Scottishfood

ALUMNOS: CIPRI RAMOS, JOSE ALUMNOS: CIPRI RAMOS, JOSE MANUEL CABELLO, FRANCISCO MANUEL CABELLO, FRANCISCO

JOSE MORENO Y ANTONIOJOSE MORENO Y ANTONIO PÉREZ PÉREZ

SCOTTISH FOODSCOTTISH FOODMAIN FACTSMAIN FACTS

HISTORYHISTORY Scotland, with its temperate climate and Scotland, with its temperate climate and

abundance of indigenous game species, abundance of indigenous game species, has provided a cornucopia of food for its has provided a cornucopia of food for its inhabitants for millennia. The wealth of inhabitants for millennia. The wealth of seafood available on and off the coasts seafood available on and off the coasts provided the earliest settlers with their provided the earliest settlers with their sustenance. Agriculture was introduced, sustenance. Agriculture was introduced, with primitive oats quickly becoming the with primitive oats quickly becoming the staple.staple.

In common with many medieval In common with many medieval European neighbours, Scotland was a European neighbours, Scotland was a feudal state for a greater part of the feudal state for a greater part of the second millennium. This put certain second millennium. This put certain restrictions on what one was allowed restrictions on what one was allowed to hunt, therefore to eat. In the halls to hunt, therefore to eat. In the halls of the great men of the realm, one of the great men of the realm, one could expect venison, boar, various could expect venison, boar, various fowl and songbirds, expensive spices fowl and songbirds, expensive spices (pepper, cloves, cinnamon, etc.), as (pepper, cloves, cinnamon, etc.), as well as the meats of domesticated well as the meats of domesticated species.species.

From the Journeyman down to the lowest From the Journeyman down to the lowest cottar, meat was an expensive commodity, cottar, meat was an expensive commodity, and would be consumed rarely. For the and would be consumed rarely. For the lower echelons of Mediæval Scots, it was lower echelons of Mediæval Scots, it was the products of their animals rather than the products of their animals rather than the beasts themselves which provided the beasts themselves which provided nourishment. This is evident today in nourishment. This is evident today in traditional Scots fayre, with its emphasis traditional Scots fayre, with its emphasis on dairy produce. It would appear that the on dairy produce. It would appear that the average meal would consist of a pottage average meal would consist of a pottage of herbs and roots, (and when available of herbs and roots, (and when available some meat or stock for flavouring) bread some meat or stock for flavouring) bread and cheese when possible.and cheese when possible.

Before Sir Walter Raleigh's Before Sir Walter Raleigh's introduction of the potato to the introduction of the potato to the British Isles, the Scots' main sources British Isles, the Scots' main sources of carbohydrate was gained from of carbohydrate was gained from bread made from oats or barley. bread made from oats or barley. Wheat was generally difficult to grow Wheat was generally difficult to grow because of the damp climate. Food because of the damp climate. Food thrift was evident from the earliest thrift was evident from the earliest times, with excavated middens times, with excavated middens displaying little evidence of anything displaying little evidence of anything but the toughest bones. All parts of but the toughest bones. All parts of an animal were used.an animal were used.

The mobile nature of Scots society in the The mobile nature of Scots society in the past required food that would not spoil past required food that would not spoil quickly. It was common to carry a small quickly. It was common to carry a small bag of oatmeal that could be transformed bag of oatmeal that could be transformed into a basic porridge or oatcakes using a into a basic porridge or oatcakes using a GirdleGirdle (griddle). It is theorised that (griddle). It is theorised that Scotland's national dish, Haggis, Scotland's national dish, Haggis, originated in a similar way: A small originated in a similar way: A small amount of offal or low-quality meat, amount of offal or low-quality meat, carried in the most inexpensive bag carried in the most inexpensive bag available, a sheep or pig's stomach. It has available, a sheep or pig's stomach. It has also been suggested that this dish was also been suggested that this dish was introduced by Norse invaders who were introduced by Norse invaders who were attempting to preserve their food during attempting to preserve their food during the long journey from Scandinavia. the long journey from Scandinavia.

FRENCH INFLUENCEFRENCH INFLUENCE During the Late Middle Ages and early During the Late Middle Ages and early

modern era, the French cuisine started to modern era, the French cuisine started to play a role in Scottish cookery due to the play a role in Scottish cookery due to the cultural exchanges brought by the "Auld cultural exchanges brought by the "Auld Alliance"; and especially during the reign Alliance"; and especially during the reign of Mary, Queen of Scots. Mary, on her of Mary, Queen of Scots. Mary, on her return to Scotland brought an return to Scotland brought an entourageentourage of of French staff who are considered French staff who are considered responsible for revolutionising Scots responsible for revolutionising Scots cooking and for some of Scotland's unique cooking and for some of Scotland's unique food terminology. food terminology.

This influence continued until the This influence continued until the downfall of Jacobitism and the defeat downfall of Jacobitism and the defeat at Culloden, when Scotland came into at Culloden, when Scotland came into the cultural sphere of England, and the the cultural sphere of England, and the faculties of continental gastronomy faculties of continental gastronomy were out of bounds.were out of bounds.

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TRADITIONAL SCOTTISH TRADITIONAL SCOTTISH SPECIALITIESSPECIALITIES

CULLEN SKINK (soup)CULLEN SKINK (soup) Cullen Skink is a thick Scottish soup Cullen Skink is a thick Scottish soup

made of smoked Finnan haddie, made of smoked Finnan haddie, potatoes and onions.potatoes and onions.

This soup is a local speciality, from This soup is a local speciality, from the town of Cullen in Moray, on the the town of Cullen in Moray, on the north-east coast of Scotland. The north-east coast of Scotland. The soup is often served as a starter at soup is often served as a starter at formal Scottish dinners.formal Scottish dinners.

RASPBERRY (fruit)RASPBERRY (fruit) The raspberry is the edible fruit of a The raspberry is the edible fruit of a

number of plant species in the number of plant species in the subgenus subgenus IdaeobatusIdaeobatus of the genus of the genus RubusRubus; the name also applies to ; the name also applies to these plants themselves. The name these plants themselves. The name originally referred to the European originally referred to the European species species Rubus idaeusRubus idaeus, with red fruit, , with red fruit, and is still used for that species as its and is still used for that species as its standard English name in its native standard English name in its native area.area.

ARBROATH SMOKIE (fish)ARBROATH SMOKIE (fish) The Arbroath Smokie originally came from the The Arbroath Smokie originally came from the

small fishing village of Auchmithie, 3 miles North-small fishing village of Auchmithie, 3 miles North-East of Arbroath. Local legend has it that a store East of Arbroath. Local legend has it that a store caught fire one night, destroying barrels of caught fire one night, destroying barrels of Haddock preserved in salt. The following morning, Haddock preserved in salt. The following morning, the people of Auchmithie came to clean up the the people of Auchmithie came to clean up the ruin and found some of the barrels had caught ruin and found some of the barrels had caught fire, cooking the Haddock inside. Further fire, cooking the Haddock inside. Further inspections revealed the Haddock was edible and inspections revealed the Haddock was edible and quite tasty.quite tasty.

In reality, it's much more likely that the villagers In reality, it's much more likely that the villagers at Auchmithie are of Scandinavian descent as the at Auchmithie are of Scandinavian descent as the 'Smokie making' process is similar to methods of 'Smokie making' process is similar to methods of smoking which are still carried out today in areas smoking which are still carried out today in areas of Scandinavia. of Scandinavia.

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HAGGIS (meat)HAGGIS (meat) Haggis is a traditional Scottish dish.Haggis is a traditional Scottish dish. There are many recipes, most of There are many recipes, most of

which have in common the following which have in common the following ingredients: sheep's 'pluck' (heart, ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, oatmeal, suet, spices, and salt, mixed with stock, and traditionally mixed with stock, and traditionally boiled in the animal's stomach for boiled in the animal's stomach for approximately three hours.approximately three hours.

CLAPSHOT (vegetable)CLAPSHOT (vegetable) ClapshotClapshot is a traditional Scottish is a traditional Scottish

dish that originated in Orkney and is dish that originated in Orkney and is frequently served with mince or frequently served with mince or haggis. It is created by the combining haggis. It is created by the combining mashing of potatoes and turnips. mashing of potatoes and turnips. Canadian immigrants added beetroot Canadian immigrants added beetroot to the mixture in 2007, to wide to the mixture in 2007, to wide acclaim. acclaim.