Making Better out of Good: Scotland’s National Food and Drink 2015
Number 8 in The Saltire Society’s series, celebrating many important achievements of Scotland’s culture. Available from the Saltire Society Scotland, an independent, apolitical society set up in 1936. Cover design by Alasdair Grey.
The latest in the successful Saltire Series, Catherine Brown’s pamphlet delves in to the history of Scottish food. Looking at Scotland’s sometimes fraught relationship with its food, Catherine shows us how by looking back we can find a way forward where people can choose food and drink which supports the dynamic characters making better out of good.
‘For too long, Scotland has been too timid, or too disempowered, to muster the confidence to shout about not only its world-renowned natural larder but also its unique culinary heritage. Catherine Brown’s early food memories from the 1950s are in contrast to the current situation, and yet they contain today’s buzzwords such as foraging, nose-to-tail eating, growing your own and slow food… now food is at the heart of the cultural debate too.’ Cate Devine, Food Writer, The Herald.
Catherine Brown 