Author: Amelia

It was a chilly morning as we loaded up the van and headed to Anstruther Village. I could not remember if (or when) I had had fish and chips before, so I was not exactly sure what I was getting myself into.

When we first got to Anstruther, we visited the Scottish Fisheries Museum. My favorite exhibit was not about boats – or fish – but rather, the exhibit about how the Scottish shoreline has become a safe haven for many, especially during the pandemic. At home, I have not been to many museums where you have to go through them in a specific order (like this one), and I appreciated the obvious care toward how this one was put together. While many of the museums we have been to have clearly been attempting to educate, they do so in a way that makes it accessible for everyone, regardless of age, and this museum was no exception.

According to John Walton, the history of Fish and Chips dates all the way back to the 1930s when it began to be considered a positive part of the working class’s diet, despite the fact that many people felt suspicious about it. In addition, fish and chips started out as a meal that was only accessible a  couple of times per week, but became more accessible as time went on. Part of the reason fish and chips has become so popular is due to the fact that the single meal offers many nutritional benefits. Obviously, the fish itself has a lot of protein, but the dish also provides the consumer with a variety of vitamins, iron, calcium and fiber. Walking up to the restaurant, you could smell the mix of flavors, and I personally enjoyed the meal, despite the fact that it was – once again – too much food for me. It was a very filling dish, and I got to enjoy it at an award winning restaurant. Anstruther itself, situated along the Firth of Forth in the North Sea, and known for its long history of fishing and boats, was very pleasant, even considering the fact that it was extremely foggy. After our meal, we had the opportunity to explore, and I ended up wandering and sitting along the water for a majority of the time, chatting with, and enjoying the company of friends. 

It makes sense why this food is so popular in areas along the water, but it was especially interesting to learn about the history of this dish, and the reasons behind the popularity of this dish in regards to the middle-class in various times throughout history.

When going into our local pub for Sunday Roast, I did not really know what to expect. I was surprised, however, that it almost felt like Thanksgiving – consisting of potatoes, chicken (a personal choice instead of the lamb or beef), vegetables, stuffing, and of course, Yorkshire Pudding. The pub itself was very cozy, as well. When we got there, we were able to find a quiet spot on the second floor, where we got to socialize (and, coincidentally, enjoy some American 80s hits!) with one another while waiting for – and then eating our food together. 

Obviously, as with anything, the Sunday roast has changed greatly over time. Dating back to 1485 (Elaine Lumm; The Spruce Eats), it was originally meant as lunch (“dinner” as it was called) on Sundays, and any leftovers were taken to work with the men over the week. This is also why folktales about encouraging kids to eat the Yorkshire pudding first – so the vikings would not come and take it – began. Another thing that has changed over time is the size of the plate. The diameter of the plate has grown one inch, which – in turn – has allowed the amount of food on the plate to expand, as well. Sunday roast was originally seen as one of the only (if not the singular) proper meals someone would have during a week, allowing for people to access a variety of vitamins, protein (which mainly came from the meat), and fiber, in addition to carbs from the potatoes, and is now seen as more of a social event, which is exactly how I had it. Historically, it makes sense why a Sunday Roast consists of so much food, but as someone who already does not eat a big lunch, I found it to be overly filling.

Now for the food. I personally opted for the chicken, despite the fact that it was one of the less “traditional” options. Along with the chicken, my plate came with  vegetables, stuffing, duck fat potatoes, and Yorkshire Pudding. Of these items, the only thing that was really new to me was the pudding, so I was surprised as to the fact that it was more of a solid, than the creamier texture I am used to. The other thing that was somewhat new to me was the potatoes. Of course I have had potatoes before, but I had never heard of duck fat potatoes. I decided to try them – despite being unsure – and I was pleasantly surprised as to how much I enjoyed them. While I enjoyed all the food, the stuffing was my favorite part, although that is not uncommon. My least favorite part, shockingly, was the vegetables. I do not know whether I am just used to vegetables that are prepared differently, but I simply did not enjoy them very much.

Regardless of the fact that it felt like too much food for me, I enjoyed the Sunday Roast experience. It feels like an important history to British people and culture, and I am grateful I got to learn about – and enjoy it – with friends.