Sunday 14 August 2011

A socio-gastric enquiry.

Mention was made elsewhere of " brown sauce"

Now it is a well known fact that Scotland is divided on an East - West basis on condimentary lines.
Buy chips in Glasgow, and you will be asked if you wish "salt 'n vinegar ?" Purchase the same delicacy in the Capital, and the enquiry will be " salt'n sauce ?". Fine. But where does the isocondimentary line fall ?. I know for a fact that despite our central geographical location, we in Stirling hang with the weegies on this one. As do the bairns of Falkirk. So where do you draw the line ? Polmont ? Linlithgow ?
I think we should be told.

Heres a definite weegie. Our schoolkid group supported him a couple of times before his band was "Sensational" and was merely "Big Soul". Nice guy - total radge.


  1. I’m NOT clapping, I’m slappin’t sauce bottle.

  2. An interesting question, sir. There must be a PhD in this somewhere, possibly an obscure but learned career even, though at my age, it has passed me by and I can't be buggered anyway! I'm off to check out the funding position.

  3. Ah yes, Alen. Once more we dip into the well thumbed pages of the Boy's Bumper Book of Punchlines 1959.

    Iain, good luck with the thesis. I envy you all these hours of fieldwork in Slamannan, Fauldhouse etc.

  4. An auld friend from that seat of learning, Possilpark, recently retired from academic toil at a London University has provided a possible answer based on his own research:
    I already know the answer to this. It is in fact a curve that runs between Tranent in the east to Dumbuck in the west. It sort of follows that natural boundry the Forth and Clyde canal but does a slight body swerve at Bishopbriggs and takes in Mavis Valley. You will find denizens of Croy say the former, while Lennoxtonians say the latter. On the other hand, people from Parkhead are unable to communicate in any known human language.
    His conclusion may, perhaps, be viewed as somewhat controversial!

  5. Controversial's no the word for it !
    The world of academe, from the Royal Society to the Potato Marketing Board, is in turmoil.
    Never since Dr. W.C. Connolly's ground breaking work on Ayrshire's Deep Fried Cuisine ( See them queuing for fish supperrrs....) has the conventional wisdom in this area been seriously challenged.
    I may have to alter the footnotes to my own work-Atlas of Availability of White Pudding Suppers in Lowland Scotland 1963-2009 ( on sale in all good charity shops at 30p)

  6. I will simply close by adding that my auld pal, the Prof, is a Jags man.