Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 4
... Scots , as of other countries , over the longest possible time span . The contrast between the food of the Scots from early times till well through the twentieth century can hardly be greater . In the modern situa- tion much of our food ...
... Scots , as of other countries , over the longest possible time span . The contrast between the food of the Scots from early times till well through the twentieth century can hardly be greater . In the modern situa- tion much of our food ...
Page 403
... Scottish identity . In 1789 , in the poem Captain Grose's Peregrinations , Robert Burns addressed the nation : Hear , Land o ' Cakes , and brither Scots Frae Maidenkirk to Johnnie Groat's ... The earliest known reference to the phrase ...
... Scottish identity . In 1789 , in the poem Captain Grose's Peregrinations , Robert Burns addressed the nation : Hear , Land o ' Cakes , and brither Scots Frae Maidenkirk to Johnnie Groat's ... The earliest known reference to the phrase ...
Page 459
... Scots , 74 James IV , king of Scots , 35 , 54 , 73 , 77 , 89 , 298 , 306-7 James V , king of Scots , 35 , 38 , 46 , 54 , 77 , 298 James VI and I , king of Scotland and England , 46 , 54 , 73-4 , 83-4 , 89 , 232 James VII and II , king ...
... Scots , 74 James IV , king of Scots , 35 , 54 , 73 , 77 , 89 , 298 , 306-7 James V , king of Scots , 35 , 38 , 46 , 54 , 77 , 298 James VI and I , king of Scotland and England , 46 , 54 , 73-4 , 83-4 , 89 , 232 James VII and II , king ...
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