Scottish cuisine
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Scottish cuisine shares much with that of other parts of the British Isles but has distinctive attributes and recipes of its own, thanks to foreign and local influences both ancient and modern. Traditional dishes exist alongside international foods brought by immigration and a Scottish public eager to try new dishes.
Scotland's natural larder of game, dairy, fish, fruit and vegetables is the integral factor in traditional Scots cooking, with a high reliance on simplicity and a lack of spices from abroad, which were often very expensive. However while many inveterate dishes such as Scotch Broth (et cetera below) can be considered healthy, the nature of many commonly consumed dishes, rich in fats and low quality meats, contributes to the high rates of heart disease and obesity in the country. In recent times greater importance has been placed on the consumption of fresh fruit and vegetables, but many Scots, particularly those of low incomes, continue to have extremely poor diets, a contributing factor to the high mortality rate from coronary conditions.[1]
Despite this, Scottish cuisine is enjoying a renaissance, with nine Michelin starred restaurants operating in the country in 2006, serving traditional or Fusion cuisine made with local ingredients. In most towns, Chinese and Indian take-away restaurants exist side-by-side with traditional fish and chip shops; larger towns and cities offer cuisine ranging from Thai and Japanese to Mexican, Polish or Turkish.
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[edit] History
Scotland, with its temperate climate and abundance of indigenous game species, has provided a cornucopia of food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided the earliest settlers with their sustenance. Agriculture was introduced, with primitive oats quickly becoming the staple.
In common with many mediæval European neighbours, Scotland was a feudal state for a greater part of the second millennium A.D.. This put certain restrictions on what one was allowed to hunt, therefore to eat. In the halls of the great men of the realm, one could expect venison, boar, various fowl and songbirds, expensive spices (pepper, cloves, cinnamon &c.), as well as the meats of domesticated species. From the Journeyman down to the lowest cottar, meat was an expensive commodity, and would be consumed rarely. For the lower echelons of Mediæval Scots, it was the products of their animals rather than the beasts themselves which provided nourishment. This is evident today in traditional Scots fayre, with its emphasis on dairy produce. It would appear that the average meal would consist of a pottage of herbs and roots, (and when available some meat or stock for flavouring) bread and cheese when possible.
Before Sir Walter Raleigh's introduction of the potato to the British Isles, the Scots' main sources of carbohydrate was gained from bread made from oats or barley. Wheat was generally difficult to grow because of the damp climate. Food thrift was evident from the earliest times, with excavated middens displaying little evidence of anything but the toughest bones. All parts of an animal were used.
The mobile nature of Scots society in the past required food that would not spoil quickly. It was common to carry a small bag of oatmeal that could be transformed into a basic porridge or oatcakes using a Girdle. It is theorised that Scotland's national dish, Haggis, originated in a similar way: A small amount of offal or low-quality meat, carried in the most inexpensive bag available, a sheep or pig's stomach. It has also been suggested that this dish was introduced by Norse invaders who were attempting to preserve their food during the long journey from Scandinavia.[2]
[edit] French Influence
During the Late Middle Ages, and the Early Modern Period, the cuisine of France started to play a role in Scottish cookery due to the cultural exchanges brought by the "Auld Alliance"[3]. and especially during the reign of Mary, Queen of Scots. Mary, on her return to Scotland brought an entourage of French staff who are considered responsible for revolutionising Scots cooking and for some of Scotland's unique food terminology. This influence continued until the downfall of Jacobitism and the defeat at Culloden, when Scotland came into the cultural sphere of England, and the faculties of continental gastronomy were out of bounds.
[edit] French derived cooking terms
- "Ashet", Assiette-a large platter
- "Cannel", Cannelle-Cinnamon
- "Collop", from Escalope
- "Gigot" (IPA:ˡdʒɪɡət) of Mutton - Gigot
- "Howtowdie", Hétoudeau-a boiling fowl (Old French)
With the advent of the Sporting estate and enclosure in the eighteenth century, harvesting Scotland's larder became an industry. The railways further expanded the scope of the market, with Scots' Grouse at a premium (as today), on English Metropolitan menus shortly after the 12th of August.
[edit] 20th and 21st centuries
Scotland, in common with the other parts of the British Isles, suffered during the twentieth century. Rationing during the conflicts that affected that period, as well as large scale industrial agriculture, limited the diversity of food available to the public (see:Rationing in the United Kingdom). Imports from the British Empire and beyond did, however, introduce new foods to the Scottish public. But processed foods have become more and more popular, particularly among the youth: the schoolchildren of Glasgow have been reported as eating a large amount of processed foods.[4].
Recently there seems to be a resurgence in traditional restaurants, gastro-pubs are abounding, and farmer's markets increasing their scope, not to mention the influence New Scots have had on the national palate.
During the 19/20th c. there was large scale immigration to Scotland from Italy, and later from the Middle East, Pakistan and India. These cultures have influenced Scots cooking dramatically. The Italians reintroduced the standard of fresh produce, and the later comers introduced spice. An urban myth maybe, but it is alleged that the Chicken Tikka Masala curry was invented in Glasgow. With the enlargement of the European Union in the early years of the 21st c., there has been a noted increase in the population of Eastern European descent, from Poland in particular. It is too early to assess the impact that this will have on the future of Scots cookery, but a number of speciality restaurants and delicatessens catering for the various new immigrants have opened in the larger towns and cities.
[edit] Traditional Scottish Specialities
[edit] Soups
- Cullen Skink
- Bawd bree
- Cock-a-leekie soup
- Game soup
- Hairst Bree orHotch potch
- Partan bree
- Scotch broth
[edit] Seafood
- Arbroath smokies
- Cabbie claw (Cabelew)
- Crappit heid
- Eyemouth pales
- Finnan haddie
- Rollmops
- Smoked salmon
[edit] Meat, Poultry and Game
- Ayrshire bacon
- Black pudding
- Forfar Bridie
- Haggis
- Howtowdie with Drappit eggs
- Collops
- Mince and tatties
- Mutton ham
- Potted Hough
- Roast Aberdeen Angus beef
- Roast Haunch of Venison
- Roast Grouse
- Roast Woodcock/Snipe
- Solan goose
- Scotch pie
- Skirlie
- Square sausage
- Stovies
[edit] Vegetables
- Clapshot
- Rumbledethumps
- Tattie scones
[edit] Fruits
[edit] Dairy and Cheese
- Bishop Kennedy
- Carola
- Criffel
- Crowdie
- Ayrshire Dunlop
- Isle of Mull Cheddar
- Lanark Blue
- Loch Arthur
- Caboc
[edit] Cakes, Breads, Desserts, Puddings and Confectioneries
- Abernethy biscuits
- Berwick cockles
- Black bun
- Blaeberry pie
- Carrageen Moss
- Clootie Dumpling
- Cranachan
- Dundee cake
- Edinburgh rock
- Hawick balls
- Moffat toffee
- Pan loaf
- Petticoat tails
- Plain loaf
- Selkirk Bannock
- Shortbread
- Soor plooms
- Tablet
[edit] Condiments
- Rowan jelly
- Spiced plums
[edit] Scottish beverages
[edit] Alcoholic
- 90 shilling ale
- 80 shilling ale
- 70 shilling ale
- India Pale ale
- (see- Scottish beer)
- Atholl Brose
- Drambuie
- Ginger wine
- Het pint
- Heather ale
- Whisky
[edit] Non Alcoholic
[edit] Fast food
Scotland's reputation for coronary and related diet-based diseases is a product of the wide consumption of fast food within the latter part of the twentieth century. Fish and chip shops remain extremely popular, and indeed the battered and fried Haggis supper remains a favourite; they have been joined in more recent years by outlets selling Pizzas, Turkish-style kebabs (though generally with no resemblance to the original Anatolian dish), pakoras and other convenience foodstuffs. Scotland, and the West coast in particular, is notorious for the amount of deep-fried food consumed, and being the home to such delicacies as the Deep-fried pizza and Deep fried Mars Bar.
In addition to the independent fast-food outlets, the sixties saw the introduction of American-style burger bars and other restaurants such as Wimpy and latterly in the eighties, McDonalds, Burger King, Pizza Hut and Kentucky Fried Chicken in most major towns and cities, a phenomenon common with other Western European nations .
[edit] Notes and references
- ^ David Eyre. "Scotland: Heart of the matter", BBC News Online, 2004-04-30
- ^ MacSweens of Edinburgh-"Haggis History". http://www.macsween.co.uk/haggis_history.htm, (accessed 23 October 2006)
- ^ Gail Kilgore - "The Auld Alliance and its Influence on Scottish Cuisine" http://www.historichighlanders.com/auldfood.htm (accessed 29 July 2006)
- ^ Scottish executive publications-What Children eat. http://www.scotland.gov.uk/Publications/2006/01/13110440/4
