Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
From inside the book
Results 1-3 of 53
Page 231
... Fresh milk from cows , goats , sheep or other creatures is a major food source at later stages of life , but its keeping qualities are limited . There is , therefore , a twofold pattern in the traditional ways of using milk . The first ...
... Fresh milk from cows , goats , sheep or other creatures is a major food source at later stages of life , but its keeping qualities are limited . There is , therefore , a twofold pattern in the traditional ways of using milk . The first ...
Page 243
... Fresh milk is used with porridge or hasty pudding ( ' sowens ' ) , with bread , or potatoes , and in this way it is not only much wholesomer than when used in any other mode , but goes much farther as food , one gallon of milk used fresh ...
... Fresh milk is used with porridge or hasty pudding ( ' sowens ' ) , with bread , or potatoes , and in this way it is not only much wholesomer than when used in any other mode , but goes much farther as food , one gallon of milk used fresh ...
Page 265
... fresh meat was relatively rare amongst the rural population except on festival occasions , though meat was probably to be found more frequently on the tables of tradesmen . Nevertheless , changes were already taking place by the end of ...
... fresh meat was relatively rare amongst the rural population except on festival occasions , though meat was probably to be found more frequently on the tables of tradesmen . Nevertheless , changes were already taking place by the end of ...
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