The beginning of the ninth century in Scotland found feudal lords in grand houses feasting on lark's tongues, boars' heads, and an untold variety of imported and domestic culinary delights, flavored with exotic spices from every corner of the world.

The majority of the population made use of everything else. Not a scrap of meat was wasted, available vegetables were used to best possible advantage, and an industry of dairy products of the highest quality was developed and continues to flourish. Spices were expensive, so good flavors were dependent on freshness and highest quality of local ingredients.

A typical meal might have been a pottage of herbs and roots, possibly a small bit of meat or meat product for seasoning, and bread and cheese. Bread was usually made from barley or oats.

Farmers and herders, who constituted a large portion of society, needed food that did spoil quickly and was easily transported. It was common practice to carry a small bag of oatmeal that could be cooked into porridge or, if the pot were turned upside down, fried into griddlecakes.

This became the original haggis, Scotland's national dish: A small bit of low quality meat combined with oats, carried in an inexpensive and convenient bag (a sheep's stomach), and ready to cook over a convenient fire at dinnertime. The idea was possibly brought to Scotland during one of the earlier Norse invasions.

In Scotland today, Chinese, Indian, and fast food fish and chip shops are popular. Thai, Japanese, Mexican, Polish, and Turkish street food is also ubiquitous and much in demand.

The wide variety of dishes from Scotland, with ingredients from the sea and the shore, is broad and interesting. These are a few personal favorites:

Cock-a-leekie soup is a dish of leeks and chicken that, despite the rather unfortunate name, is delicious. The hearty soup is usually garnished with a julienne of prunes and apples. A boiling chicken (or roasting hen) is used for full flavor, and the soup completed with stock, leeks, onion, rice, salt and pepper.

The wide variety of smoked seafood includes wild salmon, Loch Fyne Oysters, and herring. Pickled herring rolled about a small sweet pickle and held with a toothpick, has a decidedly German background, and is a delicious addition to any appetizer buffet.

Ayrshire bacon, a variety of puddings, roast Aberdeen Angus beef; forest hunted venison, grouse, woodcock; goose,and sausage, all proudly carry the Scots badge of quality throughout gourmet circles worldwide.

Scotch eggs, hard cooked eggs wrapped with spicy sausage and deep fried, are delicious conversation starters.

Raspberries, blueberries, and strawberries from Scotland are renowned for their flavor and quality.

Rumbledethumps is similar to Irish colcannon and English bubble and squeak. If you are at all familiar with the delicious combination of potatoes, cabbage and onion, you will understand the popularity of this traditional dish. The Scots addition is plenty of butter and a topping of Cheddar cheese.

Breads, and sweet treats abound. Among the numerous offerings of scones, short breads, and bannocks, nothing soothes the nerves and eases the appetite like a carefully wrapped small piece of butterscotch candy tucked into a pocket for just the right moment of quiet pleasure.

Learn more about this author, Joan Mccord.
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