stylistic:style_transfer, linguistic:translation
Cuisine

Scottish cuisine has distinctive attributes and recipes of its own but shares much with wider British and European cuisine as a result of local and foreign influences, both ancient and modern. Traditional Scottish dishes exist alongside international foodstuffs brought about by migration. Scotland's natural larder of game, dairy products, fish, fruit, and vegetables is the chief factor in traditional Scots cooking, with a high reliance on simplicity and a lack of spices from abroad, as these were historically rare and expensive.

Irn-Bru is the most common Scottish carbonated soft drink, often described as "Scotland's other national drink" (after whisky). During the Late Middle Ages and early modern era, French cuisine played a role in Scottish cookery due to cultural exchanges brought about by the " Auld Alliance ", especially during the reign of Mary, Queen of Scots. Mary, on her return to Scotland, brought an entourage of French staff who are considered responsible for revolutionising Scots cooking and for some of Scotland's unique food terminology.