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The Last Food of England: English Food : Its Past, Present and Future
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The English tend to think that their native food has disappeared off the map completely—and in some cases it is undoubtedly endangered. But this work shines a light on what remains and highlights what could endure. The author's quest to find the "last food" in England leads to his discovery of the last domestic wood oven in use, the undertaker-cum-butcher who roasts his own oxen, the fisherman who regularly takes his life in his hands to catch oysters, green top milk being made deep in the forest, crayfish facing extinction, and four types of English butter. This wonderful voyage of discovery is an invitation to cook without recipes, travel without guides, and find history without museums.
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Inspired by the sight of Devon cattle and York ham on America's east coast, Marwood Yeatman set out on a mission to rediscover English food. It has taken him over 25 years to research and write this book. He and his wife, graphic designer and photographer Anya, live in a former pub in Fordingbridge, Hampshire, where they cure their own meats and grow native vegetables in the garden.
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