Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 235
... dinner curds Banff 2 supper crowdie and oatcakes Banff 8 dinner yirned milk , occasionally Aberdeen 3 dinner curds and cream Fri Aberdeen 5 dinner Aberdeen 6 dinner Kincardine 2 dinner Kincardine 5 dinner yirned milk and oatcakes Fri ...
... dinner curds Banff 2 supper crowdie and oatcakes Banff 8 dinner yirned milk , occasionally Aberdeen 3 dinner curds and cream Fri Aberdeen 5 dinner Aberdeen 6 dinner Kincardine 2 dinner Kincardine 5 dinner yirned milk and oatcakes Fri ...
Page 344
... dinner , supper and collation before going to bed . As we have seen , breakfast was between 8 a.m. and 9 a.m. What time was dinner ? In 1565 , the porter at the ' College of Humanite ' at the University of St Andrews rang the bell for ...
... dinner , supper and collation before going to bed . As we have seen , breakfast was between 8 a.m. and 9 a.m. What time was dinner ? In 1565 , the porter at the ' College of Humanite ' at the University of St Andrews rang the bell for ...
Page 352
... dinner and often for breakfast.39 But a major innovation of the approach to the mid - century was the adoption of tea , or more rarely coffee , at first amongst the female heads of families , 40 but also more generally at breakfast time ...
... dinner and often for breakfast.39 But a major innovation of the approach to the mid - century was the adoption of tea , or more rarely coffee , at first amongst the female heads of families , 40 but also more generally at breakfast time ...
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