ALUMNOS: CIPRI RAMOS, JOSE ALUMNOS: CIPRI RAMOS, JOSE MANUEL CABELLO, FRANCISCO MANUEL CABELLO, FRANCISCO

JOSE MORENO Y ANTONIOJOSE MORENO Y ANTONIO PÉREZ PÉREZALUMNOS:ALUMNOS: CIPRI RAMOS, JOSE M. CABELLO, CIPRI RAMOS, JOSE M. CABELLO, FRANCISCO J. MORENO Y ANTONIO PÉREZFRANCISCO J. MORENO Y ANTONIO PÉREZ

SCOTTISH GASTRONOMYSCOTTISH GASTRONOMY

INDEXINDEX

Slides Slides 3, 4, 5, 6 and 73, 4, 5, 6 and 7 → History → History Slide 8Slide 8 → Vocabulary → Vocabulary Slides 9 Y 10Slides 9 Y 10 → French Influence → French Influence Slides 11, 12, 13, 14 and 15Slides 11, 12, 13, 14 and 15→ →

Tradicional Scottish Specialities Tradicional Scottish Specialities Slides 16, 17, 18, 19, 20 and 21Slides 16, 17, 18, 19, 20 and 21 → → WhiskyWhisky

HISTORYHISTORY Scotland, with its temperate climate and Scotland, with its temperate climate and

abundance of indigenous game species, abundance of indigenous game species, has provided a cornucopia of food for its has provided a cornucopia of food for its inhabitants for millennia. The wealth of inhabitants for millennia. The wealth of seafood available on and off the coasts seafood available on and off the coasts provided the earliest settlers with their provided the earliest settlers with their sustenance. Agriculture was introduced, sustenance. Agriculture was introduced, with primitive oats quickly becoming the with primitive oats quickly becoming the staple.staple.

In common with many medieval In common with many medieval European neighbours, Scotland was a European neighbours, Scotland was a feudal state for a greater part of the feudal state for a greater part of the second millennium. This put certain second millennium. This put certain restrictions on what one was allowed to restrictions on what one was allowed to hunt, therefore to eat. In the halls of the hunt, therefore to eat. In the halls of the great men of the realm, one could great men of the realm, one could expect venison, boar, various fowl and expect venison, boar, various fowl and songbirds, expensive spices (pepper, songbirds, expensive spices (pepper, cloves, cinnamon, etc.), as well as the cloves, cinnamon, etc.), as well as the meats of domesticated species.meats of domesticated species.

From the Journeyman down to the lowest From the Journeyman down to the lowest cottar, meat was an expensive commodity, and cottar, meat was an expensive commodity, and would be consumed rarely. For the lower would be consumed rarely. For the lower echelons of Mediæval Scots, it was the products echelons of Mediæval Scots, it was the products of their animals rather than the beasts of their animals rather than the beasts themselves which provided nourishment. This is themselves which provided nourishment. This is evident today in traditional Scots fayre, with its evident today in traditional Scots fayre, with its emphasis on dairy produce. It would appear emphasis on dairy produce. It would appear that the average meal would consist of a that the average meal would consist of a pottage of herbs and roots, (and when available pottage of herbs and roots, (and when available some meat or stock for flavouring) bread and some meat or stock for flavouring) bread and cheese when possible.cheese when possible.

Before Sir Walter Raleigh's introduction Before Sir Walter Raleigh's introduction of the potato to the British Isles, the of the potato to the British Isles, the Scots' main sources of carbohydrate was Scots' main sources of carbohydrate was gained from bread made from oats or gained from bread made from oats or barley. Wheat was generally difficult to barley. Wheat was generally difficult to grow because of the damp climate. Food grow because of the damp climate. Food thrift was evident from the earliest thrift was evident from the earliest times, with excavated middens times, with excavated middens displaying little evidence of anything but displaying little evidence of anything but the toughest bones. All parts of an the toughest bones. All parts of an animal were used.animal were used.

The mobile nature of Scots society in the past The mobile nature of Scots society in the past required food that would not spoil quickly. It required food that would not spoil quickly. It was common to carry a small bag of oatmeal was common to carry a small bag of oatmeal that could be transformed into a basic that could be transformed into a basic porridge or oatcakes using a porridge or oatcakes using a GirdleGirdle (griddle). (griddle). It is theorised that Scotland's national dish, It is theorised that Scotland's national dish, Haggis, originated in a similar way: A small Haggis, originated in a similar way: A small amount of offal or low-quality meat, carried in amount of offal or low-quality meat, carried in the most inexpensive bag available, a sheep the most inexpensive bag available, a sheep or pig's stomach. It has also been suggested or pig's stomach. It has also been suggested that this dish was introduced by Norse that this dish was introduced by Norse invaders who were attempting to preserve invaders who were attempting to preserve their food during the long journey from their food during the long journey from Scandinavia. Scandinavia.

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SLIDE: DIAPOSITIVASLIDE: DIAPOSITIVA SEAFOOD: MARISCOSEAFOOD: MARISCO CINNAMON: CANELACINNAMON: CANELA NOURISHMENT: NOURISHMENT:

ALIMENTACIÓNALIMENTACIÓN ECHELON: ESCALÓNECHELON: ESCALÓN FOWL: AVE DE CORRALFOWL: AVE DE CORRAL SOURCE: FUENTESOURCE: FUENTE OATS: COPOS DE OATS: COPOS DE

AVENAAVENA

BARLEY: CEBADABARLEY: CEBADA OATMEAL: HARINA DE OATMEAL: HARINA DE

AVENAAVENA DOWNFALL: CAÍDADOWNFALL: CAÍDA SCOPE: ALCANCESCOPE: ALCANCE MYTH: MITOMYTH: MITO COOKERY: COCINACOOKERY: COCINA

VOCABULARYVOCABULARY

FRENCH INFLUENCEFRENCH INFLUENCE During the Late Middle Ages and early During the Late Middle Ages and early

modern era, the French cuisine started to modern era, the French cuisine started to play a role in Scottish cookery due to the play a role in Scottish cookery due to the cultural exchanges brought by the "Auld cultural exchanges brought by the "Auld Alliance"; and especially during the reign of Alliance"; and especially during the reign of Mary, Queen of Scots. Mary, on her return to Mary, Queen of Scots. Mary, on her return to Scotland brought an Scotland brought an entourageentourage of French staff of French staff who are considered responsible for who are considered responsible for revolutionising Scots cooking and for some of revolutionising Scots cooking and for some of Scotland's unique food terminology. Scotland's unique food terminology.

This influence continued until the This influence continued until the downfall of Jacobitism and the defeat downfall of Jacobitism and the defeat at Culloden, when Scotland came at Culloden, when Scotland came into the cultural sphere of England, into the cultural sphere of England, and the faculties of continental and the faculties of continental gastronomy were out of bounds.gastronomy were out of bounds.

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TRADITIONAL SCOTTISH TRADITIONAL SCOTTISH SPECIALITIESSPECIALITIES

CULLEN SKINK (soup)CULLEN SKINK (soup) Cullen Skink is a thick Scottish soup Cullen Skink is a thick Scottish soup

made of smoked Finnan haddie, made of smoked Finnan haddie, potatoes and onions.potatoes and onions.

This soup is a local speciality, from This soup is a local speciality, from the town of Cullen in Moray, on the the town of Cullen in Moray, on the north-east coast of Scotland. The north-east coast of Scotland. The soup is often served as a starter at soup is often served as a starter at formal Scottish dinners.formal Scottish dinners.

RASPBERRY (fruit)RASPBERRY (fruit)

The raspberry is the edible fruit of a The raspberry is the edible fruit of a number of plant species in the number of plant species in the subgenus subgenus IdaeobatusIdaeobatus of the genus of the genus RubusRubus; the name also applies to these ; the name also applies to these plants themselves. The name originally plants themselves. The name originally referred to the European species referred to the European species Rubus idaeusRubus idaeus, with red fruit, and is still , with red fruit, and is still used for that species as its standard used for that species as its standard English name in its native area.English name in its native area.

ARBROATH SMOKIE (fish)ARBROATH SMOKIE (fish) The Arbroath Smokie originally came from the The Arbroath Smokie originally came from the

small fishing village of Auchmithie, 3 miles North-small fishing village of Auchmithie, 3 miles North-East of Arbroath. Local legend has it that a store East of Arbroath. Local legend has it that a store caught fire one night, destroying barrels of caught fire one night, destroying barrels of Haddock preserved in salt. The following morning, Haddock preserved in salt. The following morning, the people of Auchmithie came to clean up the the people of Auchmithie came to clean up the ruin and found some of the barrels had caught fire, ruin and found some of the barrels had caught fire, cooking the Haddock inside. Further inspections cooking the Haddock inside. Further inspections revealed the Haddock was edible and quite tasty.revealed the Haddock was edible and quite tasty.

In reality, it's much more likely that the villagers at In reality, it's much more likely that the villagers at Auchmithie are of Scandinavian descent as the Auchmithie are of Scandinavian descent as the 'Smokie making' process is similar to methods of 'Smokie making' process is similar to methods of smoking which are still carried out today in areas smoking which are still carried out today in areas of Scandinavia. of Scandinavia.

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HAGGIS (meat)HAGGIS (meat)

Haggis is a traditional Scottish dish.Haggis is a traditional Scottish dish.

There are many recipes, most of which There are many recipes, most of which have in common the following have in common the following ingredients: sheep's 'pluck' (heart, ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in with stock, and traditionally boiled in the animal's stomach for the animal's stomach for approximately three hours.approximately three hours.

CLAPSHOT (vegetable)CLAPSHOT (vegetable)

ClapshotClapshot is a traditional Scottish is a traditional Scottish dish that originated in Orkney and is dish that originated in Orkney and is frequently served with mince or frequently served with mince or haggis. It is created by the haggis. It is created by the combining mashing of potatoes and combining mashing of potatoes and turnips. Canadian immigrants added turnips. Canadian immigrants added beetroot to the mixture in 2007, to beetroot to the mixture in 2007, to wide acclaim. wide acclaim.

SCOTTISH WHISKYSCOTTISH WHISKYScotch whiskyScotch whisky is whisky made in Scotland. is whisky made in Scotland.

In Britain, the term In Britain, the term whiskywhisky is usually taken is usually taken to mean Scotch unless otherwise to mean Scotch unless otherwise specified. Scotch whisky is divided into specified. Scotch whisky is divided into four distinct categories: single malt, vatted four distinct categories: single malt, vatted malt (also called "pure malt"), blended and malt (also called "pure malt"), blended and single grain.single grain.

HISTORYHISTORYWhisky has been produced in Scotland Whisky has been produced in Scotland

for hundreds of years. Legend for hundreds of years. Legend states that distillation first reached states that distillation first reached Scotland from monks in Ireland in Scotland from monks in Ireland in the fourth and fifth centuries. The the fourth and fifth centuries. The first taxes on whisky production first taxes on whisky production were imposed in 1644, causing a were imposed in 1644, causing a rise in illicit whisky distilling in the rise in illicit whisky distilling in the country. Around 1780, there were country. Around 1780, there were about 8 legal distilleries and 400 about 8 legal distilleries and 400 illegal ones. In 1823, Parliament illegal ones. In 1823, Parliament eased restrictions on licensed eased restrictions on licensed distilleries with the "Excise Act", distilleries with the "Excise Act", while at the same time making it while at the same time making it harder for the illegal stills to harder for the illegal stills to operate, thereby ushering in the operate, thereby ushering in the modern era of Scotch production.modern era of Scotch production.

METHODS OF METHODS OF PRODUCTIONPRODUCTION

MaltingMalting

Malt whisky production begins when the barley is Malt whisky production begins when the barley is malted—by steeping the barley in water, and malted—by steeping the barley in water, and then allowing it to get to the point of germination. then allowing it to get to the point of germination. Malting releases enzymes that break down Malting releases enzymes that break down starches in the grain and help convert them into starches in the grain and help convert them into sugars. When the desired state of germination is sugars. When the desired state of germination is reached the malted barley is dried using smoke. reached the malted barley is dried using smoke. Many (but not all) distillers add peat to the fire to Many (but not all) distillers add peat to the fire to give an earthy, peaty flavour to the spirit.give an earthy, peaty flavour to the spirit.

Mashing and fermentationMashing and fermentation

The dried malt is ground into a coarse flour called The dried malt is ground into a coarse flour called "grist." This is mixed with hot water in a large "grist." This is mixed with hot water in a large vessel called a mash tun. The grist is allowed to vessel called a mash tun. The grist is allowed to steep.steep.

This process is referred to as "mashing," and the This process is referred to as "mashing," and the mixture as "mash". In mashing, enzymes that mixture as "mash". In mashing, enzymes that were developed during the malting process are were developed during the malting process are allowed to convert the barley starch into sugar, allowed to convert the barley starch into sugar, producing a sugary liquid known as "wort".producing a sugary liquid known as "wort".

DistillationDistillation

The next step is to use a still to distil the mash. The next step is to use a still to distil the mash. Distillation is used to increase the alcohol content and Distillation is used to increase the alcohol content and to remove undesired impurities such as methanol.to remove undesired impurities such as methanol.

There are two types of stills in use for the distillation: There are two types of stills in use for the distillation: the pot still (for single malts) and the Coffey still (for the pot still (for single malts) and the Coffey still (for grain whisky). grain whisky).

MaturationMaturation

Once distilled the "new make spirit" is placed into oak Once distilled the "new make spirit" is placed into oak casks for the maturation process. Historically, casks casks for the maturation process. Historically, casks previously used for sherry were used (as barrels are previously used for sherry were used (as barrels are expensive, and there was a ready market for used expensive, and there was a ready market for used sherry butts). Nowadays the casks used are typically sherry butts). Nowadays the casks used are typically sherry or bourbon casks.sherry or bourbon casks.

BottlingBottling

With single malts, the now properly aged spirit may With single malts, the now properly aged spirit may be "vatted", or "married", with other single malts be "vatted", or "married", with other single malts (sometimes of different ages) from the same (sometimes of different ages) from the same distillery. The whisky is generally diluted to a distillery. The whisky is generally diluted to a bottling strength of between 40% and 46%.bottling strength of between 40% and 46%.

Chill filtrationChill filtration

This removes some of the compounds produced This removes some of the compounds produced during distillation or extracted from the wood of during distillation or extracted from the wood of the cask, and prevents the whisky from becoming the cask, and prevents the whisky from becoming hazy when chilled, or when water or ice is added.hazy when chilled, or when water or ice is added.

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