Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
From inside the book
Results 1-3 of 71
Page 117
... London , 1995 . Fenton , A. Coffee drinking in Scotland in the 17th - 19th Centuries . In Ball , 1991 , 93–102 . Gemmill , E. and Mayhew , N. Changing Values in Medieval Scotland . A Study of prices , money , and weights and measures ...
... London , 1995 . Fenton , A. Coffee drinking in Scotland in the 17th - 19th Centuries . In Ball , 1991 , 93–102 . Gemmill , E. and Mayhew , N. Changing Values in Medieval Scotland . A Study of prices , money , and weights and measures ...
Page 188
... London and Glasgow , 1946 . Barrie , J. M. Auld Licht Idylls , London , 1888 . Beaton , H. At the Back o ' Bennachie , or Life in the Garioch in the Nineteenth Century , Aberdeen , 1915 . Booth , D. H. , ed . Echoes from the Border ...
... London and Glasgow , 1946 . Barrie , J. M. Auld Licht Idylls , London , 1888 . Beaton , H. At the Back o ' Bennachie , or Life in the Garioch in the Nineteenth Century , Aberdeen , 1915 . Booth , D. H. , ed . Echoes from the Border ...
Page 414
... London , 1970 . Giachetti , I. , ed . Identité des mangeurs . Images des aliments , Paris , 1996 . Gibson , A. and Smout , T. C. From meat to meal : changes in diet in Scotland . In Geissler , C. and Oddy , D. J. Food , Diet and ...
... London , 1970 . Giachetti , I. , ed . Identité des mangeurs . Images des aliments , Paris , 1996 . Gibson , A. and Smout , T. C. From meat to meal : changes in diet in Scotland . In Geissler , C. and Oddy , D. J. Food , Diet and ...
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