A Caledonian Feast

by Annette Hope, Clarissa Dickson Wright (Introduction), Alyson MacNeill (Contributor)

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

Genres: Cookbooks, Reference, History

448 pages, Kindle Edition

First published December 31, 1998

Reviews

[Manybooks · Rating 2 out of 5]

Now while Annette Hope's A Caledonian Feast has most certainly been interesting, I also do have to admit that I have found the author's narrative at best a bit rambling and repetitive, not to mention that in many ways A Caledonian Feast does not really seem to know whether it is supposed to be a book on Scottish history or an actual cookbook. And although the featured and included recipes do look interesting (tempting) and I am in fact even considering preparing some of them, knowing that historic Scottish cookery is a relatively "novel"concept (and that many of the presented recipes indeed also feature ingredients not all that commonly found in a modern 20th and 21st century household), I really really am massively disappointed that there are sadly and frustratingly NO accompanying photographs whatsoever of what the prepared dishes should look like (a for me totally frustrating and even rather unacceptable shortcoming, as I for one, would certainly want to know that if I am making a Scottish clootie dumpling, what the end product should be like, how it should look). And finally, although I do indeed appreciate the historic information on Scottish food culture I have read (and that the presented recipes definitely do look intriguing), even the inclusion of a detailed bibliography and suggestions for further reading does not really make A Caledonian Feast more than a two star read for me (as yes, Annette Hope's narrative is often just much too dragging, uninspiring and tedious and the lack of photographs for the included recipes really does not inspire me all that much to try my hand at Scottish cuisine, as I really do require visuals when I am cooking recipes with which I am unfamiliar).

[Zach Church · Rating 4 out of 5]

Engaging and easy-to-read culinary history. Annette Hope delves just far enough in that you get some detail, but she never gets lost in throwing piles of information at you. It's worth reading through the recipes because there is a lot of additional information and context in introducing each one. I've even made a few and they hold up pretty good for historical recipes that were old when they were published almost 40 years ago.

Loved the bit about Clan Grant, which in the 1700s took to growing kitchen-gardens and were henceforth mocked by other clans as "the soft, kail-eating Grants." Some taunts never change!

[Belle Meade School]

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