What is Scotlands national dish?
6169255#5
The mobile nature of Scots society in the past required food that should not spoil quickly. It was common to carry a small bag of oatmeal that could be transformed into a basic porridge or oatcakes using a "girdle" (griddle). It is thought that Scotland's national dish, haggis, originated in a similar way: A small amount of offal or low-quality meat, carried in the most inexpensive bag available, a sheep or pig's stomach. It has also been suggested that this dish was introduced by Norse invaders who were attempting to preserve their food during the long journey from Scandinavia.
Scottish cuisine
7896915#14
Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. It shares much with English cuisine, but has distinctive attributes and recipes of its own. Traditional Scottish dishes such as haggis and shortbread exist alongside international foodstuffs brought about by migration. Scotland is known for the high quality of its beef, lamb, potatoes, oats, and sea foods. In addition to foodstuffs, Scotland produces a variety of whiskies.
British cuisine
8404271#2
Despite concerns that British people are no longer eating traditional dishes, mince and tatties remains popular in Scotland. A survey by the "Scottish Daily Express" in 2009 found that it was the most popular Scottish dish, with a third of respondents saying that they eat mince and tatties once a week. This placed it above other dishes such as smoked salmon, haggis, Scotch pies and Scotch broth. An annual competition is held in Tobermory on the Isle of Mull, to determine the best mince and tatties.
Mince and tatties
14320#2
Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish, as a result of Scots poet Robert Burns' poem "Address to a Haggis" of 1787. Haggis is traditionally served with "neeps and tatties", boiled and mashed separately, and a dram (a glass of Scotch whisky), especially as the main course of a Burns Supper.
Haggis
26994#83
Scottish cuisine has distinctive attributes and recipes of its own but shares much with wider British and European cuisine as a result of local and foreign influences, both ancient and modern. Traditional Scottish dishes exist alongside international foodstuffs brought about by migration. Scotland's natural larder of game, dairy products, fish, fruit, and vegetables is the chief factor in traditional Scots cooking, with a high reliance on simplicity and a lack of spices from abroad, as these were historically rare and expensive. Irn-Bru is the most common Scottish carbonated soft drink, often described as "Scotland's other national drink" (after whisky). During the Late Middle Ages and early modern era, French cuisine played a role in Scottish cookery due to cultural exchanges brought about by the "Auld Alliance", especially during the reign of Mary, Queen of Scots. Mary, on her return to Scotland, brought an entourage of French staff who are considered responsible for revolutionising Scots cooking and for some of Scotland's unique food terminology.
Scotland
2980241#10
As well as forming the basis of the standard of the Duke of Rothesay, the Royal Banner of Scotland has since 1603 been a component of what is now styled the Royal Standard of the United Kingdom; both that version used exclusively in Scotland and that used elsewhere. It similarly appears in the Royal Standard of Canada, with the arms of Canada reflecting the royal symbols of England, Scotland, Ireland and France.
The Flag of Scotland, also known as the Saint Andrew's Cross or more commonly The Saltire, is the national flag of Scotland. The Saltire is the correct flag for all individuals and corporate bodies to fly in order to demonstrate both their loyalty and Scottish nationality. It is also, where possible, flown from Scottish Government buildings every day from 8am until sunset, with certain exceptions; for example United Kingdom "National Days".
Royal Banner of Scotland
12610438#0
The Scotland national football team represents Scotland in international association football and is controlled by the Scottish Football Association. It is the joint-oldest national football team in the world, alongside England, Scotland's opponents in what is now recognised as the world's first international football match, which took place at Hamilton Crescent in Glasgow in November 1872. Prior to this, a series of matches had been played between teams representing the two countries, but the Scottish team was drawn almost entirely from players based in and around London and these games are now not regarded as full international matches. The lack of involvement by players from Scottish clubs in these matches led to some controversy, which was resolved when The Football Association arranged to send a team to play in Glasgow, where the English players took on a Scotland team composed entirely of players from the Queen's Park club.
Scotland national football team 1872–1914 results
15091613#0
The Scotland national football team represents Scotland in international association football and is controlled by the Scottish Football Association. It is the joint-oldest national football team in the world, alongside England, Scotland's opponents in what is now recognised as the world's first international football match, which took place at Hamilton Crescent in Glasgow in November 1872.
Scotland national football team 1920–39 results
43431427#0
National scenic area (NSA) is a conservation designation used in Scotland, and administered by Scottish Natural Heritage (SNH). The designation's purpose is to identify areas of exceptional scenery and to protect them from inappropriate development. There are currently 40 national scenic areas (NSAs) in Scotland, covering 13% of the land area of Scotland. The areas protected by the designation are considered to represent the type of scenic beauty "popularly associated with Scotland and for which it is renowned". As such they tend to be mainly found in the remote, mountainous areas of Scotland, with an SNH review in 1997 noting a potential weakness of national scenic areas was that the original selection placed undue emphasis on the mountainous parts of Scotland. National scenic areas do however also cover seascapes, with approximately 26% of the total area protected by the designation being marine. The designation is primarily concerned with scenic qualities, although designated national scenic areas may well have other special qualities, for example related to culture, history, archaeology, geology or wildlife. Areas with such qualities may be protected by other designations (e.g. national nature reserve) that overlap with the NSA designation.
National scenic area (Scotland)
34255387#2
The enzyme belongs to the group of oxidoreductases according to the EC classification and is dependent on FAD as cofactor, thus it was classified as an external flavoprotein monooxygenase (designated as type E). It forms a two-component system with a reductase (StyB, StyA2B). The reductase utilizes solely NADH to reduce the FAD, which is then transferred to the styrene monooxygenase (StyA, StyA1). Two types of that enzyme are described so far: StyA/StyB (designated E1), first described from "Pseudomonas" species, and StyA1/StyA2B (designated E2), first described from Actinobacteria. The E1-type is more abundant in nature and comprises a single monooxygenase (StyA) supported by a single reductase (StyB), whereas the E2-type has a major monooxygenase (StyA1) which is supported by fusion protein of a monooxygenase and reductase (StyA2B). The latter one is the source of reduced FAD for the monooxygenase subunits and has some side activity as a monooxygenase. So far all styrene monooxygenases perform enantioselective epoxidations of styrene and chemically analogous compounds, which makes them interesting for biotechnological applications.
Styrene monooxygenase
19477084#6
Recent exhibitions at Tensta konsthall include
• “Abstract Possible: The Stockholm Synergies,” with Doug Ashford, Claire Barclay, Goldin+Senneby, Wade Guyton, Mai-Thu Perret, Walid Raad, and Haegue Yang, among others
• “Kami, Khokha, Bert and Ernie: World Heritage” by Hinrich Sachs
• “Doing what you want: Marie-Louise Ekman accompanied by Sister Corita Kent, Mladen Stilinović, and Martha Wilson” 
• “The Society without qualities” with Sören Andreasen, Ane Hjort Guttu, Sture Johannesson, Sharon Lockhardt, and Palle Nielsen (part of “The new model” and curated by Lars Bang Larsen)
• “Working With…” by Zak Kyes
• “We are continuing BBDG” with Bernd Krauss
• “Two Archives” by Babak Afrassiabi and Nasrin Tabatabai
Tensta Konsthall