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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.
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Scottish cuisine has closer links to Scandinavia and France than English cuisine has. [134] Traditional Scottish dishes include bannocks, brose, cullen skink, Dundee cake, haggis, marmalade, porridge, and Scotch broth. [134] [135] The cuisines of the northern islands of Orkney and Shetland are distinctively different from that of mainland ...
Scotland also has its own unique family of languages and dialects, helping to foster a strong sense of "Scottish-ness". See Scots language and Scottish Gaelic language. An organisation called Iomairt Cholm Cille (Columba Project) has been set up to support Gaelic-speaking communities in both Scotland and Ireland and to promote links between ...
The Oxford English Dictionary states the term stems from panicium, a Latin word for "baked dough", or from panis, meaning bread. It was first referred to as "bannuc" in early glosses to the 8th century author Aldhelm (d. 709), [1] and its first cited definition in 1562. Its historic use was primarily in Ireland, Scotland and Northern England. [2]
Dundee cake recipes often incorporate ingredients like butter, sugar, lemon zest, orange zest, marmalade, flour, baking powder, eggs, milk, dried fruit, glacé ...
Shortbread originated in Scotland. [2] [3] Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, [4] the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. [5]
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