Haggis, The: A Little History

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Pelican Publishing
  • The author, one of the "Two Fat Ladies" of television cookbook fame, handles the history of the haggis with aplomb in this little cookbook. Haggis, for the unititated, is a dish commonly made in a sheep’s maw, of minced lungs, hearts, and liver of the same animal. However, the haggis is much more than a mere meal. The haggis, or some version of it, may be found in the histories of countries as varied as ancient Greece, Sweden, and the United States. Yet the haggis is most closely associated with Scotland and has come to represent that country just as pasta represents Italy. Scotland may thank its beloved bard, Robert Burns, for this. Burns immortalized the dish in perhaps his best-known poem, "Address to the Haggis." In it, he refers to the haggis as the "Great Chieftan o’ the Puddin’-race!" How far the haggis had come! Originally a meal of the lower classes who could not afford to waste any edible portion of their livestock, the haggis mysteriously transformed into a delicacy deemed worthy of royalty. Queen Victoria, an enthusiast for most all things Scottish, said of the haggis, "I find I like it very well."
  • Author:
    Clarissa Wright
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.8
    EAN:
    9781565543645
    ISBN:
    1565543645
    Label:
    Pelican Publishing
    Languages:
    English
    List Price:
    $9.95
    Manufacturer:
    Pelican Publishing
    Number Of Items:
    1
    Number Of Pages:
    60
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    1998-03-31
    Publisher:
    Pelican Publishing
    Studio:
    Pelican Publishing
    Title:
    Haggis, The: A Little History
    Release Date:
    1998-03-31
    Creator:
    Clare Hewitt

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