SCOTTISH FOOD AND DRINK HISTORIES
Scottish food and drink have global recognition and are a significant component in the Scottish economy. However, the area has a limited research profile in Scotland at present, and most current academic work is focused on diet and health. Historic recipe work has, up until now, been carried out by food and drink manufacturers seeking an edge for their product, and not in universities. Food and drink are inherently interdisciplinary, bringing the threads of tradition, storytelling, nutrition, health, cultural belonging and industry together. Historical and cultural aspects of food and drink in Scotland therefore offer ample opportunities for new research across numerous fields. Recovering Scotland’s culinary history will not only help us better understand the country’s past, but also benefit its present and future.
The Scottish Food and Drink Partnership Lab brings together researchers with an interest in food and drink from across the University of Glasgow with external partners working in food heritage, with the aim of:
- Promoting cross-disciplinary dialoge and exploring new areas for research and collaboration
- Bringing together expertise across HEIs and the food sector, and co-identify areas where research can transform the industry
- Championing Scottish Food Heritage through a series of public-facing and needs-driven events that showcase the rich and diverse nature of Scottish food.
Co-Directors
Dr Lindsay Middleton (Knowledge Exchange Associate, CoAH, Food Historian) - lead contact
Professor Emilie Combet Aspray (Professor of Human Nutrition)
Suchitra Choudhury (Affiliate Researcher, English Literature)
Peter Gilchrist (Tenement Kitchen)
Rebecca Ricketts (Glasgow Chamber of Commerce)
