Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 61
... areas expanded . Some had edible roots or leaves and came to be used as supple- mentary foods . But they were not necessarily deliberately cultivated , and what follows relates to natural resources in either uncultivated areas or in ...
... areas expanded . Some had edible roots or leaves and came to be used as supple- mentary foods . But they were not necessarily deliberately cultivated , and what follows relates to natural resources in either uncultivated areas or in ...
Page 102
... areas but also the wealthier areas . Religious establishments needed beeswax for candles to emit the sweet odour of sanctity , and the higher levels of society had them in quantity , though in the burghs - where the trade of ...
... areas but also the wealthier areas . Religious establishments needed beeswax for candles to emit the sweet odour of sanctity , and the higher levels of society had them in quantity , though in the burghs - where the trade of ...
Page 207
... areas from the 1790s , but they were far from standard everywhere . Most farmers simply planted them in the corner of a corn field and day - labourers grew them on small patches of ground allocated to them . The situation was different ...
... areas from the 1790s , but they were far from standard everywhere . Most farmers simply planted them in the corner of a corn field and day - labourers grew them on small patches of ground allocated to them . The situation was different ...
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