Introduced by Clarissa Dickson Wright. Scottish cuisine reflects both the richness of the countrys resources and the frugality often imposed on its inhabitants. From the ninth century to the present, from the simplicity of porridge and oatcakes to the gourmet delights of fish and game, this is a fascinating history of Scotland, complete with Annette Hopes personal collection of authentic recipes. A Caledonian Feast is widely acknowledged to be the definitive culinary history of Scotland. Immensely readable and informative, it draws upon many strands of Scotlands literary heritage including works by Scott, Boswell, Smollett and Hogg as well as agriculturalists, social historians and specialist food writers like Marian McNeill.
