Have at a Haggis

Scottish cuisine is subject to many stereotypes, particularly regarding its edibility. Such falsehoods  are prominent throughout the world and project an undesirable image upon a modern Scotland. One dish that is most commonly associated with this is Haggis. This meal is a savory pudding containing sheep’s heart, liver and lungs; representing a perfect example of the ill-informed perceptions of Scottish foods. To foreigners, whenever haggis is mentioned, it is by a kilt wearing Scotsman and met with ignorant disgust. 

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In reality, when prepared properly Haggis is truly a delicacy; described by those who try it as having an excellent nutty texture and delicious savory flavor.

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The face of Scottish food itself has changed, moving away from these stereotypes. Historically Scotland's natural resources for cooking included native animals, dairy products, fish, fruit, and vegetables. From the 19^th century to the present, immigration of people from countries all over the world has changed the face of food in Scotland. The Italians who immigrated in the 19^th and 20^th centuries placed much emphasis on fresh ingredients as well as introducing a variety of spices. In the 20^th century, as immigration became an increasingly appealing prospect, immigrants from the Middle East, Pakistan and India have made Scotland their home and brought with them many specialist cooking traditions which, although not native to Scotland, have been adopted in the 21st Century. The current landscape of Scottish food has seen the country become home to several world-class chefs as well as its cities collectively possessing 16 Michelin-starred restaurants. The cream of the crop is the Restaurant Andrew Fairlie, Scotland’s highest internationally rated restaurant, which has an unrivaled menu, including a signature dish of smoked lobster.

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Those who are not willing to sample Scottish cuisine: both traditional and contemporary, are  truly missing out on a vital experience of visiting the country and understanding an important iconic aspect of its culture.

Sources

1. http://en.wikipedia.org/wiki/Scottish_cuisine
2. http://en.wikipedia.org/wiki/Haggis
3. http://www.visitscotland.com/en-au/about/food-drink/
4. http://www.lonelyplanet.com/scotland/restaurants