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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.
Scottish food writers (14 P) Pages in category "Scottish cuisine" The following 80 pages are in this category, out of 80 total.
Pages in category "Food and drink in Scotland" The following 3 pages are in this category, out of 3 total. This list may not reflect recent changes. F.
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom, including the cuisines of England, Scotland, Wales and Northern Ireland. According to food writer Colin Spencer , historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to ...
The culture of Scotland refers to the patterns of human activity and symbolism associated with Scotland and the Scottish people. The Scottish flag is blue with a white saltire , and represents the cross of Saint Andrew .
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Pages in category "Culture of Scotland" The following 109 pages are in this category, out of 109 total. ... Scottish cringe; Scottish Food and Drink Fortnight;
Haggis on a platter at a Burns supper A serving of haggis, neeps, and tatties. Haggis (Scottish Gaelic: taigeis [ˈtʰakʲɪʃ]) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach [1] though now an artificial casing is often used ...
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