Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 348
... oatmeal or barley meal , with or without milk , or a piece of butter . Dinner was six hours later , at 3 p.m. , when cakes of oat- or bere - meal , with milk or occasionally boiled cabbage , but frequently bread alone , were eaten ...
... oatmeal or barley meal , with or without milk , or a piece of butter . Dinner was six hours later , at 3 p.m. , when cakes of oat- or bere - meal , with milk or occasionally boiled cabbage , but frequently bread alone , were eaten ...
Page 403
... oatmeal , and even the Aberdeen ' butterie rowie ' , which she compared , oddly , to the French croissant . ' The book reflects the modern interest in regional foods , and the role of ' tradition ' is made much of . What does tradition ...
... oatmeal , and even the Aberdeen ' butterie rowie ' , which she compared , oddly , to the French croissant . ' The book reflects the modern interest in regional foods , and the role of ' tradition ' is made much of . What does tradition ...
Page 471
... oatmeal ; skirly oatmeal bannocks , 80-1 , 124 , 142 , 174 , 176 , 177 , 191 , 347 oatmeal bread , 302 , 347 Argyll , 349 baking stones , 326 Beltane , 174 Highlands , 404 Moray , 174 saps , 101 seventeenth century diet , 124 Skye , 295 ...
... oatmeal ; skirly oatmeal bannocks , 80-1 , 124 , 142 , 174 , 176 , 177 , 191 , 347 oatmeal bread , 302 , 347 Argyll , 349 baking stones , 326 Beltane , 174 Highlands , 404 Moray , 174 saps , 101 seventeenth century diet , 124 Skye , 295 ...
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