Between Two Waters

When world-class chef Pam first opened Inver, her restaurant on the
shores of Loch Fyne, she set out to discover what makes 'modern Scottish
food' – or if it even existed. This book traces Pam's journey to answer
that question and in doing so reveals what we can all gather from our
culinary heritage. Part memoir, part manifesto on the future of feeding
the world and a feminist critique of the food business, it documents the
difficult early days of her now multiple award-winning restaurant,
reflecting on how the immersive experience of 'destination restaurants'
can both help and hinder our understanding of wider land and food
culture.

From the soil to the kitchen, Between Two Waters
interrogates the influences on what we eat: capitalism, colonialism and
gender, as well as our own personal and cultural histories. Yet it also
captures with real heart all that the dinner table has to offer us:
sustenance, both physical and imaginative, challenges and adventure and,
most importantly, communion with others.

More than anything, it
is a blisteringly original work from one of the world's most innovative
thinkers about food, sustainability and landscape.