Article and Photos by Alana Eldrige, UCEAP Glasgow Spring 2014 Participant*
Spring break is over and exam period/final report due dates are finally upon us, which means students holed up in libraries and class notes strewn over coffee shop and tearoom tables. In the mix of all this final revision, UCEAP took us on a culinary journey through the Scottish food scene via a cooking session at the Edinburgh New Town Cookery School. We chopped, mixed, and stirred our way to creating three distinct savoury Scottish delicacies: Cheese Scones, Smoked Salmon Pate, Forfar Bridies. Dressed up in our stripped aprons, with the warmth of the ovens and smells that filled the kitchen we were soon immersed in Scottish culture as our chefs, with their distinctly Scottish accents, guided us though the process of creating delicious Scottish dishes. Food, being such a fundamental part of human existence, is often an overlooked catalyst for the evolution of civilizations as well as being a distinct marker regarding cultural identity. This cooking session not only allowed us to take a break from studying as we relaxed and cooked some great food, it inadvertently allowed us to discover and enjoy the richness of Scottish culture. All thanks to UCEAP, I will be enjoying the rewards of this delicious and relaxing experience for days to come due to the particularly large portions of Scottish food we took home afterwards!
*UC Davis student, Mai Tran, is currently a participant on the Scottish Parliament program.
(Pictured: second student on the right)