And did this cause difficulty or animosity between Gaelic speaking clans from the highlands and their (presumably) Scots speaking neighbors?
Are your native languages taught in school and is there a great emphasis to learn the languages or keep them alive?
Think a glen.
Full disclosure: I am not Scottish (American with distant Scottish ancestry) but I am curious to hear how Scottish people feel about the commonwealth.
ETA: Thank you all for your responses! As a citizen of a former English territory, I wish you all the best! Of course, with all the shit going on over here, I don’t think we’re really in a position to give our thoughts on anyone else’s government.
PROOF: https://truepic.com/ou0uogdd/
Today is 'Burns Night', so I'm here to answer any questions I can about Scottish traditions and culture, tartan, tweed, kilts, knitwear, our rather unique businesses, or pretty much anything else!
I set up Scotweb in 1995 - Scotland's first secure ecommerce site and maybe even the first company to retail custom made clothing online. Today we offer by far the world's largest choice of tartans and tweed products, where you can design your own tartan on CLAN.com and get it woven at the heritage weaving mill that we rescued from closure a few years ago, for manufacture into over 100 garments or products.
Our DC Dalgliesh weaving mill is the world's only specialist hand-crafted tartan producer. We stepped in in 2011 when it was about to close, both to save its unique skills, and because we saw huge value in its reputation for excellence and amazing 'Hall of Fame' client list. We've been turning it around to preserve its heritage while making the business fit to service 21st century demands competitively at any scale.
We're at an incredibly exciting stage of our own development, after years of behind the scenes work to prepare. We hope soon to seek investors for our future plans, but I can talk about these much tonight or any commercially sensitive business data that would help our many competitors. Beyond that I'll give it my best shot, whatever you want to fire at me.
I'm a little shaky on history and can't go deep into the technicalities of weaving that I'm still learning to understand myself. But I've been in this business for decades and we're evangelists for Scottish traditions and craft skills. So I'll do my best!
https://theculturetrip.com/europe/united-kingdom/scotland/articles/a-brief-history-of-chicken-tikka-masala/
>A sumptuous culinary wonder, foodies have long considered chicken tikka masala — with its roasted chunks of succulent chicken doused in a creamy orange curry sauce — a testament to the UK’s status as a multicultural epicentre. But where did Britain’s unofficial national dish begin?
>See, the funny part is that the topic, like many great things, is entirely debatable and a subject of grave contention for many. Some vaguely state it’s a British take on a curry, while a considerable handful are convinced its roots are firmly grounded in India. Then there are others married to the fact that it was conceived in Glasgow, Scotland.
> Fans of acclaimed food critic Rahul Verma will see truth in his testimony and statement that the dish originated in Punjab during 1971: ‘It’s basically a Punjabi dish not more than 40-50 years old and must be an accidental discovery which has had periodical improvisations’.
>Perhaps the most convincing claim comes from the great Ali Ahmed Aslam of Glasgow’s inimitable Shish Mahal, an authentic Scottish curry house with a cult following. The story goes that this man is indeed the true creator of chicken tikka masala.
>It all started in the 1970s when a grumbling customer lamented about his chicken being dry. Once whisked back to the kitchen, Mr Ali — who thanks to divine intervention had a stomach ulcer and was on a liquid-based diet — insisted that the dry curry be embellished with a touch of his tomato soup and a sprinkling of spices. Needless to say, the customer went from disgruntled to overjoyed, so much so that he kept returning time after time with his mates just to taste this beauty of a dish once more.
