Haggis Is NOT Scottish!

Please see this thread on badscience:
http://www.badscience.net/forum/viewtopic.php?f=6&t=10844&hilit=haggis

for why this woman is wrong, has done research that an undergraduate would be ashamed of, is not a historian, and just generally should have not opened her stupid mouth!

If it’s predominantly in Scotland right now, then it’s Scottish.

If it wasn’t, well, it’s Scottish now, so people need to chill and let the Scots enjoy their haggis in peace!

We have something similar to this in Turkey called Kokorec, and it’s a Turkish delicacy. It’s just kinda common sense to stuff organs, I guess.

…ew.

Total nonsense. As marishka said, just because it was in an english cookbook doesn’t mean it was invented in england, there’s always been cross-pollination of ideas and cookery across borders. See the badscience article.

I dare to bet that all around the world and especially if there were Celts, if you dig long enough, everywhere where they had all the ingredients, you will find that this dish has been staple diet at some point. So most likely Whatever it is called, the equivalent of haggis will originate from Turkey to Scotland and from Spain to Poland and all countries in between. Because that is where the Celts lived.

Therefore I declare with great confidence: Haggis is clearly fro the south of Germany because that is heartland Celtic territory!

hat the national dish of Scotland was described in a 1615 recipe book The English Hus-wife by Gervase Markham.

Are they solely basing this on a recipe being written in a book? I’m pretty sure that doesn’t prove it originated in England, mearly they were the first to document the recipe in writing.

in Scotland it could of been a common recipe that was taught to any one that cooks so there was no need to have it in text form

It’s not Scottish, but it isn’t English either.

Read up on Haggis:
http://www.foodtimeline.org/foodpuddings.html#haggis

Article summed up: It’s an ancient Greek and Roman recipe which has been found in 15th and 16th century English and Scottish cookbooks with ingredients local to the British Isles.

I would identify it as a Scottish food, however, since they’ve adapted it to include native ingredients, have adopted it as a sort of national foodstuff, and is most commonly associated with Scotland.