Larder in the context of "Pit house"

Scottish cuisine (Scots: Scots keukin/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.

Scotland's natural larder of vegetables, fruit, oats, fish and other seafood, dairy products and game is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, generally without the use of rare (and historically expensive) spices found abroad.

A pit-house (or pit house, pithouse) is a house built in the ground and used for shelter. Besides providing shelter from the most extreme of weather conditions, this type of earth shelter may also be used to store food (just like a pantry, a larder, or a root cellar) and for cultural activities like the telling of stories, dancing, singing and celebrations. General dictionaries also describe a pit-house as a dugout, and it has similarities to a half-dugout.

In archaeology, a pit-house is frequently called a sunken-featured building and occasionally (grub-) hut or grubhouse, after the German name Grubenhaus. They are found in numerous cultures around the world, including the people of the Southwestern United States, the ancestral Pueblo, the ancient Fremont and Mogollon cultures, the Cherokee, the Inuit, the people of the Plateau, and archaic residents of Wyoming (Smith 2003) in North America; Archaic residents of the Lake Titicaca Basin (Craig 2005) in South America; Anglo-Saxons in Europe; and the Jōmon people in Japan. Some Anglo-Saxon pit-houses may have not been dwellings, but served other purposes.