Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 121
... century , though not so much in the Highland areas until the eighteenth century . Coastal areas were accessible by sea , but the inland stretches had to wait till they could be opened up . The 240 miles of military roads , constructed ...
... century , though not so much in the Highland areas until the eighteenth century . Coastal areas were accessible by sea , but the inland stretches had to wait till they could be opened up . The 240 miles of military roads , constructed ...
Page 201
... eighteenth century came to be nicknamed the ' pease - bread year'.10 Peas were also an article of trade ; in 1791 , for example , about 4,536 lb ( 2,057 kg ) were exported from Dunbar , possibly to form an element in the rations of ...
... eighteenth century came to be nicknamed the ' pease - bread year'.10 Peas were also an article of trade ; in 1791 , for example , about 4,536 lb ( 2,057 kg ) were exported from Dunbar , possibly to form an element in the rations of ...
Page 374
... eighteenth centuries deserve study , for they ' reflect the technical aspects of the cuisine , its artistic and , for the eighteenth century , its scientific character . The evocation of the hearth , the wife , the family , is rare ...
... eighteenth centuries deserve study , for they ' reflect the technical aspects of the cuisine , its artistic and , for the eighteenth century , its scientific character . The evocation of the hearth , the wife , the family , is rare ...
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