Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 217
... porridge.16 The provision of wheaten bread and beer was for the middle meal of the day , and also , though more rarely , for breakfast or supper . The three- meal system was clearly firmly established by the mid - nineteenth century ...
... porridge.16 The provision of wheaten bread and beer was for the middle meal of the day , and also , though more rarely , for breakfast or supper . The three- meal system was clearly firmly established by the mid - nineteenth century ...
Page 362
... Porridge and milk , and an egg . Porridge , home - baked bread , and tea on Sundays and Mondays 1970s : Porridge , bacon and egg ; cereal , toast and tea on Sundays3 One Lanarkshire family had a strong churchgoing tradition , and ...
... Porridge and milk , and an egg . Porridge , home - baked bread , and tea on Sundays and Mondays 1970s : Porridge , bacon and egg ; cereal , toast and tea on Sundays3 One Lanarkshire family had a strong churchgoing tradition , and ...
Page 476
... porridge , 190 , 258 , 263 , 356 , 370 , 403 , 404 Aberdeenshire , 6 , 218 , 259-60 , 352 , 368 , 369 ale with , 260 , 347 , 370 Angus , 256 Argyll , 349 Ayrshire , 349 Banffshire , 352 beer with , 348 , 349 , 350 breakfasts , 164 , 217 ...
... porridge , 190 , 258 , 263 , 356 , 370 , 403 , 404 Aberdeenshire , 6 , 218 , 259-60 , 352 , 368 , 369 ale with , 260 , 347 , 370 Angus , 256 Argyll , 349 Ayrshire , 349 Banffshire , 352 beer with , 348 , 349 , 350 breakfasts , 164 , 217 ...
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