ALUMNOS: CIPRI RAMOS, JOSE MANUEL CABELLO, FRANCISCO JOSE MORENO Y ANTONIO P

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SCOTTISH GASTRONOMY

• ALUMNOS CIPRI RAMOS, JOSE MANUEL CABELLO,
  FRANCISCO JOSE MORENO Y ANTONIO PÉREZ

ALUMNOS CIPRI RAMOS, JOSE M. CABELLO, FRANCISCO
J. MORENO Y ANTONIO PÉREZ
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INDEX

• Slides 3, 4, 5, 6 and 7 ? History
• Slide 8 ? Vocabulary
• Slides 9 Y 10 ? French Influence
• Slides 11, 12, 13, 14 and 15? Tradicional
  Scottish Specialities
• Slides 16, 17, 18, 19, 20 and 21 ? Whisky

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HISTORY

• Scotland, with its temperate climate and
  abundance of indigenous game species, has
  provided a cornucopia of food for its inhabitants
  for millennia. The wealth of seafood available on
  and off the coasts provided the earliest settlers
  with their sustenance. Agriculture was
  introduced, with primitive oats quickly becoming
  the staple.

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• In common with many medieval European neighbours,
  Scotland was a feudal state for a greater part of
  the second millennium. This put certain
  restrictions on what one was allowed to hunt,
  therefore to eat. In the halls of the great men
  of the realm, one could expect venison, boar,
  various fowl and songbirds, expensive spices
  (pepper, cloves, cinnamon, etc.), as well as the
  meats of domesticated species.

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• From the Journeyman down to the lowest cottar,
  meat was an expensive commodity, and would be
  consumed rarely. For the lower echelons of
  Mediæval Scots, it was the products of their
  animals rather than the beasts themselves which
  provided nourishment. This is evident today in
  traditional Scots fayre, with its emphasis on
  dairy produce. It would appear that the average
  meal would consist of a pottage of herbs and
  roots, (and when available some meat or stock for
  flavouring) bread and cheese when possible.

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• Before Sir Walter Raleigh's introduction of the
  potato to the British Isles, the Scots' main
  sources of carbohydrate was gained from bread
  made from oats or barley. Wheat was generally
  difficult to grow because of the damp climate.
  Food thrift was evident from the earliest times,
  with excavated middens displaying little evidence
  of anything but the toughest bones. All parts of
  an animal were used.

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• The mobile nature of Scots society in the past
  required food that would not spoil quickly. It
  was common to carry a small bag of oatmeal that
  could be transformed into a basic porridge or
  oatcakes using a Girdle (griddle). It is
  theorised that Scotland's national dish, Haggis,
  originated in a similar way A small amount of
  offal or low-quality meat, carried in the most
  inexpensive bag available, a sheep or pig's
  stomach. It has also been suggested that this
  dish was introduced by Norse invaders who were
  attempting to preserve their food during the long
  journey from Scandinavia.

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VOCABULARY

• SLIDE DIAPOSITIVA
• SEAFOOD MARISCO
• CINNAMON CANELA
• NOURISHMENT ALIMENTACIÓN
• ECHELON ESCALÓN
• FOWL AVE DE CORRAL
• SOURCE FUENTE
• OATS COPOS DE AVENA

• BARLEY CEBADA
• OATMEAL HARINA DE AVENA
• DOWNFALL CAÍDA
• SCOPE ALCANCE
• MYTH MITO
• COOKERY COCINA

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FRENCH INFLUENCE

• During the Late Middle Ages and early modern era,
  the French cuisine started to play a role in
  Scottish cookery due to the cultural exchanges
  brought by the "Auld Alliance" and especially
  during the reign of Mary, Queen of Scots. Mary,
  on her return to Scotland brought an entourage of
  French staff who are considered responsible for
  revolutionising Scots cooking and for some of
  Scotland's unique food terminology.

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• This influence continued until the downfall of
  Jacobitism and the defeat at Culloden, when
  Scotland came into the cultural sphere of
  England, and the faculties of continental
  gastronomy were out of bounds.

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TRADITIONAL SCOTTISH SPECIALITIES

• CULLEN SKINK (soup)
• Cullen Skink is a thick Scottish soup made of
  smoked Finnan haddie, potatoes and onions.
• This soup is a local speciality, from the town
  of Cullen in Moray, on the north-east coast of
  Scotland. The soup is often served as a starter
  at formal Scottish dinners.

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• RASPBERRY (fruit)
• The raspberry is the edible fruit of a number
  of plant species in the subgenus Idaeobatus of
  the genus Rubus the name also applies to these
  plants themselves. The name originally referred
  to the European species Rubus idaeus, with red
  fruit, and is still used for that species as its
  standard English name in its native area.

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• ARBROATH SMOKIE (fish)
• The Arbroath Smokie originally came from the
  small fishing village of Auchmithie, 3 miles
  North-East of Arbroath. Local legend has it that
  a store caught fire one night, destroying barrels
  of Haddock preserved in salt. The following
  morning, the people of Auchmithie came to clean
  up the ruin and found some of the barrels had
  caught fire, cooking the Haddock inside. Further
  inspections revealed the Haddock was edible and
  quite tasty.
• In reality, it's much more likely that the
  villagers at Auchmithie are of Scandinavian
  descent as the 'Smokie making' process is similar
  to methods of smoking which are still carried out
  today in areas of Scandinavia.

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• HAGGIS (meat)
• Haggis is a traditional Scottish dish.
• There are many recipes, most of which have in
  common the following ingredients sheep's 'pluck'
  (heart, liver and lungs), minced with onion,
  oatmeal, suet, spices, and salt, mixed with
  stock, and traditionally boiled in the animal's
  stomach for approximately three hours.

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• CLAPSHOT (vegetable)
• Clapshot is a traditional Scottish dish that
  originated in Orkney and is frequently served
  with mince or haggis. It is created by the
  combining mashing of potatoes and turnips.
  Canadian immigrants added beetroot to the mixture
  in 2007, to wide acclaim.

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SCOTTISH WHISKY

• Scotch whisky is whisky made in Scotland. In
  Britain, the term whisky is usually taken to mean
  Scotch unless otherwise specified. Scotch whisky
  is divided into four distinct categories single
  malt, vatted malt (also called "pure malt"),
  blended and single grain.

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HISTORY

• Whisky has been produced in Scotland for hundreds
  of years. Legend states that distillation first
  reached Scotland from monks in Ireland in the
  fourth and fifth centuries. The first taxes on
  whisky production were imposed in 1644, causing a
  rise in illicit whisky distilling in the country.
  Around 1780, there were about 8 legal
  distilleries and 400 illegal ones. In 1823,
  Parliament eased restrictions on licensed
  distilleries with the "Excise Act", while at the
  same time making it harder for the illegal stills
  to operate, thereby ushering in the modern era of
  Scotch production.

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METHODS OF PRODUCTION

• Malting
• Malt whisky production begins when the barley is
  maltedby steeping the barley in water, and then
  allowing it to get to the point of germination.
  Malting releases enzymes that break down starches
  in the grain and help convert them into sugars.
  When the desired state of germination is reached
  the malted barley is dried using smoke. Many (but
  not all) distillers add peat to the fire to give
  an earthy, peaty flavour to the spirit.

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• Mashing and fermentation
• The dried malt is ground into a coarse flour
  called "grist." This is mixed with hot water in a
  large vessel called a mash tun. The grist is
  allowed to steep.
• This process is referred to as "mashing," and the
  mixture as "mash". In mashing, enzymes that were
  developed during the malting process are allowed
  to convert the barley starch into sugar,
  producing a sugary liquid known as "wort".

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• Distillation
• The next step is to use a still to distil the
  mash. Distillation is used to increase the
  alcohol content and to remove undesired
  impurities such as methanol.
• There are two types of stills in use for the
  distillation the pot still (for single malts)
  and the Coffey still (for grain whisky).
• Maturation
• Once distilled the "new make spirit" is placed
  into oak casks for the maturation process.
  Historically, casks previously used for sherry
  were used (as barrels are expensive, and there
  was a ready market for used sherry butts).
  Nowadays the casks used are typically sherry or
  bourbon casks.

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• Bottling
• With single malts, the now properly aged spirit
  may be "vatted", or "married", with other single
  malts (sometimes of different ages) from the same
  distillery. The whisky is generally diluted to a
  bottling strength of between 40 and 46.
• Chill filtration
• This removes some of the compounds produced
  during distillation or extracted from the wood of
  the cask, and prevents the whisky from becoming
  hazy when chilled, or when water or ice is added.

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THE END