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Scottish Island Foodways

Island

⚠ THREE DIFFERENT ISLAND WORLDS, NOT ONE. The HEBRIDES, Gaelic-speaking, with crofting, peat, sheep, fish, seaweed and the Stornoway black pudding, which is protected. ORKNEY, fertile and agricultural — "a farm with a few fishermen" — with beef, cheese, bere barley, beremeal bannocks, and a Neolithic and NORSE history deeper than its Scottish one. SHETLAND, further north than Bergen, with fishing above all, reestit mutton salted and wind-dried, sheep on the hill, and the NORN language, a North Germanic tongue spoken there until the 18th century. ⚠ Orkney and Shetland were Norwegian and Danish until 1468-69 and their food shows it.

Atlas — where and when

Communities and languages

  • Orcadians community documented
  • Shetlanders community documented

Languages: Scottish Gaelic, Scots

What is recorded

  • The Hebrides, Orkney and Shetland are three distinct island food cultures, not one. Orkney and Shetland were Norwegian and then Danish until 1468-69, Norn was spoken in Shetland into the eighteenth century, and their agricultural and fishing economies differ from the Gaelic Hebrides. documented

Related foodways

This foodway relates to

  • related to Faroese Foodways documented

    Reestit mutton and the Faroese wind-drying traditions belong to one North Atlantic preservation world.

  • related to Historical Norse Foodways documented

    Orkney and Shetland were Norwegian and Danish until 1468-69 and the Norn language survived there into the 18th century.

  • related to North Atlantic Foodways documented

Recipes

No recipes are filed under this cuisine yet.