The origins of your Burns Night haggis
Here are the origins of the customary celebration honoring Rabbie Burns.
Today, January 25th, is the celebrated occasion of Burns Night, commemorating the birth of Rabbie Burns who is renowned for his literature written in the Scots dialect rather than the English language.
Ayrshire-born Burns came into the world on January 25, 1759, in Alloway, which can be found around 40 miles south of Glasgow, on the scenic west coast of Ayrshire. Fans of Burns tend to honor his birthday by holding a Burns Night feast, which can range from being super formal to being super casual. Typically at meals like these, they kick things off by reciting the Selkirk grace, which was written in Lowland Scots.
While others have food but cannot consume it, And some wad eat that want it, While there are those who would eat but lack it, But we hae meat an we can eat, Yet we have food and can consume it, And sae the Lord be thankit. And for this blessing, we are grateful to the Lord.
while others can eat and have no food. It is a sad reality that there are people in this world who struggle to access even basic needs like food, shelter, and clothing. Hunger is a real problem that affects millions of people around the globe, often caused by poverty, conflict, and natural disasters. It is disheartening to think that in a world where so much food is produced, there are still those who are unable to satisfy their hunger. As individuals, we can help by volunteering at food banks or donating to organizations that work to combat hunger. We can also reduce our own wastage of food and be mindful of the privilege we have of having enough to eat. Small actions can make a big difference in the lives of those who are less fortunate.
And some people consume what they desire;
and there are those who lack food and desire it.
Although we have meat available, and we are capable of consuming it,
However, we possess sustenance, and we have the capability to consume it.
And so, let us give thanks to the Lord.
and thus praise be to the Lord.
Following a serving of soup, attendees rise from their seats as the prepared haggis is transported to the dining area with the traditional sound of bagpipes.
Haggis is a traditional dish made up of finely chopped sheep organs such as heart, lungs, and liver, along with oatmeal, onion, suet, pepper, and spices. These ingredients are then packed into a natural sheep’s stomach (or an artificial casing) and cooked through boiling or roasting. Across Europe, there are a lot of similar dishes containing grains and offal that are considered customary. Haggis used to be quite trendy in England's food scene back in the 1600s. But today, you can now purchase a vegetarian alternative for haggis.
Luckily, I got to reside in Scotland for four years and grew fond of haggis. It's usually accompanied by "tatties and neeps," which are mashed potatoes and mashed turnips. However, the Scottish refer to "turnips" as swedes, unlike the English who mean white turnips.
On Burns Night, before the haggis is served, people recite his poem called Address to a Haggis. The poem starts with:
Congratulations on your sincere and cheerful appearance, Great chieftain o’ the pudding-race! Eminent leader of the pudding clan! Aboon them a’ yet tak your place, Above all of them still taking your position, Painch, tripe, or thairm: Stomach, intestine, or sausage casing: Weel are ye wordy o’a grace Well deserving of all praise As lang’s my arm. As long as my arm.
Mighty leader of the savory delicacy made of meat, grain, and spices!
Above all of them you take your position,
Painch, tripe, or thairm refer to traditional Scottish dishes made from various animal organs. These dishes are typically made from the stomach lining or intestines of cows or sheep, which are cleaned and cooked to be used as ingredients in hearty stews or soups. While these dishes may not be everyone's cup of tea, they are beloved by many Scots and offer a unique and flavorful taste of traditional Scottish cuisine. Whether you're a local or a visitor to Scotland, be sure to try out a dish made with painch, tripe, or thairm for a true taste of the country's culinary heritage.
You are deserving of grace.
My arm is becoming long.
Greetings in Scotland include "fair fa'ye" which means "may good things come your way". The word "sonsie" is used to describe someone who is fortunate or lucky. This term is believed to have originated from the Gaelic word "sonas" which means "good fortune".
The correct way to say Pudding involves using the vowel sound from the word 'mud' and not 'good'. Pudding has its roots in the French word boudin, which comes from Latin's botellus, meaning a little sausage.
Aboon is a term that represents something that is higher or above. Painch is used to describe the belly or paunch of a person, while thairm is the intestine. Thairm has its roots in Old Norse and is still used in modern Norwegian as tarm, which means gut. The stanza's last two lines can be paraphrased as follows: "you deserve a grace that is as long as my arm."
In the following verses, the host performs a theatrical act of piercing the haggis with a knife in order to slice it.
The meaning of the word "haggis" is a mystery as experts are unsure of its etymology. Some potential origins include the French word "hacher" meaning to chop up, the Old English word "haggen" meaning to chop, and/or the Old Norse word "höggva" meaning to cut or strike. A traditional Burns Night celebration would not be complete without a glass of whiskey, also known as "water of life," and a serving of cranachan. This dessert, which gets its name from the Gaelic word for "churn," consists of raspberries, oatmeal, whiskey, and cream.
