Damsons ― An Ancient Fruit in the Modern Kitchen

Tart, richly flavoured 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 centuries, and have been used in a range of traditional jams, jellies, drinks, sauces and puddings. Sarah Conrad Gothie offers a history of damson cultivation and use in regions famous for the fruit, as well as practical advice for growing, buying, and storing damsons. Her collection of historic and new recipes will inspire readers interested in heritage fruits and seasonal cookery to welcome the dazzling colour and inimitable flavour of the ancient damson into their kitchens. This book is part of Prospect Books’ English Kitchen series, which includes volumes on rhubarb, quinces, and other traditional foods.As an academic, Gothie specializes in food studies, tourism studies, and museum studies.

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.