The Pride of a Nation: "Address to a Haggis"

Robert Burns had humble origins. He was the child of tenant farmers in Alloway, Scotland in 1759. Living in an era where Scotland was dominated by British lords, Burns fell victim to being a common man in a region where such people were in abundance. But Burns embraced his place, and took pride in where he came from, throughout every one of his poems. One example of this is reflected by his poem, “Address to a Haggis,” an ode to the famous Scottish dish called “haggis.” To an American, it may just be a humorous ode to some foreign food, but to Burns it was the very essence of being Scottish, and in that being a part of that common society.

 

The symbolism of the haggis is expressed by Burns in the very first stanza of the poem. This stanza introduces the haggis dish, but a particular set of lines show the symbolic nature of the dish. In this part, he narrates, “Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!” (lines 2-3). A modern English translation of these lines would summarize them as Burns wishing the haggis well, calling it the “chieftain,” or leader, of the many sausage based dishes. So, in essence, he is telling the sausage that it is worthy of a grace for both literal and figurative reasons: because it looks appetizing, and because it is the perfect representation of the Scottish people. Thus, he is observing pride and honor to be a part of Scottish culture. The symbolization is further developed as the poem goes on. Towards the end of the poem, Burns states, “But mark the Rustic, haggis-fed, The trembling earth resounds his tread” (37-38). The haggis is described as being the rustic, and earth shattering dish of Scotland. The hyperbole is used to emphasize that the countrymen enjoy the haggis immeasurably. Such language would ensure that the haggis would be the principal Scottish meal for centuries.

 

Burns not only uses these poetic techniques to introduce the haggis to the reader, but he also describes the qualities of the dish that make it so special for him. In the third stanza of the poem, Burns details with vivid imagery the process of slicing the “tasty” haggis. The language used in this part of the poem really allows the reader to imagine the mouth-watering process in cutting the haggis. For Americans it parallels the slicing of cold cuts, the butcher cutting a nice salami or roast beef. However, for Burns, it is very simple the haggis that has such a phenomenal aroma, the haggis that looks so delicious he could even eat it as the slicer cuts it. It is such imagery that conveys how precious the haggis is to Burns, the Scottish meal for centuries.

 

“His knife see rustic Labour dight,

An' cut you up wi' ready sleight,

Trenching your gushing entrails bright,

Like ony ditch;

And then, O what a glorious sight,

Warm-reekin', rich!”

 

Nevertheless, Robert Burns didn’t just describe the Scottish dish as being delicious. He compared it to other dishes around the “world,” which probably included a little more of Western Europe. His comparison not only ranked the haggis above other dishes, but in a deeper sense was suggesting a sense of Scottish pride. His fifth stanza mentions French ragout, a stew with meat or vegetables, olio, a Spanish stew, and fricassee, another French dish that is a type of chicken stew. How Burns was acquainted with these dishes is somewhat interesting. Being a humble Scot, he may not have been able to travel to France or Spain. The more likely reason he knew about them was because he lived in a world city, Edinburgh. From his knowledge of the dishes, probably from within his own country, Burns created a very powerful statement in this poem. He expresses that the dishes are not even desirable for their own populations, saying that the French and Spanish cuisine makes one bloated without really quenching hunger, while the haggis is loved by the Scottish people, and difficult for others to find fault in. By doing this, Burns is indicating a sort of Scottish pride that comes with the haggis, because he mentions the distasteful dishes from around the world and ensures to the reader that he would much rather have haggis than those dishes anyday. Therefore, he is entrusting the haggis as the very essence of being a Scot, and is indeed proud of it.

 

“Is there that owre his French ragout

Or olio that wad staw a sow,

Or fricassee wad make her spew

Wi' perfect sconner,

Looks down wi' sneering, scornfu' view

On sic a dinner?”

 

A humble countryman, Robert Burns wrote about how truly proud he was of being Scottish, but also about how he wanted other Scottish people to follow his example. In the final stanza, Burns speaks about how the haggis is the perfect food for hungry Scotsmen because it is not a wet food that is splashing around in a wooden dish, another ill reference to the other dishes mentioned in the fifth stanza. He concludes with the impactful final line that translates to, very simply, “Give Scotland a haggis.” Beyond the literal translation, it can be interpreted that Burns is telling the Scottish audience that they should embrace their culture. Embracing the haggis, is the equivalent of embracing Scotland, and this very simple statement is what allowed the haggis to be the most valuable Scottish dish up and through this day.

 

“Ye Pow'rs, wha mak mankind your care,

And dish them out their bill o' fare,

Auld Scotland wants nae skinking ware

That jaups in luggies; But, if ye wish her gratefu' prayer

Gie her a haggis!”