Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 65
... early spring , little is available . Any greenery that survives the winter is tough and low in food value , though overwintering food storage organs of plants may give nourishment if they can be found . Geoffrey Dimbleby gives as ...
... early spring , little is available . Any greenery that survives the winter is tough and low in food value , though overwintering food storage organs of plants may give nourishment if they can be found . Geoffrey Dimbleby gives as ...
Page 346
... early seventeenth century . He does not allocate foods to meals , but this may not matter too much if dinner and supper were relatively undifferentiated in the early seventeenth century . Much ' keale ' was eaten , and ' brues ' of ...
... early seventeenth century . He does not allocate foods to meals , but this may not matter too much if dinner and supper were relatively undifferentiated in the early seventeenth century . Much ' keale ' was eaten , and ' brues ' of ...
Page 372
... earliest recipe books from France , Germany , Great Britain , Italy , the Slavic countries , the Low Countries and Spain date from the fourteenth century , and then increasingly from the early 1500s.1 Italy was a fertile ground for early ...
... earliest recipe books from France , Germany , Great Britain , Italy , the Slavic countries , the Low Countries and Spain date from the fourteenth century , and then increasingly from the early 1500s.1 Italy was a fertile ground for early ...
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