History of Scottish Food
Scotland is a country with a temperate climate and an abundance of animals. Most of their dishes contain meat but Scotland is a country that is by a sea, so there are also fishermen too. Medieval Scotland was a feudal state and meat was an expensive commodity so only the upper class ate meat because the meat was for Nobles only. The rest of the country ate vegetables and oatmeal. During the late Middle Ages and early Modern Era, French cuisine played a role in Scottish cookery due to cultural exchanges brought about by the "Auld Alliance", 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 revolutionizing Scotish cooking and for some of Scotland's unique food terminology. In the 19th century Scotland gained .lots of repositories from Italy, the Middle East and from India. The Indian culture brought a lot of spices to Scotland
This information is interesting because it teaches us how the evolution of Scotland came about, and also how the evolution of the Scottish food began.