Scotland's Traditional Food
Celebrate Scotland’s Culinary Heritage
DC Thomson recently released a book featuring some of the best historical recipes from the 1950s, with classic tips and tricks of the era. As we love all things culinary, we thought we’d give it a wee review.
Pass It On: Cooking Tips from the 1950s offers an insight into the troubles and tribulations faced by Scottish housewives during the 50s. Whether it was coming up with inventive solutions to cooking with rations or dressing up rather bland vegetables, these housewives found unique ways to overcome a distinct set of challenges.
Join us as we take a look back at ...
Lifting the lid on Scotland’s Food and Drink
Last Friday the National Library of Scotland in Edinburgh, the world centre for the study of Scotland and the Scots, opened its summer exhibition and it looks to be a cracker for Scotland's food and drink enthusiasts.
The 'Lifting the Lid: 400 years of Food and Drink in Scotland', exhibition uses a variety of material including a rich collection of manuscripts, books, household accounts, tradesmen’s bills and recipe books, as well as feature both amateur and government films to tell the story of Scotland’s food and drink.
As part of the Year of Food and Drink, ...
Gie her a haggis
Today, the 25th January marks the birthday of Scotland’s most famous bard and one of our national heroes, Rabbie Burns. Long standing traditions at Burns’ Suppers have become as much a tribute to Scottish food and drink, as to his work. But few probably realise just how closely each of the courses from Scotch Broth to Haggis, Neeps and Tatties, Cranachan and Cheese and Oatcakes washed down, most likely with more than just, a wee dram of whisky ties in with Burns the man, from his childhood experiences to his writing and his, shall we say, vivacious love for life.
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