HISTORIAN Joan Dils was the guest speaker at the meeting on September 9.
Mrs Dils, who specialises in Berkshire history, spoke about the feasts for the poor that took place in the county in Tudor and Stuart times.
Churchwardens would obtain from wealthy residents wheat to make bread and barley to make ale.
A cook was often employed to make pasties, while the churchwardens paid for meat, spices and, in some parishes, raisins.
The result was sophisticated cooking that ordinary people didn’t usually enjoy.