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Island Of Gigha

 

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The Island Of GighaGod's Islanders: The Story of Gigha The island of Gigha lies just off Tayinloan on the Kintyre peninsula and is the most southerly of the true Hebridean islands. The name Gigha is thought to have come from the Norse, and may mean 'God's Island', 'The Good Isle' or, more probably and prosaically, 'The Place of the Good Harbour'. Gigha has an astonishing twenty-five miles of coastline and a great number of small, sheltered harbours. This is the story of the people of Gigha, based on an examination of changing settlement patterns on the island from prehistoric times to the present day. Analysing the written and recorded history in conjunction with the oral and popular traditions of the island, Catherine Czerkawska provides an in-depth account of clan ownership of the island and changing allegiances up to the nineteenth and twentieth centuries. Her study carries through to the present day, examining the relationship between a contemporary community which is struggling to become viable once again, and its own rich past. "The Story of Gigha" is the story of this part of Scotland, in miniature, and God's Islanders' exploration of the history of its people is also an examination of much wider issues, trends and challenges affecting the whole area.

 

The ingredients for Gigha Bread are: 2 teacups plain flour, 2 teacups wheaten flour, a teaspoon each of salt, baking soda, cream of tartar; 1 tablespoonful of syrup, I egg, 1 oz. margarine or butter; 1/2 to 3/4 pint of milk. The method is simplicity itself: Rub the butter or margarine into the flour, add all the other ingredients, making the mixture fairly soft; it must not be too stiff. Now, ideally, find in the attic or larder, an old National (dried) Milk tin, pierce some holes in the lid with a tin-opener or hammer and nail, grease tin and lid well, carefully pack mixture into tin, and bake for one hour in a moderate oven. Of course any baking tin or loaf tin, covered with pierced foil, will serve just as well, but there is something peculiarly satisfying about pressing such an undistinguished vessel into honourable service; and the baked round loaf, risen to a golden peak, is reason enough for extending the search for the appropriate tin.

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