Alexander Fenton is acknowledged as Scotland’s leading expert on rural life and offers his readers an improved version of the classic Scottish Country Life.

Wry, dry, moving and humorous, these tales capture the flavour of the North-east as never before and are written in the dialect of the area as it has been used over the last six decades.

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.