Transcript SCOTTISH GASTRONOMY - Claseshistoria.com

SCOTTISH GASTRONOMY
ALUMNOS: CIPRI RAMOS, JOSE
MANUEL CABELLO, FRANCISCO
Y ANTONIO PÉREZ
ALUMNOS: CIPRI JOSE
RAMOS,MORENO
JOSE M. CABELLO,
FRANCISCO J. MORENO Y ANTONIO PÉREZ
INDEX
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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
HISTORY
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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.
Return to index
VOCABULARY
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SLIDE: DIAPOSITIVA
SEAFOOD: MARISCO
CINNAMON: CANELA
NOURISHMENT:
ALIMENTACIÓN
ECHELON: ESCALÓN
FOWL: AVE DE CORRAL
SOURCE: FUENTE
OATS: COPOS DE
AVENA
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BARLEY: CEBADA
OATMEAL: HARINA DE
AVENA
DOWNFALL: CAÍDA
SCOPE: ALCANCE
MYTH: MITO
COOKERY: COCINA
FRENCH INFLUENCE
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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.
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.
Return to index
TRADITIONAL SCOTTISH
SPECIALITIES
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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.
Return to index
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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.
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.
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.
METHODS OF PRODUCTION
Malting
Malt whisky production begins when the barley is malted—
by 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).
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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%.
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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