Dr Samuel Johnson, that famous eighteenth century lexicographer, said of
oats 'A grain which in England is generally given to horses but in
Scotland supports the people'. And presumably it was a Scotsman who
riposted 'But what people and what horses!' That exchange encapsulates
much of the history and role of oats - a cereal, once important as human
food in parts of northern Europe but latterly used mainly as animal
feed, especially favoured for horses. Although no longer a major food
anywhere, oats still have a special and favoured niche in the cuisine of
people living in the cooler and wetter regions of some parts of northern
Europe. However, there is currently a resurgence of interest in the
crop, because there is now considerable scientific evidence to support
the view of Scotsmen who never doubted its dietary value. This book -
very much an international effort, carefully orchestrated by Robert
Welch - traces the origin, history and scientific progress which forms a
sound basis for any further crop improvement and for broadening the
utilization and marketing of oat products. Should rational consider-
ations lead to an increase in the importance of this cereal, I, for one,
would be glad since I believe the rural landscape is the poorer for the
increased rarity of golden fields of rippling oats which I used to be
involved in harvesting.