Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 156
... nineteenth century , was that of eating breakfast at the plough - tail when it was first yoked in spring . This carries a faint echo of streeking the plough , as also does a seventeenth - century practice : ' When they go to plough ...
... nineteenth century , was that of eating breakfast at the plough - tail when it was first yoked in spring . This carries a faint echo of streeking the plough , as also does a seventeenth - century practice : ' When they go to plough ...
Page 201
... century came to be nicknamed the ' pease - bread year'.10 Peas were also an article of trade ; in 1791 , for example ... nineteenth century . It was reckoned as bread of the third sort in the seventeenth century , the materials for which ...
... century came to be nicknamed the ' pease - bread year'.10 Peas were also an article of trade ; in 1791 , for example ... nineteenth century . It was reckoned as bread of the third sort in the seventeenth century , the materials for which ...
Page 202
A Compendium of Scottish Ethnology. nineteenth centuries , their use as a common food diminished . Already by the seventeenth century the eating of pease - bread or bean - bread alone was associated with the poor , and about 1800 in Fife ...
A Compendium of Scottish Ethnology. nineteenth centuries , their use as a common food diminished . Already by the seventeenth century the eating of pease - bread or bean - bread alone was associated with the poor , and about 1800 in Fife ...
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