Food and culture of Scotland
Scottish Foods | Domestic Life | Special Occasions | Foods Commonly Used | Meals and Customs | Food Glossary
A small, rocky country of streams and lakes, with a moderately cool climate, and proud, vigorous inhabitants, Scotland is also known for short-bread, marmalade, and Scotch whisky. Though about 5 million folk make their homes in the Highlands, Lowlands, and Uplands, it could almost be said that one of Scotland's principal exports is people: an estimated 20 million Scots have emigrated to other countries.
They have carried with them their kilts and their pipes, their brogue and
their oats to whatever wee corner of the world they decided to call home.
And several times a year they gather for their Scottish Games – a day of
Highland flings and sword dancing, tug-of-war and the flinging of the
mighty caber all to the stirring wail of the kilted bands. Always,
Scottish souls are stirred by the foot-tapping rhythms, and Scottish eyes
mist as "Scotland the Brave" fills the air. And though they may be heard
to call themselves "Scotch and proud of it," they'd rather you refer to
them as Scots and their fine smoky whisky as Scotch.
Early accounts show a predominance of oats, barley and dairy products as
the mainstay of both urban and rural diets in Scotland. Although sheep and
black Angus cattle were raised, they were mainly for export rather than
local consumption. The general porridge and milk diet was supplemented
with kale or cabbage. Small amounts of fish were used in coastal areas and
occasionally some meats in the interior.
By the 1800s, the rapid growth of urban areas in Scotland became the
impetus for agricultural improvement and diversification. There was a
sharp increase in the use of wheat bread, meats in broths and stews, and
wider acceptance and use of potatoes. This soon made barley and oats a
minor part of the daily fare except in the more remote agricultural
settlements where economic factors still limited the variety of the diet.
Although people generally ate what was available and what they could
afford, good food simply prepared is still the keynote in Scotland. Scots
have never been keen on seasonings, sauces, or exotic mixtures of foods.
The earliest influences on the Celtic and Gaelic traditions of Scotland
were English. But English influence gradually threatened to become English
control. In 1295, John de Baliol, King of Scotland, formed an alliance
with France, making England the common foe. This alliance lasted several
hundred years and through many successions of kings. To this clay many Gaelic food names can be traced from
the original French name: flam from flan; tartan purry from
tarten-puree;
kickshaw, quelque chose; stovies, a l'etuvee; and
jigget, gigot.
Scottish food retains the individuality of its people. To this day
Scottish foods preserve their simplicity while retaining the most
delightfully endearing names – even if some of the sources are long
forgotten.