Thread: Haggis
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Default Haggis

Kate Dicey muttered....


>
> Are you based in Scotland? If not, rest assured that last time I
> looked, it was readily available in both supermarkets and butcher's
> shops, and eaten regularly. If you are, then I don't know where you
> are looking, but while most folk don't make there own, it seems to be
> eaten as regularly as Lorne saussage and butteries! Or kippers,
> Scotch pies and Arbroath smokies...
>


While I'm in Scotland for a only few days every two years, my comparison
standard of two decades back, a two month period traveling about the
country left me believing that haggis (and several other traditional
dishes, Scottish and Aglo-S) were rapidly reaching the state of being
quaint survivors of a culture and cuisine cherished by a few and unknown to
many.

There was visible haggis around, but the percentage of the population who
seemed to eat it regularly had diminished to tourists, traditionalists and
the hardy band of folks to whom it appealed in a culinary sense.

While I would be open to challenge (and gladly accept it), I would doubt
whether more than 5% of the current population of Scotland would eat haggis
more than once in 30 day period (or at any time other than a special
celebratory occasion). Even that represents more folks than the percentage
of Pennsylvanians who eat scrapple regularly.

.....but maybe MickyD's will put a Haggis McMuffin up on the menu board.


TMO