Scottish Culinary Linguistics

Traditional Scottish Breakfast

We attempt to learn the cultural and linguistic subtleties that make each visited country truly unique. Below is a sample of culinary terms we have picked up during our travels in Scotland:

- Neeps and tatties - Mashed turnips and potatoes typically served with haggis

- Haggis - Sheep organs mixed with onion, oatmeal, suet, and spices stuffed into a sheep's stomach

- Chippies or chips - French fries

- Sauces - Any sauce, such as ketchup, mustard, or tartar accompanying your meal

- Black pudding - Mixture of oats, suet, onions plus fresh animal blood

- Cullen skink - Creamy soup made with mashed potatoes and smoked haddock

...and there are so many more! Stay tuned for our next installment of Scottish pronunciation fun with Matt and Jenn in the Land of Cakes...oatcakes that is.

Comments

[Dad]

Guys, I'm loving all the updates! Keep them coming. Some of these things look pretty good. Others ..... ?

[Elle Bieling]

Well, I must say this looks familiar. Rich loved the blood sausage and the haggis. Me? Not so much...

[DINKS Travel]

Dad and Elle - this is going to sound like a cop-out, but there hasn't been one thing we haven't cared for minus the potato scones, which are okay. We have tried everything and then some. The food is very hearty, so it's good we walk as much as we do each day.
Dad - white pudding reminds us of goetta. Yum!

[Steve]

I guess anyone who would order liver in an expensive NYC steakhouse can eat some of that stuff. I will stick with Brats and Beer.

[DINKS Travel]

Steve - Brats and beer were on tonight's menu while we attended a Fringe by the Sea music performance in New Berwick...That being said, we wouldn't discount the likelihood of Matt finding some fresh lamb's liver to enjoy before returning home. :)