Though this project has taken a Scottish focus on invalid recipes in the collections of a Glasgow Caledonian University, in the Glasgow Cookery Book, and in the development of the dietetics course at the Glasgow and West of Scotland College of Domestic Science, it is clear that Scottish invalid cookery was actually an international affair.
This page is a work in progress, and more links to international ingredients will be added over time.
One of the international ingredients that is frequently used in the invalid recipes studied throughout this project is arrowroot. But what is arrowroot, and where did it come from? Arrowroot is a starch derived from the root or rhizomes of a tropical plant, which is typically Maranta arundinacea but there are several different varieties. As…
Do you have any memory of eating these ingredients when you were ill or otherwise? Get in touch with Lindsay at firstname.lastname@example.org.