A NEW book written by historian and member of the Guild of Food Writers Emma Kay about Worcestershire’s culinary history has just gone into print.

“More Than A Sauce – Worcestershire’s Culinary History” takes a look at the breadth and depth of the county’s place in the world of food today and back through the centuries.

The book’s title is a reference to Worcestershire’s best known, indeed global, food product Lea and Perrins Worcestershire Sauce, but it goes on a voyage of discovery to reveal ancient local customs, old recipes, food related industries, beer and cider production and other drinks, plus much more.

Emma, aged 47, was born and bred in Worcester – attending Bishop Perowne School before Worcester Sixth Form College. She has a degree in history, gained a postgraduate certificate in Roman Archaeology, an MA in Heritage Interpretation and diploma in Cultural Heritage Management.

She worked as a museum professional for more than 15 years at major institutions like The British Museum, the National Maritime Museum and the University of Bath.

Now living in Cirencester with her husband and son, she has a passion for food history and has built up a personal collection of 300 kitchen items - kitchenalia – dating from the 18th century to the early 1950s.

She begins with some personal food memories about Worcestershire and her family such as being dished up home-made faggots, sheep’s brains and lamb’s kidneys in gravy on toast (sometimes served with a fried egg on top).

Emma also recalls her introduction to eating out, curries, Chinese takeaways and Sunday lunches at the Gifford Hotel, which once employed the flamboyant TV chef Keith Floyd as a chef tournant. She also recounts visits to the “marvellously decadent” Chateau Impney, at Droitwich, which meant having a bath the night before and wearing her best dress, and “glamourous meals” at the Croque-en-Bouche in Malvern Wells where her father would wind up the owner who was known for sparring with late arriving customers.

Emma’s research took her from the Vale of Evesham, historically known as the “garden of England” in the days when it boasted scores of highly productive of small-holding and before Kent assumed the title, to Tenbury Wells and from Malvern to Redditch.

“I have been writing for years, have been a collector of kitchenalia for years and was born in Worcester. I always wanted to write a culinary history of Worcester and Worcestershire,” she said.

“I have always put Worcestershire on a par with Kent. Both are similarly lush and fertile and sadly over the years Kent has taken over that pole position.

“I was actually surprised about how much is going on that nobody is talking about. It is my home county and I have a huge affection for it.”

Anyone who would like the recipes and stories behind Malvern Cakes, Tenbury Pies, Raisin Wine, Wardens (Black Pears) in Syrup, Veal and Rice Pudding and find out why Worcestershire farmers gave mistletoe to the cow calving first after the New Year as well as much more can obtain a copy of the book from Amberley Books.

Emma is currently running a competition to win a free copy of the book. Details are available at www.foodcurator.co.uk/blog/competition.