Scotland
Scottish cuisine is centered on fresh raw ingre-
dients such as seafood, beef, game, fruits, and vegeta-
bles. Porridge, or boiled oatmeal, is usually eaten for
breakfast. It is cooked with salt and milk—Scots do
not usually eat their oatmeal with sugar or syrup.
The Aberdeen-Angus breed of beef cattle is widely
reared across the world and is famous for rich and
tasty steaks. Scottish lamb also has an excellent inter-
national reputation. Game such as rabbit, deer, wood-
cock, and grouse also plays an important role in the
Scottish diet. Fish and seafood are abundant due to
the numerous seas, rivers, and lochs (lakes). Scottish
kippers and smoked salmon are international delica-
cies. As in other parts of the United Kingdom, there
are numerous tea shops. Scotland is also known for its
excellent whiskey and cheeses.
Scotland’s national dish is haggis, which is made
from sheep’s offal. The windpipe, lungs, heart, and
liver of the sheep are boiled and then minced. The
mixture is then combined with beef suet and oatmeal.
The mixture is placed inside the sheep’s stomach,
which is then sewn shut and boiled.Wales
The food in Wales is pretty much the same as in
Britain or Scotland, but there are a number of special-
ties. The leek (a vegetable) is a national emblem and is
used in a number of dishes. St. David is the patron
saint of Wales and the leek is worn on St. David’s Day,
March 1, a national holiday. Potato is a dietary staple.
Fish and seafood are abundant, especially trout and
salmon. Popular dishes in Wales include Welsh rarebit
(or rabbit), poacher’s pie, faggots (made from pig
liver), Glamorgan sausage (which is actually meat-
less), and Welsh salt duck.Ireland
The island of Ireland consists of Northern Ireland
and the Republic of Ireland. The Republic of Ireland is
a state that covers approximately five-sixths of the
island, while the remaining sixth of the island is
known as Northern Ireland and is part of the UnitedKingdom of Great Britain and Northern Ireland.
Northern Ireland is predominantly Protestant and
the Republic of Ireland is predominantly Catholic.
Milk, cheese, meat, cereals, and some vegetables
formed the main part of the Irish diet before the potato
was introduced to Ireland in the seventeenth century.
The Irish were the first Europeans to use the potato as
a staple food. The potato, more than anything else,
contributed to the population growth on the island,
which had less than 1 million inhabitants in the 1590s
but had 8.2 million in 1840. However, the dependency
on the potato eventually led to two major famines and
a series of smaller famines.
The potato is still the staple food in Ireland,
though other root vegetables, such as carrots, turnips,
and onions, are eaten when in season. A traditional
Irish dish iscolcannon, made of mashed potatoes,
onions, and cabbage. It came to the United States in
the 1800s with the huge wave of Irish immigration, and
is often served on St. Patrick’s Day (March 17).
Corned beef and cabbage are also eaten on St. Pat-
rick’s Day.
Breakfast is a large meal, usually consisting of
oatmeal porridge, eggs, bacon, homemade bread, but-
ter, and preserves. Strong black tea with milk and
sugar is served with all meals. Lunch is the main
meal of the day and is usually eaten at home with the
whole family. Lunch is often a hearty soup, followed
by meat, potatoes, vegetable, bread, and dessert.
Afternoon tea is still common. A light supper is served
later in the evening. Irish pubs are known throughout
the world for their vibrant and friendly atmosphere.
There are many different types of pubs, including din-
ing pubs, music pubs, and pubs with accommodations
(room and board). Irish whiskey and ale are also
world-renowned.France
One of modern France’s greatest treasures is its
rich cuisine. The French have an ongoing love affair
with food. Families still gather together for the Sun-
day midday feast, which is eaten leisurely through a
number of appetizers and main courses. Most French
meals are accompanied by wine.
French cuisine is divided into classic French cui-
sine (hautecuisine) and provincial or regional cuisine.
Classic French cuisine is elegant and formal and is
mostly prepared in restaurants and catered at parties.
More simple meals are usually prepared at home.
Buttery, creamy sauces characterize classic French
cuisine in the west, northwest, and north-central
regions. The area surrounding Paris in the north-KEY TERMS
Saturated fat—A fat with the maximum possible
number of hydrogens; more difficult to break
down than unsaturated fats.Northern European diet