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Scottish Life and Society Volume 5

The Food of the Scots



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Scottish Life and Society Volume 5 by Alexander Fenton
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In Scotland, as elsewhere, the farther back in time we go the more the daily diet is related to the local environment. This book explores the nature of food in the past, including game and wild plants, cereals and dairy products, flesh and drink, whether home-brewed ale or wines from abroad. Through extensive research and examination of long-held customs, the author provides a detailed appraisal of the realities and complexities of the Scottish diet. Food such as the everyday oatcakes and cheese, prepared in a special way for seasonal or work (especially harvest) occasions, and for the personal occasions of birth, baptism, marriage and death, is discussed in a major section of the book.

Author Biography

Professor Emeritus Alexander Fenton, CBE, son of an Aberdeenshire shoemaker and crofter, is the author of many books and articles on Scottish country life. He has served as Senior Assistant Editor of the Scottish National Dictionary, and has been Director of the National Museum of Antiquities of Scotland, of the School of Scottish Studies of the University of Edinburgh, and of the European Ethnological Research Centre, for which he is now a consultant.
Release date NZ
November 1st, 2007
Country of Publication
United Kingdom
illustrations, maps, ports.
John Donald Publishers Ltd
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