Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
From inside the book
Results 1-3 of 84
Page 29
... Cooking Pits and Burnt Mounds There are indications that the cooking of meat had reached a good degree of sophistication by the beginning of the first millennium BC . The main evidence takes the form of cooking pits . These are ...
... Cooking Pits and Burnt Mounds There are indications that the cooking of meat had reached a good degree of sophistication by the beginning of the first millennium BC . The main evidence takes the form of cooking pits . These are ...
Page 374
... cooking was Robert May , The Accomplisht Cook , 1660 . There can be a distinction between manuscript and printed recipe books in terms of the interpretation of the evidence for culinary history they contain . Manuscript collections , or ...
... cooking was Robert May , The Accomplisht Cook , 1660 . There can be a distinction between manuscript and printed recipe books in terms of the interpretation of the evidence for culinary history they contain . Manuscript collections , or ...
Page 411
... Cooking of Scotland ' . This was designed to ' improve the perception of Scotland's cooking ... the means of achieving this are many and varied , and include raising awareness amongst cooks , chefs and restaurateurs of the value of ...
... Cooking of Scotland ' . This was designed to ' improve the perception of Scotland's cooking ... the means of achieving this are many and varied , and include raising awareness amongst cooks , chefs and restaurateurs of the value of ...
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