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Introduced by Clarissa Dickson Wright. Scottish cuisine reflects both the richness of the country’s 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 Hope’s 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 Scotland’s literary heritage including works by Scott, Boswell, Smollett and Hogg as well as agriculturalists, social historians and specialist food writers like Marian McNeill. This new edition includes a superb introduction from the inimitable Clarissa Dickson Wright. ‘A definitive social history into Scotland’s food and cookery.’ Irish Times ‘Exceptionally wide-ranging, well-organised and nicely put.’ Sunday Times ‘Excellent reading . . . a revelation to anyone who believes Scottish gastronomy is all oatmeal and herring. Recipes, sociology, history and anecdote are woven into a plaid of pleasure.’ Derek Cooper, The Listener ‘A joy to read.’ Sunday Telegraph

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