Assignment #5 – Ashley Sanborn

This is Fionnghan Ramsay. Scottish cuisine has always been based on its abundance of natural game, with a focus on simplicity and an absence of spices (as these were foreign and highly expensive). Poorer medieval Scots relied mainly on the byproducts of domesticated beasts for nutrition and would use up the entire animal, leading me to believe that Fionnghan here would be highly resourceful in making use of whatever ingredients he could find to innovate new, delicious recipes... a trait that, perhaps, would carry on to his descendants.