, died in January 2023.  Her obituary in the Guardian can be found here

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