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Distributed for Calon

Welsh Food Stories

A culinary travelogue across Wales.
 
In Welsh Food Stories, Carwyn Graves travels across Wales to sample its rich culinary tradition and listen to stories from cooks, chiefs, and producers. Traveling across the country, Graves tastes oysters, cider, salt-marsh lamb, and more while listening to intimate stories from his hosts, including the owners of a Carmarthenshire chip shop who never forget a customer and the couple behind Anglesey’s world-class salt company Halen Môn. For Graves, these stories ultimately shine a light on both the ongoing environmental and social importance of local food making.

272 pages | 4 color plates, 10 halftones | 5 1/2 x 8 1/2

Food and Gastronomy

Geography: Cultural and Historical Geography

History: British and Irish History


View all books from University of Wales Press

Table of Contents

Foreword by Patrick Holden

Introduction

1. Bara / Bread

2. Caws / Cheese

3. Lawr, cocos a wystrys / Laver, cockles and oysters

4. Oen ac Eidion/ Lamb and Beef

5. Halen / Salt

6. Menyn / Butter

7. Seidyr / Cider

8. Sglodion / Chips

9. Cennin / Leeks

Postscript

Recommended Suppliers

Acknowledgements

Select Bibliography

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