- Scotland has a long history of using indigenous foods available in its environment, such as seafood, oats, dairy products, and meat when available. Meat was typically only consumed by the wealthy due to its high cost. - French influence in Scottish cooking increased during the late Middle Ages due to cultural exchanges with France, especially during the reign of Mary, Queen of Scots, who brought French staff and terminology to Scottish cooking. - Traditional Scottish foods include Cullen Skink (smoked fish and potato soup), raspberries, Arbroath Smokies (smoked fish from Auchmithie), haggis (minced sheep organs mixed with oats and spices), and clapshot (mashed