ECLECTICIST: Scottish Cuisine
Show Notes & Research
From the Show
Broadcast: 3rd April, 2016
Last update: 2nd April, 2016
Published: 9th April, 2016
- Read the feedback, notes from the last show
- Begin recording
- Introduction and description of the podcast, goals, modus operandi.
- What An investigation of everything from a British perspective by two brothers (who consider themselves to be relatively normal chaps), one topic at a time.
- Who Geoffrey Campos (engineer and devil’s advocate),
Benjamin de-Campos (designer and believer).
- How Choose a topic of interest, spend a little time researching it, have a discussion then publish the notes - which are available on the site to read along!
- Why The main benefits are the fostering of a greater understanding of the world before we die and hopefully, to prompt further thought and discussion from our listeners.
- The topic we will be discussing in this episode is Scottish Cuisine
Jings, crivens, help ma' boab have we got a braw topic for ye, Jimmy. If we were to reduce a country down to a few specific food items, Scotland would be ‘haggis’, ‘porridge’ and ‘mutton’. There are probably others and we may mention them in the show. ‘Shortbread’ is another. References to Scottish cuisine in the media will almost certainly be derisory; often for comic effect. The natives’ penchant for deep frying is a particularly familiar canard, but there is a serious tone when talking about Scotland’s habit of combining a terrible diet with their tradition of getting dangerously drunk all the time. The BBC reports that ‘Scottish mortality rates among working age men and women have been the worst in Western Europe since the late 1970s’. But maybe it’s worth it though.
What we’re not talking about
- Scaled down supermarkets in upmarket petrol stations
Each bullet is a talking point. Sub-bullets are topics that may or may not be covered. Usage: Read the bullet and sub-bullets then talk about some or all sub-bullets.
- Lack of trade so no herbs and spices
- Cold, wet and dark
- Very little natural produce initially, apart from game, berries
- Virtually impossible to live off the highlands, just meat and water
- 13 Michelin starred restaurants in 2016 (2 star max)
- Fish from the Lochs e.g. Salmon, Trout etc.
- Whisky e.g. Speyside
- ‘Tablet’ Scottish confection which is more than 200% sugar
- Aberdeen Anus Beef
- Root vegetables especially turnips
- Arbroath smokies
- Potato scones
- Smoked fish
- Scottish or ‘Scotch’ pie, one of Ben’s favourites
- Traditional Scottish fried breakfast:
- Black Pudding
- Potato scone/cake
- Scottish sausage
- Lots of darkness, very wet
- Generally the poorest in the UK
- ‘There are slight variations in life expectancy between the constituent countries of the UK. English men and women have the highest life expectancy at age age 65, at 16.8 and 19.6 years respectively. Scotland, at 15.5 and 18.4 years respectively,has the lowest life expectancy at this age.’ - National Office for Statistics
- ‘Scotland has the highest rates of lung cancer, heart disease, strokes and alcohol and drug-related problems’ - National Office for Statistics
- There isn’t much, the country is small and bumpy
- Haggis, Whisky, shortbread, Salmon
- Similar to Scandinavia, Iceland, Inuits - high fat, meat little roughage
- Special Brew
- Anything really.
Terminology specific to the topic
- Cullen skink Haddock and potato soup
- Deep fat fried Mars bar or Pizza
- Haggis Minced sheep entrails mixed with filler, stuffed into a sheeps stomach and boiled for hours. Only loosely described as ‘food’.
- Neeps and Tatties
- Porridge Ground or rolled grain, boiled with milk and traditionally with added salt
- Scottish sausage
- Details about site, contacts, next show: Mind Dancing
- Outro music choice - something open source or out of copyright so we don’t get sued
- Skye Cuillin by Kevin MacLeod available under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/. Skye is an island off the north west Scottish mainland and the mountain range is the Cuillin (pronounced: coolin)
- Recording ends, postmortem recording begins
- Add intro music, outro, any editing
From the Show
Notes, corrections and further references
ScotPHO Scottish Public Health Observatory