SCOTTISH MINCE AND TATTIES

s01ScottishMince&Tatties.jpg

SCOTTISH, MINCE & TATTIES  

We selected Scottish cuisine and a recipe for Mince & Tatties. This recipe was from Colman Andrew’s, The British Table, published in 2016 by Abrams NY. We were interested in researching Scottish food as it is such a classic cuisine and both of us have family who live in Scotland. Our recipe was found in an authentic looking cookbook and we were instantly intrigued by Mince & Tatties because of a unique ingredient, black pudding.  Black pudding is native to Scottish recipes and cuisine, and is not common in Canadian dishes (Hardwick, n.d). Mince & Tatties still remains a staple dish to children born and raised in Scotland, as many people still consume the dish on a weekly basis (Taylor, 2013).

This exhibit was created by Bridgette Lo (Year 4, Applied Human Nutrition) and Kathleen Towers (Year 4, Hotel and Food Administration).

The library is committed to ensuring that members of our user community with disabilities have equal access to our services and resources and that their dignity and independence is always respected. If you encounter a barrier and/or need an alternate format, please fill out our Library Print and Multimedia Alternate-Format Request Form. Contact us if you’d like to provide feedback: lib.a11y@uoguelph.ca