There is only one Scottish cookbook earlier than Elizabeth Cleland's. Her text, therefore, is of great interest.

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawe

When does eating become art? The Aesthetics of Taste answers this question by exploring the position of taste in contemporary culture and the manner in which ta