menu card, 1895.
A fascinating insight into the Scots diet over the past 400 years is presented in the National Library of Scotland's summer exhibition.
'Lifting the lid' looks at our changing relationship with food.
The exhibition tells the story of Scotland's food and drink by using the Library's rich collections of recipe books, together with household accounts and inventories, tradesmen's bills, menus, adverts and film.
It contrasts the frugal, yet healthy, diet of the 17th century with the calorie-laden foods of today which have given rise to obesity problems.
Visitors will be able to see what has been called Scotland's first published recipe book — 'The Scots Gard'ner', published in 1683 — and discover that curry powder was on sale in Edinburgh as early as 1798.
There are separate sections on soups, oatmeal and bread, fish, meat, vegetables, desserts and baking, jams and preserves. Exotic recipes, strange combinations and unusual weights and measures all tell of a very different culinary past from what we know today.
Read more in our food history exhibition media release.
12 June 2015