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The National Larder

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top 1000The Scots Kitchen
The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About
‘The fate of nations depends on how they are fed.’—Brillat-Savarin.
The art of a country always has its roots in the soil, and the study of comparative cookery shows that however plentiful and varied the imported foodstuffs, it is the natural conditions and products that determine the general character of the national cuisine.

Despite certain natural disadvantages, Scotland has always been in a special sense a food-producing country. It is true that little more than a fourth of her total area is under cultivation; the soil, too, though of very diverse quality, is on an average poorer than that of England, and the climate wetter and colder, so that neither crops nor fruits reach the same perfection, nor is the harvest so certain.1

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