- Scotland has a long history of using indigenous foods available in its environment, such as seafood, oats, dairy products, and meat when available. Meat was typically only consumed by the wealthy due to its high cost. - French influence in Scottish cooking increased during the late Middle Ages due to cultural exchanges with France, especially during the reign of Mary, Queen of Scots, who brought French staff and terminology to Scottish cooking. - Traditional Scottish foods include Cullen Skink (smoked fish and potato soup), raspberries, Arbroath Smokies (smoked fish from Auchmithie), haggis (minced sheep organs mixed with oats and spices), and clapshot (mashed

1. ALUMNOS: CIPRI RAMOS, JOSE MANUEL CABELLO, FRANCISCO JOSE MORENO Y ANTONIO PÉREZ SCOTTISH FOOD MAIN FACTS

8. 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. Return to index