Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
From inside the book
Results 1-3 of 72
Page 330
... kitchen floor to allow for the under- draught that was necessary in order to burn coal . What then happened was that the former openness of the internal space for daily activities was split into separate rooms , with intercommuni ...
... kitchen floor to allow for the under- draught that was necessary in order to burn coal . What then happened was that the former openness of the internal space for daily activities was split into separate rooms , with intercommuni ...
Page 339
... kitchen range became primarily the source of heat in the living room- cum - kitchen . The stove stood against a side wall , and baking day remains an olfactory memory of mouth - watering baking smells and hot paraffin . As a matter of ...
... kitchen range became primarily the source of heat in the living room- cum - kitchen . The stove stood against a side wall , and baking day remains an olfactory memory of mouth - watering baking smells and hot paraffin . As a matter of ...
Page 386
... Kitchen ' in the ' Women of the Empire Pavilion ' , as a memento of the Exhibition . This gave a boost to Scottish food , for the Kitchen , staffed by SWRI members , demonstrated Scottish baking , provided samples of scones and oatcakes ...
... Kitchen ' in the ' Women of the Empire Pavilion ' , as a memento of the Exhibition . This gave a boost to Scottish food , for the Kitchen , staffed by SWRI members , demonstrated Scottish baking , provided samples of scones and oatcakes ...
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