Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 295
... fish . " Apart from Skye , where fish was to be had in reasonable quantities , this glance at the situation in some of the Western Islands does not suggest that fish was particularly prominent . By the middle of the nineteenth century ...
... fish . " Apart from Skye , where fish was to be had in reasonable quantities , this glance at the situation in some of the Western Islands does not suggest that fish was particularly prominent . By the middle of the nineteenth century ...
Page 296
... fish beaten small had to serve instead of bread.16 Fish and milk formed the basic summer diet , and though the potato became an essential part before the coming of the potato blight in the 1840s , coalfish remained a staple . They could ...
... fish beaten small had to serve instead of bread.16 Fish and milk formed the basic summer diet , and though the potato became an essential part before the coming of the potato blight in the 1840s , coalfish remained a staple . They could ...
Page 453
... fishing ; dowed fish ; dried fish ; eels ; flounders ; fried fish ; grilse ; gurnards ; haddock ; haddocks ; hake ; halibut ; herrings ; pike ; plaice ; saithe ; salmon ; salt fish ; shellfish ; skate ; smoked fish ; sooked fish ; sour fish ...
... fishing ; dowed fish ; dried fish ; eels ; flounders ; fried fish ; grilse ; gurnards ; haddock ; haddocks ; hake ; halibut ; herrings ; pike ; plaice ; saithe ; salmon ; salt fish ; shellfish ; skate ; smoked fish ; sooked fish ; sour fish ...
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