Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 205
... farmers of East Lothian , the upper - class attitude to the crop was made clear . Farmers ' gardens should , in his view , contain beans and peas , cabbage and kail , and also potatoes and turnips ; but finer herbs and vegetables were ...
... farmers of East Lothian , the upper - class attitude to the crop was made clear . Farmers ' gardens should , in his view , contain beans and peas , cabbage and kail , and also potatoes and turnips ; but finer herbs and vegetables were ...
Page 207
... Farmers produced potatoes in drills , and though in 1750 it was said that there was scarcely a vegetable in the town , by 1775 the potato was in wide use by ' the low people of Dundee'.27 Trade incentives meant that by the 1840s , farmers ...
... Farmers produced potatoes in drills , and though in 1750 it was said that there was scarcely a vegetable in the town , by 1775 the potato was in wide use by ' the low people of Dundee'.27 Trade incentives meant that by the 1840s , farmers ...
Page 370
... farming families , breakfast of porridge eaten with milk or ale was frequent , but the drinking of tea was rarer , except amongst the women folk . Brose was eaten by farmers and farm workers alike , though farmers did not go to the ...
... farming families , breakfast of porridge eaten with milk or ale was frequent , but the drinking of tea was rarer , except amongst the women folk . Brose was eaten by farmers and farm workers alike , though farmers did not go to the ...
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