Scotland

1. Scotland By: Colton Murphy P.4

2. Country History • 1. The official animal of Scotland is the Unicorn. • 2. The shortest scheduled flight in the world is one-and-a-half miles long from Westray to Papa Westray in the Orkney Islands of Scotland. The journey takes 1 minute 14 seconds to complete. • 3. Scotland has approximately 790 islands, 130 of which are inhabited. • 4. Scotland's national animal is the unicorn and for the plant it is a thistle.

3. Geography and Climate • The climate in Scotland is generally cold and wet and windy. • The geography is islands, coastline, rivers, and mountains. • This affects the foods because you can only grow certain foods because of the cold and wet conditions so bananas wouldn’t be able to grow there. Since Scotland is by the ocean they do lots of fishing and that’s one of their major sources.

4. Culture • There form of government is Constitutional Monarchy. There primary religion is Christianity. The major industries is enterprising Scottish industry and pioneering. There population is about 5.4 million. The language that is spoken in Scotland is Scottish English. Scotland was brought into an union with England in two stages and were brought fully into the union with the Act of Union signed in 1707.

5. Foods Native to the Culture Haggis is a savory pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours. Most modern commercial haggis is prepared in a sausage casing rather than an actual stomach. Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, or kitchiri) is a dish consisting of cooked, flaked fish (sometimes smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas. They eat lots of fish, shellfish, fruit, and vegetables such as raspberries, strawberries, potatoes, corn, oats, pigs, sheep and peppers.

6. Kedgree and Haggis

7. Cuisine Influences • Evidence shows that hunter-gatherers first came to Scotland from Europe around 7000BC. They fished in the many rivers and streams, hunted in the mountains and on the moorland. Early settlements show cattle, sheep and pigs were kept alongside basic crops of oats and barley. Around 2500 Northern and central Europe immigrants appeared and by 700BC, those we now know of as Celts settled here from their native Ireland forced by severe food shortages.

8. Nutritional Strengths and Weaknesses Scotland has a fat food tax to help stop the problems with obesity.

9. Foods to try: Lemon Curd 3 oz. (6 Tbs.) unsalted butter, softened at room temperature 1 cup sugar 2 large eggs 2 large egg yolks 2/3 cup fresh lemon juice 1 tsp. grated lemon zest In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months. I would choose this because I like pudding and this is similar to pudding.