Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 76
... burgh excavations produced venison , though this was rare and seemingly restricted to the nobility . Goat , quick to rear and able to graze on rough pastures , provided a cheap source of meat.17 QUALITY CONTROL AND OFFAL There were ...
... burgh excavations produced venison , though this was rare and seemingly restricted to the nobility . Goat , quick to rear and able to graze on rough pastures , provided a cheap source of meat.17 QUALITY CONTROL AND OFFAL There were ...
Page 79
... Burgh Records , other bread types mentioned are ' fowat ' and ' craknel ' . These must have been fairly fine , or of a special nature , for in 1486 , a penny bought 20 oz of ordinary bread , but only 16 oz of ' fowat ' and 12 oz of ...
... Burgh Records , other bread types mentioned are ' fowat ' and ' craknel ' . These must have been fairly fine , or of a special nature , for in 1486 , a penny bought 20 oz of ordinary bread , but only 16 oz of ' fowat ' and 12 oz of ...
Page 273
... Burgh Laws , which may in part go back to the time of David I ( 1124–53 ) , ordained that it was not lawful for any burgess to hold swine in the burgh , unless there was a keeper following them in the field to prevent damage to ...
... Burgh Laws , which may in part go back to the time of David I ( 1124–53 ) , ordained that it was not lawful for any burgess to hold swine in the burgh , unless there was a keeper following them in the field to prevent damage to ...
Contents
General | 3 |
The Cultural Study of Food | 11 |
Aspects of the Prehistoric Diet | 25 |
Copyright | |
23 other sections not shown
Common terms and phrases
Aberdeen Aberdeenshire Agriculture amongst Angus areas bacon baked bannock barley beef Beltane Berwickshire boiled breakfast brose broth Burgh butter Caithness cake cereal cheese churn coalfish coffee Cookery Book cooking cream crops diet dinner dish DOST s.v. drink Dumfriesshire early eaten eating Edinburgh eggs eighteenth century example farm farmers feast Fenton fire fish flesh flour fresh Gaelic girdle Glasgow Gregor harvest hearth Highland Hogmanay household Isles kail Kincardineshire kitchen London Lowland meal meat milk mutton nineteenth century north-east oatcakes oatmeal oats Orkney parish peas peasemeal period Perthshire piece pork porridge potato lifting PSAS puddings rabbit recipe book roast Ross and Cromarty salt scones Scotland Scots Scottish season seventeenth Shetland shortbread slice SND s.v. social levels soup sowens stone sugar supper SWRI taste towns turnips twentieth century venison wheaten bread whey whisky wine