Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so.
In this important book, author Carwyn Graves travels Wales to uncover the country’s traditional foods and meet the people making them today. There are the owners of a local Carmarthenshire chip shop who never forget a customer, the couple behind Anglesey’s world-renowned salt company Halen Môn, and everyone else in between – all of them have unique and compelling stories to tell about how they contribute to the past, present and future of Welsh food.
This is an evocative and insightful exploration of an often overlooked national cuisine, shining a spotlight on the importance – environmentally and socially – of keeping local food production alive.
Table of Content
To C
Foreword by Patrick Holden
Introduction
1. Bara / Bread
2. Caws / Cheese
3. Lawr, cocos ac wystrys / Laver, cockles and oysters
4. Oen ac Eidion / Lamb and Beef
5. Halen / Salt
6. Menyn / Butter
7. Seidir / Cider
8. Sglodion / Chips
9. Cennin / Leeks
Postscript
Notes
Recommended Suppliers
Acknowledgements
Select Bibliography
About the author
Carwyn Graves deftly combines history and travel/interviews with current producers, and writes with an accessible and engaging writing style that means readers with all levels of understanding about Welsh food will find something interesting in this book.
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