tag:blogger.com,1999:blog-16479026.post114943299786251379..comments2024-03-18T17:52:17.732+00:00Comments on Baking for Britain: Oatmeal Bannock (Scones Part 1)AnnaWhttp://www.blogger.com/profile/16851796353544414026noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-16479026.post-5347302287675267372023-01-12T10:44:08.157+00:002023-01-12T10:44:08.157+00:00Well deserve information ! The writer wrote a spec...Well deserve information ! The writer wrote a special blog for us and this blog is magnificent. <br /><br /><a href="https://Furniturecatering.co.uk/" rel="nofollow"> High quality Chef Trousers online</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-66579529280603501982021-05-22T02:16:32.231+01:002021-05-22T02:16:32.231+01:00Very nice recipe, am surely gonna try it and let y...Very nice recipe, am surely gonna try it and let you know how it taste. Mesothelioma Lawyershttp://www.krwlawyers.com/lake-charles-asbestos-lawyer.phpnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-27619793480330089612019-02-21T00:11:40.408+00:002019-02-21T00:11:40.408+00:00La veilleuse coranique bluetooth avec sa télécomma... La veilleuse coranique bluetooth avec sa télécommande pour offrir. <br /> Cadeau ramadam idéal<br /> La veilleuse coranique personnalisée pas cher<br /> <a href="https://www.veilleuse.shop/produit/veilleuse-coranique-munawara/" rel="nofollow">Veilleuse coranique personnalisée</a><br /> <a href="https://www.veilleuse.shop/produit/veilleuse-coranique-munawara/" rel="nofollow"><b>Veilleuse coranique personnalisée</b></a><br /><br />Découvrez la Veilleuse coranique https://www.youtube.com/watch?v=EU7wqrMQa30<br /><br />Découvrez La veilleuse coranique Munawara<br /> <a href="https://www.youtube.com/watch?v=EU7wqrMQa30" rel="nofollow">Video de la Veilleuse coranique munawara</a><br /> <a href="https://www.youtube.com/watch?v=EU7wqrMQa30" rel="nofollow"><b>Veilleuse coranique munawara</b></a><br /><br /><br />Les cornes de gazelle délicieuses. <br />Patisseries orientales<br /> <a href="https://www.cornedegazelle.com" rel="nofollow">corne de gazelle algérienne</a><br /> <a href="https://www.cornedegazelle.com" rel="nofollow"><b>recette corne de gazelle</b></a>Laurinehttps://www.blogger.com/profile/05968629449688447760noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-23826336431753805412016-12-03T03:41:13.231+00:002016-12-03T03:41:13.231+00:00Sorry for the double comment, bonn is a coin, or m...Sorry for the double comment, bonn is a coin, or medal. So that's where the connection with roundness comes in.Steaphan MacRisnidhhttps://www.blogger.com/profile/12830319550546814228noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-3784614325998446442016-12-03T03:02:36.836+00:002016-12-03T03:02:36.836+00:00Very informative. I'd like to point out the re...Very informative. I'd like to point out the related word to bannock in Scottish Gaelic, and indeed no doubt in Irish Gaelic, which is bonnach, and its diminutive form, bonnag.A bonnach in Gaelic is a round bread or cake, basically it can be used to refer to any unleavened bread or cake-like bread that is round. In Scottish Gaelic communities, these were made with barley and oats, and nowadays also with wheat flour. There is an overlap between food and music traditions between gaelic and non-gaelic speaking Scottish communities, due to proximity and the fact that many non-gaelic scottish communities were once Gaelic-speaking in fairly recent history. I noticed your finished giant oatcake, which looked perfectly made by the way, is round. Steaphan MacRisnidhhttps://www.blogger.com/profile/12830319550546814228noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-4490455230966542572016-07-15T01:31:04.897+01:002016-07-15T01:31:04.897+01:00I look forward to trying this!I look forward to trying this!The World of the Blue Bells Trilogyhttps://www.blogger.com/profile/01442124199063310562noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-11764234479953529472012-07-28T01:29:46.749+01:002012-07-28T01:29:46.749+01:00Ahhh--to the person objecting to 'girdle',...Ahhh--to the person objecting to 'girdle', before being annoyingly critical you should check your facts--In Scots a a 'girdle' is the term for a flat cooking surface(originally a stone). <br /><br />I really enjoyed your post- I've been reading the Gil Cunningham Mysteries set in 13th century Scotland, and I think I need to make some bannocks to get into the mood properly!Momghotihttps://www.blogger.com/profile/08293100635268893531noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-71993908544775114862012-03-04T22:49:45.288+00:002012-03-04T22:49:45.288+00:00A girdle is something women wear. A griddle is som...A girdle is something women wear. A griddle is some you cook on. Sorry I could not help but correct you on this. Otherwise nice and tasty recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-13139063043332219202012-02-26T14:29:37.414+00:002012-02-26T14:29:37.414+00:00Beautifully written up and great fun. By the way, ...Beautifully written up and great fun. By the way, oats were not only the staple food in Scotland but also in Cumbria--where oatbread is (or was) called haverbread, from the norse word for oats--and the North of England. Most of the "traditional" foods of Scotland are in fact equally traditional in these areas too.Manfaat dan Khasiat Kombucha Teahttp://www.bloggerbontang.com/2012/02/manfaat-dan-khasiat-kombucha-tea.htmlnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-13308821900756810072012-02-20T18:31:22.733+00:002012-02-20T18:31:22.733+00:00i've never had traditional irish or scottish s...i've never had traditional irish or scottish scones before, but i think i like these a lot better than the overly-sweetened american scones. thanks for the recipe and the research!Anonymoushttps://www.blogger.com/profile/02922030127425842026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-82468454802814432342011-01-15T17:13:26.124+00:002011-01-15T17:13:26.124+00:00I'm eating a bannock right now-- cheese bannoc...I'm eating a bannock right now-- cheese bannock recipe from the Arrowhead Mills oatflour bag. Very nice, and made with no leavening at all.<br /><br />I've made barley bannocks, too, and really like them (or should I say "it"?)-- got interested when singing Beethoven's setting of the folk song, "Bannocks o' Barley Meal," believe it or not, and ended up bringing a bunch of it to the concert. That recipe also called for buttermilk and baking soda, like yours.<br /><br />While your bannock recipe isn't likely to rise a lot, I'd suggest that you might try it sometime with a fresh new box of baking (bicarbonate of) soda. It had never occurred to me that soda could lose its potency, but it really does! I've experienced dead soda in a recipe. It's so cheap-- write the date on it when you open it, and when you're ready to make something with soda, make sure the box isn't more than about 6 months old, or you may find yourself with a disappointingly flat outcome.Maria Jettenoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-13210583857331236652010-10-09T18:38:35.276+01:002010-10-09T18:38:35.276+01:00Interesting article.
Anner's comment 'foo...Interesting article. <br />Anner's comment 'food nationalism' is interesting, but I take the opposing view. There can be national and regional foods (as this blog tries to showcase) even in cases where, or if, a food didn't develop within one area, it can be and often has been through history, more used, cooked or eaten, within that region or nation. If that is the case, I believe it is then more than entitled to be termed as especially connected with said region or nation, hence Welsh laverbread, Cornish pasties, Yorkshire pudding, and Scottish scones I feel are all entitled to their designated region or nation. <br />The other comment of 'The problem for the English is that as the first industrializing nation...' may be true since the Scottish industrialisation was slightly behind that of England and was far more limited in geographic area than the vast areas of 'dark satanic mills' spread thoughout vast areas of England. But I would argue that it was hardly so very far behind since New Lanark was set up in 1785, barely 20 years after the first in England, and though in the 1780's there were only about 20 mills in central Scotland, that number had jumped to about 200 by the 1830's or 40's - and given the vast difference in population size of Scotland to England that was a large number. Also from the mid C18th the famous Carron Iron Works (the largest in Europe) was producing munitions such as the Carronade (used effectively during the American revolutionary war and Napoleonic wars) as well as everyday items and that in turn also led to a plethora of foundries and factories scattered throughout the area in a very short period, all located there to make use of large coal seams and easy to reach shipping ports as well as a coast-to-coast canal route. By 1802 the first ever steam ship, the Charlotte Dundas, was made in Grangemouth and sailed the Forth and Clyde the following year and by 1812 Henry Bell's Comet had started sailing to various coastal ports around Britain. <br />All the same changes took place in the population there as it did anywhere in England after industrialisation, so I don't feel that a sufficient reason for England having lost some of their regional dishes earlier. A better reason could well be the Scots' nostalgia and nationalistic fervour, which has always been in evidence (just as it is in the average American citizen's breast) and which might not be so strong in the average Englishman's. So the very NATIONALISM which he/she complains of might have been the very thing which helped Scots 'cling to older foodways longer'. And, nationalistic or not, foods always do 'assert difference over similarity' whether region to region, country to country, or religion to religion (or even palate to palate) and they have always done so - but unlike the other poster I don't feel that is necessarily a bad thing. I suppose, being a nationalistic Scot, I could also mention that without many Scottish inventors and engineers (Watt and his steam engine in particular) not much industrialisation might have been possible anywhere, or I could paraphrase that 'the problem for the English is that... they're not Scots!' but that would be too nationalistic even for me :).<br />The history of any foodstuff is certainly hard to trace, but the first verifiable and written reference to scones was in middle Scots by a Scottish bishop, Gavin Douglas, in his translation of the Aeneid, and given that there are other references to their originally being made with oats and being made on girdles then there is far more evidence of their being Scots in origin than there is for them originating in any other country. And talk about nationalism? you haven't seen anything to compare with regionalism, just look at Cornwall and Devon and their cream and jam scone wars! <br />Being a Scot, I prefer only butter on scones myself, with salt in my porridge of course. :)<br />Interesting article. Interesting comments. And a great website Anna, glad you're back.Mabelhttp://nnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-26930603643657607492010-07-29T01:13:41.742+01:002010-07-29T01:13:41.742+01:00A great article thanks! I'm in the south of En...A great article thanks! I'm in the south of England and this year we've grown some bere barley and I'm planning on making a bannock on Saturday for our Lughnasa celebration. Thanks for sharing your information!Unknownhttps://www.blogger.com/profile/17186383864615367005noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-22922365607306714852009-07-29T00:07:52.180+01:002009-07-29T00:07:52.180+01:00Hi Anna - Hmmm...Scones orginated in Scotland? I s...Hi Anna - Hmmm...Scones orginated in Scotland? I should imagine that in fact they were traditional to many areas of Britain not just north of the border, given their very basic baking needs (on a griddle/girdle or in an oven without a great deal of temperature control). I have noticed that in this period of heightened nationalism, foods are far from exempt items in the attmept to assert difference over similarity. As "Anonymous" points out, much of what is viewed as traditional to Scotland alone is equally so to those counties south of the border - rather as the peoples on both sides of the border have cultural, genetic and language roots in common. <br />Moreover, as far as I am aware, the traditional "scones" of Devonshire are in fact not known as scones but as Splits and have much more in common with the American biscuit than scones do. <br /><br />The problem for the English is that as the first industrializing nation their traditional local and regional food habits gradually weakened and altered as a result of the changes to economic, social, cultural, commercial and working conditions wrought by industrialization. These changes to local and regional diets took place over the whole of the nineteenth and early decades of the twentieth centuries, and they continue today. For many in the late twentieth-early twenty-first centuries it seems impossible that ordinary English people ate Oysters, Eel and Barley bread to name but a very few food items that are either too costly or unappealing to the modern palate. Perhaps the Scots have been able to cling longer to older foodways than have their southern cousins for any number of cultural, social and economic reasons; but, I would argue that claims that food items like scones have an exclusive heritage on one side of the border (a border which shifted and across which the people on both sides also shifted over the many centuries) rather being a tradition that is shared between the English, Scottish and possibly the Welsh has all the flavour of food nationalism.ANNERhttps://www.blogger.com/profile/04852694003607115317noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-33021234348167629172008-10-19T22:24:00.000+01:002008-10-19T22:24:00.000+01:00I'm interested in your material on bannock, and al...I'm interested in your material on bannock, and also on scones. I especially am looking for copyright-free photos. If you get this, please reply to LSander153 at aol.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-83201517122773059352008-01-13T14:21:00.000+00:002008-01-13T14:21:00.000+00:00Love your blog! I am American with Scottish ances...Love your blog! I am American with Scottish ancestry. Your history and editorial comments are great reading. Will continue to read regularly.<BR/><BR/>Sandra Ivester <BR/>Swainsboro,Georgia, USAUnknownhttps://www.blogger.com/profile/13070962968019808073noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-7236575372521657632007-12-08T01:14:00.000+00:002007-12-08T01:14:00.000+00:00Just ordered a copy of "The Scots Kitchen" for a f...Just ordered a copy of "The Scots Kitchen" for a friend and then found your post - now I'm drooling! A friend's mother of Scottish descent used to make thin, crispy oatcakes with saved bacon fat and a little sugar when I was a young thing (ahem.) I can still taste them. Would also like 'scratch n' sniff option.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-38863158532888471692007-05-04T08:00:00.000+01:002007-05-04T08:00:00.000+01:00Hi Anna, I'm actually from the town in Kentucky wh...Hi Anna, I'm actually from the town in Kentucky where the bakery still sells transparent puddings - it's called McGees Bakery in Maysville, Kentucky. No one from outside of my area that I've met seems to have heard of them, so it seems that they are not more widespread after all, though apparently the bakery in my town does ship them to former Maysvillians who've moved elsewhere around the country. Your post was incredible and I'm impressed you were even able to find that out about transparent puddings. Great job.<BR/><BR/>Thanks<BR/>Susie Wallingford<BR/>Maysville KY USAAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1164360699274588052006-11-24T09:31:00.000+00:002006-11-24T09:31:00.000+00:00Thanks Charlie!I have slowed down a little on the ...Thanks Charlie!<BR/><BR/>I have slowed down a little on the production front recently, but you have inspired me to head back to the oven ;)AnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1164315705699383982006-11-23T21:01:00.000+00:002006-11-23T21:01:00.000+00:00Which kids are you trying to fool, eh Anna?This is...Which kids are you trying to fool, eh Anna?<BR/>This is absolutely one of the best food blogs around - true style - and the recipes work too!<BR/>Thanx Anna,<BR/>Charliecooks from AfricaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1156158427752760422006-08-21T12:07:00.000+01:002006-08-21T12:07:00.000+01:00Beautifully written up and great fun. By the way, ...Beautifully written up and great fun. By the way, oats were not only the staple food in Scotland but also in Cumbria--where oatbread is (or was) called haverbread, from the norse word for oats--and the North of England. Most of the "traditional" foods of Scotland are in fact equally traditional in these areas too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1150716123030244742006-06-19T12:22:00.000+01:002006-06-19T12:22:00.000+01:00Hi AnnaI think I also did a cursory bit of reading...Hi Anna<BR/><BR/>I think I also did a cursory bit of reading for my post on black treacle scones and discovered that scones are of Scots origin. I love getting into the semantics of what is a scone as opposed to a bannock as opposed to... say, a giant oatcake! I have to say I am totally addicted to oatcakes, so a giant oatcake is my idea of heaven. Something like Pimp My Snack for health foods ;-)Jeannehttps://www.blogger.com/profile/12325204219395014329noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1150277588347771162006-06-14T10:33:00.000+01:002006-06-14T10:33:00.000+01:00how intriguing... ive never seen this type of scon...how intriguing... ive never seen this type of scone. You learn something new everyday.. Thanks!Jenhttps://www.blogger.com/profile/09206824648193328421noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1150234291935565642006-06-13T22:31:00.000+01:002006-06-13T22:31:00.000+01:00how interesting. . . I'm looking forward to scones...how interesting. . . <BR/><BR/>I'm looking forward to <B>scones part 2</B> now! <BR/><BR/>(wish blogger did a <I>scratch 'n' sniff</I> option sometimes)I, Like The Viewhttps://www.blogger.com/profile/00423569600315825506noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1150017551636316232006-06-11T10:19:00.000+01:002006-06-11T10:19:00.000+01:00Anna, the subject of this post if fabulous. I had ...Anna, the subject of this post if fabulous. I had read somewhere that scones were originally from Scotland but had not done research to find out exactly what they are all about.You have managed to put it all here. Fascinating.Thanks for once again a lovely read.Valentinahttps://www.blogger.com/profile/05508889861448919270noreply@blogger.com