Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 19
... period of very rapid change . Hot drinks , namely chocolate , tea and coffee , and their accompanying paraphernalia of cups , tea and coffee pots , tables , etc. , became established in households and in the towns coffee houses began to ...
... period of very rapid change . Hot drinks , namely chocolate , tea and coffee , and their accompanying paraphernalia of cups , tea and coffee pots , tables , etc. , became established in households and in the towns coffee houses began to ...
Page 65
... period of hardship has been prominent in what has been said . In fact there were two hungry periods in the course of the year . Spring was one , but there was also the period just before the grain harvest , in June to July , known to ...
... period of hardship has been prominent in what has been said . In fact there were two hungry periods in the course of the year . Spring was one , but there was also the period just before the grain harvest , in June to July , known to ...
Page 71
... period in the story of the food of the Scots . In certain respects it was a cohesive period , with much of what was normally eaten deriving from the country's natural resources . But over the 400 years , there were also great changes ...
... period in the story of the food of the Scots . In certain respects it was a cohesive period , with much of what was normally eaten deriving from the country's natural resources . But over the 400 years , there were also great changes ...
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