I am a American and am curious do you drink Tea in Scotland?

Yeah, most people I know drink tea quite a lot (unless they're more of a coffee drinker).

The type of food that I prefer to eat are, pasta (I love Spaghetti Bolognaise and Spaghetti Marinara), seafood, steak, Chinese, Indian. I love most food, actually. I'm not that fussy, I love my grub :)

yes i drink about 3-4 cups a day. i drink any but buy tetley for the house.

Strange question, but I can confirm, that all countries in the UK drink tea. England, Wales, Scotland and NI all drink regular tea.

There is a difference in food between the countries.

England has so many traditional foods from each region. In the north they eat things like Hotpot (a meat and veggetable casserole) and yorkshire puddings. In the south, around London they eat things like eel pie. In Cornwall and the South West, the English eat pasties, which are meat, vegetables and jam in pastry!

Here in Wales we eat something known as "cawl" which is a soup made with huge chunks of root vegetables, leeks and lamb. On a cold night, there is no better food world-wide. Typically we eat more meat in Wales than anywhere else in the UK, because when the filthy English invaded us, they took the best land, and gave us only steep mountainsides to farm on, so all we could farm were animals. Therefore we eat an enormous amount of meat. The North of Wales eat a lot of fish as well.

Scotland have something called haggis. Haggis is a sheeps intestines, filled with sheep's liver, kidneys, brains, heart and anything else they can find in a sheep. They then boil it and eat it. I had the chance to eat it once when I went to the Scottish borders, but was too chicken. They too eat more meat than the English, but to the North of the big cities of Edinburough and Glasgow, they eat a lot of Fish. Fishing's a big industry in Scotland, especially on the Scottish isles and towards the far north. They eat a lot of fish.

Scotland has a distinctive cuisine, often based on very traditional foods.

Arbroath Smokie

A wood-smoked haddock still produced in small family smoke-houses in the East coast fishing town of Arbroath.

Bannocks (or Oatcakes)

A barley and oat-flour biscuit baked on a gridle. In modern times bannocks are often eaten with cheese. There are several traditional recipes and many manufacturers in Scotland today.

Scottish Beef

The Aberdeen-Angus breed of beef cattle are now widely reared across the world. Reknown for their rich and tasty meat, which makes excellent steaks. Good butchers will still hang and prepare meat in the traditional manner, although these butchers are rare these days and people often complain that even Scotch Beef has lost its taste.

Scotch Broth or Hotch-Potch

A rich stock is traditionally made by boiling mutton (the neck is best), beef, marrow-bone or chicken (for a chicken broth). There is also freedom over the choice of vegetables, which should be diced. Carrots, garden peas, leeks, cabbage, turnips and a stick of celery can all be used. The hard vegetables should be added first to the boiling stock, with a handful of barley, with the softer vegetables being added later.

The final consistency should be thick and served piping hot.

Black Bun

Black Bun is a very rich fruit cake, made with raisins, currants, finely-chopped peel, chopped almonds and brown sugar with the addition of cinnamon and ginger. It takes its name from the very dark colour.

Colcannon

A dish found in the Western Islands of Scotland and also in Ireland. It is made from boiled cabbage, carrots, turnip and potatoes. This mixture is then drained and stewed for about 20 minutes in a pan with some butter, seasoned with salt and pepper and served hot.

Crowdie

A simple white cheese, made from the whey of slightly soured milk seasoned with salt and a touch of pepper. The seasoned whey is squeezed in a muslin bag to remove excess water, left aside for two days and then rolled in oats and served.

Scottish Salmon

The Rivers Tay and Tweed are major salmon fisheries. Since victorian times these and other rivers have hosted wealthy fishing parties on the estates of the aristocracy. There is much more information on fishing on the River Tweed. Poaching (illegally catching) salmon is an equally traditional activity.

In recent times, many major fish farms have been established in the Sea Lochs on the West coast of Scotland. These are major commercial sources of fish, although the quality is not considered to be the same as wild river-caught salmon.

Forfar Bridies

An oval delicacy, similar to the Scotch Pie, described below. Unlike the pie, filling is crimped into the pastry case. The pastry may be either plain or flakey.

The plain pastry is made by preparing a stiff paste of flour and water, seasoned with a pinch of salt. This should be rolled out into an oval shape about 5" by 7". In the centre is placed minced beef, a little suet and a sprinkling of very finely chopped onion. The pastry is then folded over along its longest dimension, brushed with milk and cooked until the pastry is golden brown.

Haggis

Haggis is perhaps the best known Scottish delicacy, and it is wonderful stuff, with a rich flavour, although those partaking for the first time are often put off when they hear what it is made of...

Haggis is made from sheep's offal (or pluck). The windpipe, lungs, heart and liver of the sheep are boiled and then minced. This is mixed with beef suet and lightly toasted oatmeal. This mixture is placed inside the sheep's stomach, which is sewn closed. The resulting haggis is traditionally cooked by further boiling (for up to three hours) although the part-cooked haggis can be cooked in the oven which prevents the risk of bursting and spoiling.

Perhaps the best known maker of haggis is the Edinburgh company of Charles MacSween & Son (now relocated to out of the city). Their haggis is widely available in the U.K. and they will happily ship it overseas, although note that the strict agriculture regulations preclude importing haggis into the U.S.

Scotch Pies

A round crusty pastry pie, approximately 10cm (4") in size. Made without using a pie tin, these self-contained pies are filled with minced meat, although the much of the meat is often replaced with offal. The tradition is that this meat is mutton, although in modern times beef is almost always used. A variation of the theme may contain onion in addition to the beef. Differentiating between the ordinary pie and the onion variety was tradiationally made easier by the number of holes in the top; one for plain, two for onion. This distinction is sometimes also used for Forfar bridies.

Perhaps the best known maker was Wallace's Pie Shop in Dundee.

Porridge

A simple dish, made of boiled oatmeal. It needs to be boiled slowly and stirred continuously with the traditional spirtle - a wooden stick which is about 30cm (or 12") long