Proceedings of the Fifth Symposium of the International Commission for Research into European Food History, Aberdeen 1997. This book is essential reading for all concerned with questions of food and health in Europe.

This book explores the nature of Scotland’s food in the past, including game and wild plants, cereals and dairy products, flesh and drink, whether home-brewed ale or wines from abroad. Through extensive research and examination of long-held customs, the author provides a detailed appraisal of the realities and complexities of the Scottish diet.