Growing up in rural Devon, I was introduced to its more remote villages, farmsteads and communities as a boy. In later life, I became interested in the food traditions of these places – finding out what was eaten, and how it was prepared and cooked. This became an important aspect of my research on the evolving relationship between food and tourism in Devon.
The food eaten in rural Devon up to the 1960s might appear frugal to us today, but it comprised of wholesome simple dishes. For example, Devonshire dumplings – apples wrapped in pastry and baked – were especially good when accompanied by a generous dollop of clotted cream.
