Description

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Possessing a distinctively rich, tart flavour, damsons have been growing in England since the island's earliest recorded history. Whether wild and foraged, or cultivated, they have been a familiar part of the landscape for years, and are used in a range of traditional recipes for jams, jellies, drinks, sauces and puddings. With chapters on the history of damson cultivation and use in regions famous for the fruit, and practical advice on growing, buying, and storing damsons, a comprehensive the recipe section will inspire readers so they welcome the dazzling colour and inimitable flavour of the ancient damson into their kitchens. Sarah Gothie became interested in damsons due to her own family history. Her family lived in England in the mid-1700s and her great-grandmother's recipe for a damson spread (called 'plum butter') was passed down. As an academic, Gothie specializes in food studies, tourism studies, and museum studies.

About the Author

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Sarah Gothie holds a PhD in American Culture from the University of Michigan and has presented her research at conferences in the US, Canada, the UK, Ireland, and Germany. Her scholarly work has appeared in Home Cultures, Tourist Studies, and elsewhere. She teaches in the School of Humanities at Penn State Harrisburg.