The Last Food of England Review

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The Last Food of England ReviewMarwood Yeatman's "The Last Food of England" is a fountain of lore and wisdom that must have taken decades to amass. It radiates an exacting enjoyment of food which has to be searched for and learned about and which was once merely part of life. Yeatman discovers the traditional ways and skills that still today can be found in the small market towns of England. He uncovers native genius that requires no help from abroad. A rich and strange vocabulary reminds us of our neglect and what we are in danger of losing. The food is vital and fundamental, as are the recipes. This work of reference on the English identity in food is written with a passion that recalls William Cobbett and makes us realize that more than food is at stake. This is a work for the long term.
Anya Yeatman's beautiful, simple photographs evoke and reinforce brilliantly. The book is a beautiful object, down to the colour of the chapter headings and details.The Last Food of England OverviewThe Englishtend to think thattheir 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 discoveryis an invitation to cook without recipes, travel without guides, and find history without museums.

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