Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 76
... meat.17 QUALITY CONTROL AND OFFAL There were strict controls to maintain the quality of meat sold , which was good for the consumer if it could be afforded . In Dundee , for example , ' appressiatores carnium ' were appointed , their ...
... meat.17 QUALITY CONTROL AND OFFAL There were strict controls to maintain the quality of meat sold , which was good for the consumer if it could be afforded . In Dundee , for example , ' appressiatores carnium ' were appointed , their ...
Page 265
A Compendium of Scottish Ethnology. 18 Meat For the last two and half centuries , at least , the available sources suggest that the eating of fresh meat was relatively rare amongst the rural population except on festival occasions , though ...
A Compendium of Scottish Ethnology. 18 Meat For the last two and half centuries , at least , the available sources suggest that the eating of fresh meat was relatively rare amongst the rural population except on festival occasions , though ...
Page 464
... meat ; dried meat ; flesh markets ; goat's meat ; lamb ; mutton ; offal ; pickled meat ; pork ; potted meat ; poultry ; raw meat ; roast meat ; salt meat ; seal meat ; smoked meat ; stewed meat ; veal ; venison ; whale meat meat hooks ...
... meat ; dried meat ; flesh markets ; goat's meat ; lamb ; mutton ; offal ; pickled meat ; pork ; potted meat ; poultry ; raw meat ; roast meat ; salt meat ; seal meat ; smoked meat ; stewed meat ; veal ; venison ; whale meat meat hooks ...
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