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Cowley Road, Oxford, is a wonderfully chaotic, cultural and culinary crossroads. Geographically adjacent to the university's dreaming spires, ethnographically it might as well be on another planet. From its holy medieval origins to its attraction some 800 years later as another place of pilgrimage for the first wave of post-war overseas emigrants, Martin Stott weaves a fascinating story of a street with its own unique 'sense of place'. Today this is evident in its myriad and multicultural food shops, restaurants, cafes, take-aways and other eateries as well as allotments, communal halls, street markets, and annual carnival. Cowley Road's varied gastronomy is prepped, cooked and served up with a selection of over 60 historic and contemporary recipes to give a real taste for this culinary 'terroir'. From a 13th-century pottage dish to modern day celeriac and potato mash with Oxford sausages, and Rick's ackee and salt-fish, The Cowley Road Cookbook will appeal to anyone who wishes to try a taste of Oxford's richly diverse food culture.
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