Mindful Bites: Scotland's breakfast story - Peter Gilchrist

Have you ever considered what your ancestors ate and what your food's story is? What can we learn from looking back at our food history? In this episode I'm joined by Scotland's Food Historian Peter Gilchrist.  He shares fascinating insights on the origins of some of our most loved foods, and in particular, what we used to eat for breakfast.  Knowing about food traditions, rituals, and recipes from long ago can help us connect not only with the food we eat, and our ancestors, but can also help us feel more connected with our community today.

Useful links

Find Peter on Instagram: @tenementkitchen and his website: https://tenementkitchen.com/

Some texts Peter mentioned in the podcast:

The Glasgow Cookery Book. First published in 1910. This is the Centenary Edition:  The Glasgow Cookery Book: Centenary Edition - Celebrating 100 Years of the Dough School: Amazon.co.uk: Glasgow Queen's College, Glasgow Caledonian University, Carole McCallum: 9781849340038: Books
Known as ‘The Purple Book’, it has over 1000 recipes – put together by staff at The Glasgow and West of Scotland College of Domestic Science (also known as the Dough School, or Do. School). The recipes were all tried and tested, as well as economical, so it became a essential book not just for students, but for many households in Scotland and further afield. 
 
The Book of Breakfasts by Florence Marian McNeill: https://www.abebooks.co.uk/first-edition/Book-Breakfasts-Menus-Recipes-Breakfast-Lore/32197605804/bd

Food of the Scots by Alexander Fenton: https://www.amazon.co.uk/Scottish-Life-Society-Compendium-Ethnology/dp/0859766969

  

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