In a move akin to announcing that the hamburger with ketchup, mustard, and sesame seed bun was originally invented and served in France, food historian Catherine Brown has attempted to take away one of Scotland’s few (if unsavory) gastronomic claims to fame: the offal-based dish called haggis. Brown states: “It was originally an English dish. In 1615, [cookbook writer] Gervase Markham says that it is very popular among all people in England.”

She then adds insult to injury, as the Telegraph reports:

“Ms Brown believes that Scottish nationalists may have appropriated haggis as a symbol of their nationhood in the decades following the Act of Union with England in 1707. ‘It seems to be that there’s an identity thing there. We’d lost our monarchy, we’d lost our parliament and we gained our haggis,’ she said.”

So, in essence, Scotland traded its independence for a guts-and-oatmeal belly bomb? A dubious trade. (For the record: If you’ve never tried haggis, it can, if prepared well, taste much, much better than you feared. Note the conditional statement, though.)

Image source: Flickr member Biology Big Brother under Creative Commons

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