Eating and drinking are fundamental to our existence
and in the next seven months ten local museums and galleries in Fife
will hold a series of complementary exhibitions and events designed to
highlight the importance of food today. Using photographs,
paintings and objects, the displays will investigate various aspects of
food production, retail, preparation and consumption, all under the
title of 'MUNCH! Food and Drink in Fife'. Topics range from
farming to fishing, shopping trips to eating trends, to teapots and
tablecloths. 'MUNCH! Food and Drink in Fife' promises
something of interest for everyone.
The Scottish Fisheries Museum at Anstruther has
already launched an exhibition under the tasty title of 'Wi' herrin,
fleuk and makarel and whytens dainty' which concentrates on the
preservation, preparation and presentation of seafood. The
exhibition which is open daily until 12 June 2005 takes you on a
historical tour of the Scots' enjoyment of seafood. There is an
admission charge but you will find a visit to the museum a fascinating
experience.
Starting tomorrow (Saturday 19 March 2005) and
running until 8 May 2005, St Andrews Museum will feature the rich
history of food and drink in St Andrews. Ice-cream, fish and
chips, lemonade, meat, bread and cakes - there's something for everyone
to get their teeth into! The display has been put together by
post-graduate students from the Museum and Gallery Study's Course at the
University of St Andrews. Admission is FREE.
Sunday 27 March 2005 sees a combination of food,
politics and entertainment in the form of a Haddie High Tea, promoted by
Bannockburn Branch of the Scottish National Party, in the Terraces
Hotel, Stirling at 3pm. The guest speaker will be Deputy Leader of
the SNP Nicola Sturgeon MSP and entertainment will be provided by
leading Scottish folk group Cairdies Brig. Tickets, only £10 each,
are available from the Terraces Hotel or direct from branch organiser
Alistair Walker, 114 Davidson Street, Bannockburn, Stirling, FK7 0NF (tel:
01786 814523).
A tasty dish this week featuring Scotland's favourite
fish, haddock, comes from the much featured in this column cook-book
'The Anniversary Cook-Book of the Dumfriesshire Federation SWRI
1922-1992'. The recipe for Haddock Casserole was supplied by the
Kirkmahoe Institute.
Haddock Casserole
Ingredients: 1.5lbs haddock, cut into
pieces; 8oz cooked, peeled prawns; 1 red pepper, chopped;
4oz sliced mushrooms; 8oz sweetcorn, drained; 2 tablespoons white wine;
1/2 pint chicken or fish stock; 1oz butter
Method: Lightly fry pepper and mushrooms
in butter. Add to other ingredients in casserole dish. Cook
in moderate oven for 20 to 25 minutes. Serve with potatoes and
garnish with chopped parsley.
