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Alcohol preferences in Europe vary from country to country between beer, wine or spirits. [6] These preferences are traditionally associated with certain regions. Hence, the Central European pattern of alcohol consumption is associated with beer-drinking, the Mediterranean pattern with wine-drinking and the Eastern or Northern European pattern ...
The name soon started appearing in its Scotish Gaelic form, uisgebeatha, later iskiebae, later whisky. (The French had similarly translated aqua vitae as eau-de-vie, meaning what is known to us as ...
Scottish Gaelic (/ ˈ ɡ æ l ɪ k /, GAL-ik; endonym: Gàidhlig [ˈkaːlɪkʲ] ⓘ), also known as Scots Gaelic or simply Gaelic, is a Goidelic language (in the Celtic branch of the Indo-European language family) native to the Gaels of Scotland. As a Goidelic language, Scottish Gaelic, as well as both Irish and Manx, developed out of Old Irish ...
Scottish Gaelic is a Celtic language with similarities to Irish. Scottish Gaelic comes from Old Irish. It was originally spoken by the Gaels of Dál Riata and the Rhinns of Galloway, later being adopted by the Pictish people of central and eastern Scotland. Gaelic (lingua Scottica, Scottis) became the de facto language of the whole Kingdom of Alba.
One drink is the equivalent of about one 12-ounce can of beer, a 5-ounce glass of wine or a shot of liquor. Naimi served on an advisory committee that wanted to lower the recommendation for men to ...
The word whisky (or whiskey) is an anglicisation of the Classical Gaelic word uisce (or uisge) meaning "water" (now written as uisce in Modern Irish, and uisge in Scottish Gaelic). This Gaelic word shares its ultimate origins with Germanic water and Slavic voda of the same meaning. Distilled alcohol was known in Latin as aqua vitae ("water of
Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
Beer in Scotland is mostly produced by breweries in the central Lowlands, which also contain the main centres of population. Edinburgh and Alloa in particular became noted for the export of beer around the world in the 19th century.
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