All years

2013 – Food & Material Culture
2012 – Stuffed and wrapped Foods
2011 – Celebrations
2010 – Cured, Fermented and Smoked Foods
2009 – Food and Language
2008 – Vegetables
2007 – Food and Morality
2006 – Eggs
2005 – Authenticity
2004 – Wild Food
2003 – Nurture
2002 – Fat
2001 – The Meal
2000 – Food & Memory
1999 – Milk: its Uses, Products and Substitutes
1998 – Food in the Arts
1997 – Fish: Food from the Waters
1996 – Food & Travel
1995 – Cooks and Other People
1994 – Disappearing Foods
1993 – Look & Feel: Studies in Texture, Appearance & Incidental Characteristics of Food
1992 – Spicing up the Palate: Studies of Flavourings, Ancient and Modern
1991 – Public Eating
1990 – Fasting and Feasting
1989 – Staple Foods
1988 – The Cooking Pot
1987 – Taste
1986 – The Cooking Medium
1985 – Kitchen Lore and Science
1984 – Criteria for Excellence in Cookbooks
1983 – Food in Motion: Migration of Foodstuffs and Techniques
1981 – National and Regional Styles of Cookery

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