The Last Food of England
 
Shopping for Christmas dinner. It was an entertaining morning with all the usual banter and every lot of poultry sold. The original turkey was a guinea fowl, but they traded names in the seventeenth century. The French went for quality in breeding. The English went for quantity and the gross double breasted bird which is unable to reproduce without help. The niche market retains the smaller, superior ten to twelve pounders: the Norfolk black and the 'unimproved' Cambridge bronze that came in droves to London.

Midlands December 2005