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).