From Farm to Fork in South Uist

Authors

DOI:

https://doi.org/10.2218/abmhnj96

Keywords:

black pudding, butchery, butter, carragheen, cooking, crofting, dairy, fank, food, foodways, Gaelic, Howmore, Howbeg, livestock, recipe, sheep, shearing, slaughtering, tradition, white pudding, Scotland, Scottish

Abstract

Drawing from her diary of summer stays in South Uist in the 1970s, the author focuses on those aspects of crofting life having to do with food production. Having grown into a comfortable relationship with a crofting family in Howbeg, the author witnessed and participated in many of the summer’s chores, including lifting peats, haymaking and sheep-shearing, and recorded how the croft’s livestock and wild resources provided essential elements of its larder.

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Published

2026-03-20

Issue

Vol. 42 No. 2 (2026): A Festschrift for John Shaw

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.