{"title":"Whitbread's Dishes \u0026 Delicacies of the UK","description":"\u003cp\u003eA series of twelve delightful pictorial maps, originally published in Whitbread’s 1948 calendar celebrating the dishes and delicacies of the United Kingdom. These maps are a form of gastronomic archaeology: a playful yet poignant record of Britain’s lost regional food culture. While some featured products later became major exports, many others were already declining by 1948 and have since disappeared altogether. Often intensely local, they were made by hand in specific parishes or counties, relying on nearby ingredients and seasonal availability. This was an oral, predominantly working-class food culture, transmitted by habit and practice rather than written recipes. Two World Wars—particularly the long period of wartime rationing—disrupted this continuity, rendering many dishes impractical or impossible to prepare for years. In the post-war period, industrialised food production and the rise of supermarkets displaced handmade, locally sourced specialities with standardised, factory-produced alternatives. Some foods were consciously abandoned as reminders of hardship, while others simply faded as tastes and habits changed.\u003c\/p\u003e","products":[{"product_id":"southeast-england-delicacies-gastronomic-map-whitbread-calendar-january-1948-p-7-028119","title":"Southeast England delicacies—Gastronomic map—Whitbread calendar—January 1948","description":"\u003cp align=\"left\"\u003eDishes \u0026amp; Delicacies of the United Kingdom—January 1948 [Southeast England]\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cem\u003eThese wonderful maps are gastronomic archaeology: a playful ode to—and record of—Britain’s lost regional food culture. While some of the dishes and delicacies shown on these plates have since gone on to be major export products, others were already becoming rare by 1948 and have since been forgotten. Many were hyper-local, made by hand in specific parishes or counties and dependent on locally sourced produce. They belonged to an oral, working-class food culture, passed down by habit rather than written recipes. Two World Wars—especially prolonged wartime rationing of ingredients—broke culinary continuity, making many dishes difficult to prepare for a decade or more. Post-war industrial food production and supermarkets replaced many regional specialities made by hand from locally sourced ingredient with standardised, factory made, internationally sourced alternatives. Some foods were consciously abandoned as reminders of poverty or hardship, and tastes have changed over the decades. Geographic coverage: Northamptonshire—Huntingdonshire—Bedfordshire—Cambridgeshire—Essex—Kent—Sussex—Surrey—Hertfordshire—Middlesex—Norfolk—Suffolk—Buckinghamshire. Delicacies include: Northampton Cheese—Truffles—St Ives Roast Veal and Orange—Cromwell’s Favourite Dish—Ely Milk Cheese—Cambridge Sausages—River Ivel Coots Moorhens and Chickens—Aylesbury Ducklings—Johnny Cake—Boodle’s Cake—Chelsea Buns—Leney’s Brewery Wateringbury—Hops Paddock Wood—Southdown Mutton—Sussex Blanket Pudding—Hastings Gurnet—Oysters—Dover Soles—St. Ives Roast Veal and Orange—Pancakes—Catherin Cakes—Water Cress—Crayfish—Dunmow Flitch—Leigh-on-Sea Shrimps—Poor Knights of Windsor—Surrey Capons—Friar's Omelette—Maids of Honour Cake—Lamb's Tail Tie—Southdown Mutton—Huckle-my-Buff—Sussex Heavies—Claverham Rissoles—Brighton Plaice, Bass, John Dory, Red Mullet\u003c\/em\u003e\u003c\/p\u003e","brand":"Antiquemapsandprints.com","offers":[{"title":"Default Title","offer_id":52094040506715,"sku":"P-7-028119","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/9583\/1643\/files\/P-7-028119a.jpg?v=1769108449"},{"product_id":"central-england-delicacies-gastronomic-map-whitbread-calendar-february-1948-p-7-028120","title":"Central England delicacies—Gastronomic map—Whitbread calendar—February 1948","description":"\u003cp align=\"left\"\u003eDishes \u0026amp; Delicacies of the United Kingdom—February 1948 [Central England]\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cem\u003eThese wonderful maps are gastronomic archaeology: a playful ode to—and record of—Britain’s lost regional food culture. While some of the dishes and delicacies shown on these plates have since gone on to be major export products, others were already becoming rare by 1948 and have since been forgotten. Many were hyper-local, made by hand in specific parishes or counties and dependent on locally sourced produce. They belonged to an oral, working-class food culture, passed down by habit rather than written recipes. Two World Wars—especially prolonged wartime rationing of ingredients—broke culinary continuity, making many dishes difficult to prepare for a decade or more. Post-war industrial food production and supermarkets replaced many regional specialities made by hand from locally sourced ingredient with standardised, factory made, internationally sourced alternatives. Some foods were consciously abandoned as reminders of poverty or hardship, and tastes have changed over the decades. Geographic coverage: Warwickshire—Worcestershire—Gloucestershire—Herefordshire—Monmouthshire—Oxfordshire—Wiltshire—Somerset—Hampshire—Berkshire—Dorset. Delicacies include: Apples—Royal Pie—Gingerbread Husbands—Wiltshire Bath Chaps—Windsor Fruit Pies—Friar's Omelette—Hampshire Drops—Bath Polonies—Golden Plover—Easter Cake—Wye Salmon—Game—Portland Pudding—Dorset Nobs—Salmon—Lard Cakes—Vectis Pudding—Lamb's Ear—Salisbury Steak—The Waters—Wiltshire Bath Chaps—Windsor Fruit Pies—Aylesbury Ducks—Carrot Pudding—Brasenose Ale—Gingerbread Husbands\u003c\/em\u003e\u003c\/p\u003e","brand":"Antiquemapsandprints.com","offers":[{"title":"Default Title","offer_id":52094040572251,"sku":"P-7-028120","price":130.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/9583\/1643\/files\/P-7-028120a.jpg?v=1769108449"},{"product_id":"midlands-northern-england-delicacies-gastronomic-map-whitbread-calendar-may-1948-p-7-028123","title":"Midlands\/Northern England delicacies—Gastronomic map—Whitbread calendar—May 1948","description":"\u003cp align=\"left\"\u003eDishes \u0026amp; Delicacies of the United Kingdom—May 1948 [Midlands and Northern England]\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cem\u003eThese wonderful maps are gastronomic archaeology: a playful ode to—and record of—Britain’s lost regional food culture. While some of the dishes and delicacies shown on these plates have since gone on to be major export products, others were already becoming rare by 1948 and have since been forgotten. Many were hyper-local, made by hand in specific parishes or counties and dependent on locally sourced produce. They belonged to an oral, working-class food culture, passed down by habit rather than written recipes. Two World Wars—especially prolonged wartime rationing of ingredients—broke culinary continuity, making many dishes difficult to prepare for a decade or more. Post-war industrial food production and supermarkets replaced many regional specialities made by hand from locally sourced ingredient with standardised, factory made, internationally sourced alternatives. Some foods were consciously abandoned as reminders of poverty or hardship, and tastes have changed over the decades. Geographic coverage: Lancashire—Yorkshire—Cheshire—Derbyshire—Staffordshire—Leicestershire—Nottinghamshire—Lincolnshire—Shropshire—Rutland—Northamptonshire. Delicacies include: Pontefract Cakes—Turf Cakes—Harrogate Toffee—Yorkshire Relish—Doncaster Butterscotch—Lancashire Hot Pot—Steamed Batter Pudding—Chesterfield Rabbit Stew—Bakewell Tart—Melton Mowbray Pie—Cow Slip Vinegar—York Hams—Manchester Pudding—Rook Pie—Mock Goose—Brawn—Cowslip Vinegar—Yeomanry Pie—Market Drayton Gingerbread—Fidget Pie—Raised Pork Pie—Hough \u0026amp; Dough—Truffles\u003c\/em\u003e\u003c\/p\u003e","brand":"Antiquemapsandprints.com","offers":[{"title":"Default Title","offer_id":52094040605019,"sku":"P-7-028123","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/9583\/1643\/files\/P-7-028123a.jpg?v=1769108449"},{"product_id":"devon-cornwall-wales-delicacies-gastronomic-map-whitbread-calendar-march-1948-p-7-028121","title":"Devon, Cornwall \u0026 Wales delicacies—Gastronomic map—Whitbread calendar—March 1948","description":"\u003cp align=\"left\"\u003eDishes \u0026amp; Delicacies of the United Kingdom—March 1948 [Devon, Cornwall and South Wales]\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cem\u003eThese wonderful maps are gastronomic archaeology: a playful ode to—and record of—Britain’s lost regional food culture. While some of the dishes and delicacies shown on these plates have since gone on to be major export products, others were already becoming rare by 1948 and have since been forgotten. Many were hyper-local, made by hand in specific parishes or counties and dependent on locally sourced produce. They belonged to an oral, working-class food culture, passed down by habit rather than written recipes. Two World Wars—especially prolonged wartime rationing of ingredients—broke culinary continuity, making many dishes difficult to prepare for a decade or more. Post-war industrial food production and supermarkets replaced many regional specialities made by hand from locally sourced ingredient with standardised, factory made, internationally sourced alternatives. Some foods were consciously abandoned as reminders of poverty or hardship, and tastes have changed over the decades. Geographic coverage: Cornwall—Devon—Somerset—Dorset—Isles of Scilly—Pembrokeshire, Glamorganshire, Carmarthenshire. Delicacies include: Eel Pie—Star-Gazy Pie—Cornish Pasties—Heavy Cake—Devonshire Cream—Lamb’s Fry—Devon Flats—Pickled Pilchards—Mutton Cowl—Boiled Salted Duck—Sally Lunns—Bath Buns—Cornish Pasties—Spiced Ale and Gingerbread—Widecombe Fair—Thunder \u0026amp; Lightning—Lobster Beds—Vinegar\u003c\/em\u003e\u003c\/p\u003e","brand":"Antiquemapsandprints.com","offers":[{"title":"Default Title","offer_id":52094040637787,"sku":"P-7-028121","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/9583\/1643\/files\/P-7-028121a.jpg?v=1769108450"},{"product_id":"north-wales-lancashire-delicacies-gastronomic-map-whitbread-calendar-june-1948-p-7-028124","title":"North Wales \u0026 Lancashire delicacies—Gastronomic map—Whitbread calendar—June 1948","description":"\u003cp align=\"left\"\u003eDishes \u0026amp; Delicacies of the United Kingdom—June 1948 [North Wales \u0026amp; Lancashire]\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cem\u003eThese wonderful maps are gastronomic archaeology: a playful ode to—and record of—Britain’s lost regional food culture. While some of the dishes and delicacies shown on these plates have since gone on to be major export products, others were already becoming rare by 1948 and have since been forgotten. Many were hyper-local, made by hand in specific parishes or counties and dependent on locally sourced produce. They belonged to an oral, working-class food culture, passed down by habit rather than written recipes. Two World Wars—especially prolonged wartime rationing of ingredients—broke culinary continuity, making many dishes difficult to prepare for a decade or more. Post-war industrial food production and supermarkets replaced many regional specialities made by hand from locally sourced ingredient with standardised, factory made, internationally sourced alternatives. Some foods were consciously abandoned as reminders of poverty or hardship, and tastes have changed over the decades. Geographic coverage: Anglesey—Caernarvonshire—Merionethshire—Montgomeryshire—Denbighshire—Flintshire—Cardiganshire—Isle of Man—Shropshire—Cheshire—Lancashire. Delicacies include: Kippers—Bara-Brith—Leeks—Snowdon Pudding—Dee Salmon—Welsh Rarebit—Buckwheat Cakes—Ham Cymreig—Cymreig—Shrewsbury Biscuits—Cheshire Cheese—Goosenaugh Cakes—Wild Fowl—Potted Shrimps—Morecambe Bay Shrimps\u003c\/em\u003e\u003c\/p\u003e","brand":"Antiquemapsandprints.com","offers":[{"title":"Default Title","offer_id":52094040670555,"sku":"P-7-028124","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/9583\/1643\/files\/P-7-028124a.jpg?v=1769108451"},{"product_id":"east-anglia-midlands-delicacies-gastronomic-map-whitbread-calendar-april-1948-p-7-028122","title":"East Anglia \u0026 Midlands delicacies—Gastronomic map—Whitbread calendar—April 1948","description":"\u003cp align=\"left\"\u003eDishes \u0026amp; Delicacies of the United Kingdom—April 1948 [East Anglia \u0026amp; East Midlands]\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cem\u003eThese wonderful maps are gastronomic archaeology: a playful ode to—and record of—Britain’s lost regional food culture. While some of the dishes and delicacies shown on these plates have since gone on to be major export products, others were already becoming rare by 1948 and have since been forgotten. Many were hyper-local, made by hand in specific parishes or counties and dependent on locally sourced produce. They belonged to an oral, working-class food culture, passed down by habit rather than written recipes. Two World Wars—especially prolonged wartime rationing of ingredients—broke culinary continuity, making many dishes difficult to prepare for a decade or more. Post-war industrial food production and supermarkets replaced many regional specialities made by hand from locally sourced ingredient with standardised, factory made, internationally sourced alternatives. Some foods were consciously abandoned as reminders of poverty or hardship, and tastes have changed over the decades. Geographic coverage: Lincolnshire—Rutland—Northamptonshire—Huntingdonshire—Norfolk—Suffolk—Nottinghamshire. Delicacies include: Yorkshire Relish—York Hams—Oven Cakes—Grimsby Soles—Mock Goose—Geese—Christmas Plum Puddings—Pork Pie—Cockles Mussels Shrimps—Turkeys—Running Toads—Suffolk Hams—Grantham Gingerbread—Brawn—Smelts—Fruit—Truffles—Herrings—Barley—Bloaters—Ducklings—Crabs\u003c\/em\u003e\u003c\/p\u003e","brand":"Antiquemapsandprints.com","offers":[{"title":"Default Title","offer_id":52094040736091,"sku":"P-7-028122","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/9583\/1643\/files\/P-7-028122a.jpg?v=1769108450"},{"product_id":"nw-england-scottish-borders-gastronomic-map-whitbread-calendar-july-1948-p-7-028125","title":"NW England \/ Scottish Borders—Gastronomic map—Whitbread calendar—July 1948","description":"\u003cp align=\"left\"\u003eDishes \u0026amp; Delicacies of the United Kingdom—July 1948 [Northwest England and the Scottish Borders]\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cem\u003eThese wonderful maps are gastronomic archaeology: a playful ode to—and record of—Britain’s lost regional food culture. While some of the dishes and delicacies shown on these plates have since gone on to be major export products, others were already becoming rare by 1948 and have since been forgotten. Many were hyper-local, made by hand in specific parishes or counties and dependent on locally sourced produce. They belonged to an oral, working-class food culture, passed down by habit rather than written recipes. Two World Wars—especially prolonged wartime rationing of ingredients—broke culinary continuity, making many dishes difficult to prepare for a decade or more. Post-war industrial food production and supermarkets replaced many regional specialities made by hand from locally sourced ingredient with standardised, factory made, internationally sourced alternatives. Some foods were consciously abandoned as reminders of poverty or hardship, and tastes have changed over the decades. Geographic coverage: Northumberland—Durham—Cumberland—Westmorland—Roxburghshire—Selkirkshire—East Lothian—Berwickshire—Midlothian—Fifeshire. Delicacies include: Singin’ Hinnies—Johnny Cakes—Clipping Time Pudding—Sand Cake—Rum Butter—Kingdom of Fife Pie—Barley Sugar—Edinburgh Rock—Potato Scones—Salmon—Stanhope Firelighters—Whey Wig—Cold Water Willies\u003c\/em\u003e\u003c\/p\u003e","brand":"Antiquemapsandprints.com","offers":[{"title":"Default Title","offer_id":52094040768859,"sku":"P-7-028125","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/9583\/1643\/files\/P-7-028125a.jpg?v=1769108451"},{"product_id":"southwest-scotland-delicacies-gastronomic-map-whitbread-calendar-august-1948-p-7-028126","title":"Southwest Scotland delicacies—Gastronomic map—Whitbread calendar—August 1948","description":"\u003cp align=\"left\"\u003eDishes \u0026amp; Delicacies of the United Kingdom—August 1948 [Southwest Scotland]\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cem\u003eThese wonderful maps are gastronomic archaeology: a playful ode to—and record of—Britain’s lost regional food culture. While some of the dishes and delicacies shown on these plates have since gone on to be major export products, others were already becoming rare by 1948 and have since been forgotten. Many were hyper-local, made by hand in specific parishes or counties and dependent on locally sourced produce. They belonged to an oral, working-class food culture, passed down by habit rather than written recipes. Two World Wars—especially prolonged wartime rationing of ingredients—broke culinary continuity, making many dishes difficult to prepare for a decade or more. Post-war industrial food production and supermarkets replaced many regional specialities made by hand from locally sourced ingredient with standardised, factory made, internationally sourced alternatives. Some foods were consciously abandoned as reminders of poverty or hardship, and tastes have changed over the decades. Geographic coverage: Argyll—Ayrshire—Renfrewshire—Lanarkshire—Isle of Arran—Islay—Jura—Kintyre—Perthshire—Kirkudbrightshire—Wigtownshire—Lanarkshire. Delicacies include: Heather Honey—Rolled Bacon—Poacher’s Soup—Eve’s Pudding—Haggis—Porridge—Salmon—Chaser—Dumfries Fingers\u003c\/em\u003e\u003c\/p\u003e","brand":"Antiquemapsandprints.com","offers":[{"title":"Default Title","offer_id":52094040801627,"sku":"P-7-028126","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/9583\/1643\/files\/P-7-028126a.jpg?v=1769108451"},{"product_id":"ulster-sw-scotland-delicacies-gastronomic-map-whitbread-calendar-september-1948-p-7-028127","title":"Ulster\/SW Scotland delicacies—Gastronomic map—Whitbread calendar—September 1948","description":"\u003cp align=\"left\"\u003eDishes \u0026amp; Delicacies of the United Kingdom—September 1948 [Ulster, Kintyre, Islay and Jura]\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cem\u003eThese wonderful maps are gastronomic archaeology: a playful ode to—and record of—Britain’s lost regional food culture. While some of the dishes and delicacies shown on these plates have since gone on to be major export products, others were already becoming rare by 1948 and have since been forgotten. Many were hyper-local, made by hand in specific parishes or counties and dependent on locally sourced produce. They belonged to an oral, working-class food culture, passed down by habit rather than written recipes. Two World Wars—especially prolonged wartime rationing of ingredients—broke culinary continuity, making many dishes difficult to prepare for a decade or more. Post-war industrial food production and supermarkets replaced many regional specialities made by hand from locally sourced ingredient with standardised, factory made, internationally sourced alternatives. Some foods were consciously abandoned as reminders of poverty or hardship, and tastes have changed over the decades. Geographic coverage: Londonderry—Tyrone—Antrim—Fermanagh—Islay—Jura—Kintyre. Delicacies include: Potato and Apple Cake—Irish Delight—Pig’s Face—Hunters Pie—Irish Stew—Potato Cakes—Cabbie Claw—Haggis\u003c\/em\u003e\u003c\/p\u003e","brand":"Antiquemapsandprints.com","offers":[{"title":"Default Title","offer_id":52094040834395,"sku":"P-7-028127","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/9583\/1643\/files\/P-7-028127a.jpg?v=1769108452"},{"product_id":"north-east-scotland-delicacies-gastronomic-map-whitbread-calendar-october-1948-p-7-028128","title":"North East Scotland delicacies—Gastronomic map—Whitbread calendar—October 1948","description":"\u003cp align=\"left\"\u003eDishes \u0026amp; Delicacies of the United Kingdom—October 1948 [North East Scotland]\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cem\u003eThese wonderful maps are gastronomic archaeology: a playful ode to—and record of—Britain’s lost regional food culture. While some of the dishes and delicacies shown on these plates have since gone on to be major export products, others were already becoming rare by 1948 and have since been forgotten. Many were hyper-local, made by hand in specific parishes or counties and dependent on locally sourced produce. They belonged to an oral, working-class food culture, passed down by habit rather than written recipes. Two World Wars—especially prolonged wartime rationing of ingredients—broke culinary continuity, making many dishes difficult to prepare for a decade or more. Post-war industrial food production and supermarkets replaced many regional specialities made by hand from locally sourced ingredient with standardised, factory made, internationally sourced alternatives. Some foods were consciously abandoned as reminders of poverty or hardship, and tastes have changed over the decades. Geographic coverage: Sutherland—Caithness—Ross \u0026amp; Cromarty—Inverness-shire—Moray—Banffshire—Aberdeenshire—Kincardineshire—Nairnshire. Delicacies include: Golden Plover \u0026amp; Red Grouse—Kilmeny Kail—Partans—Banffshire Potatoes—Aberdeen Finnies—Aberdeen Smokies—Scotch Beef—Oatcakes—Whisky—Salmon—Brochan—Black Pudding\u003c\/em\u003e\u003c\/p\u003e","brand":"Antiquemapsandprints.com","offers":[{"title":"Default Title","offer_id":52094040867163,"sku":"P-7-028128","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/9583\/1643\/files\/P-7-028128a.jpg?v=1769108452"},{"product_id":"scottish-highlands-delicacies-gastronomic-map-whitbread-calendar-november-1948-p-7-028129","title":"Scottish Highlands delicacies—Gastronomic map—Whitbread calendar—November 1948","description":"\u003cp align=\"left\"\u003eDishes \u0026amp; Delicacies of the United Kingdom—November 1948 [Scottish Highlands and Islands]\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cem\u003eThese wonderful maps are gastronomic archaeology: a playful ode to—and record of—Britain’s lost regional food culture. While some of the dishes and delicacies shown on these plates have since gone on to be major export products, others were already becoming rare by 1948 and have since been forgotten. Many were hyper-local, made by hand in specific parishes or counties and dependent on locally sourced produce. They belonged to an oral, working-class food culture, passed down by habit rather than written recipes. Two World Wars—especially prolonged wartime rationing of ingredients—broke culinary continuity, making many dishes difficult to prepare for a decade or more. Post-war industrial food production and supermarkets replaced many regional specialities made by hand from locally sourced ingredient with standardised, factory made, internationally sourced alternatives. Some foods were consciously abandoned as reminders of poverty or hardship, and tastes have changed over the decades. Geographic coverage: Isle of Skye—Ross \u0026amp; Cromarty—Inverness-shire—Argyll—Hebrides (Western Isles). Delicacies include: Brochan—Skink—West Highland Cake—hatted Kit—Tatties an'Herrin—Melting Moments—Dulse Slokan—Seaweed Soup—Whisky\u003c\/em\u003e\u003c\/p\u003e","brand":"Antiquemapsandprints.com","offers":[{"title":"Default Title","offer_id":52094040932699,"sku":"P-7-028129","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/9583\/1643\/files\/P-7-028129a.jpg?v=1769108450"},{"product_id":"orkney-shetland-delicacies-gastronomic-map-whitbread-calendar-december-1948-p-7-028130","title":"Orkney \u0026 Shetland delicacies—Gastronomic map—Whitbread calendar—December 1948","description":"\u003cp align=\"left\"\u003eDishes \u0026amp; Delicacies of the United Kingdom—December 1948 [Orkney and Shetland Islands]\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp align=\"left\"\u003e\u003cem\u003eThese wonderful maps are gastronomic archaeology: a playful ode to—and record of—Britain’s lost regional food culture. While some of the dishes and delicacies shown on these plates have since gone on to be major export products, others were already becoming rare by 1948 and have since been forgotten. Many were hyper-local, made by hand in specific parishes or counties and dependent on locally sourced produce. They belonged to an oral, working-class food culture, passed down by habit rather than written recipes. Two World Wars—especially prolonged wartime rationing of ingredients—broke culinary continuity, making many dishes difficult to prepare for a decade or more. Post-war industrial food production and supermarkets replaced many regional specialities made by hand from locally sourced ingredient with standardised, factory made, internationally sourced alternatives. Some foods were consciously abandoned as reminders of poverty or hardship, and tastes have changed over the decades. Geographic coverage: Orkney Islands—Shetland Islands—Mainland (Shetland)—Papa Westray—Stronsay—Sanday—Westray—Hoy. Delicacies include: Bere-Meal Porridge—Haggamuggie—Whale Steak—Crofter’s Plum Pudding—Clapshot\u003c\/em\u003e\u003c\/p\u003e","brand":"Antiquemapsandprints.com","offers":[{"title":"Default Title","offer_id":52094040998235,"sku":"P-7-028130","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/9583\/1643\/files\/P-7-028130a.jpg?v=1769108453"}],"url":"https:\/\/www.antiquemapsandprints.com\/collections\/whitbreads-dishes-delicacies-of-the-uk.oembed","provider":"Antiquemapsandprints.com","version":"1.0","type":"link"}