Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 272
... salt in the diet is striking . Salt was used in vast quantities in the preservation of meat , as well as of fish . A salty diet was fully and freely accepted , and just as in parts of central Europe a taste for sour soups has not been ...
... salt in the diet is striking . Salt was used in vast quantities in the preservation of meat , as well as of fish . A salty diet was fully and freely accepted , and just as in parts of central Europe a taste for sour soups has not been ...
Page 350
... salt , but no yeast , into round cakes an inch ( 2.5 cm ) thick , then baked on a girdle over a clear fire , and finally toasted before it , in exactly the same procedure as for baking oatcakes , which , when made in this district ...
... salt , but no yeast , into round cakes an inch ( 2.5 cm ) thick , then baked on a girdle over a clear fire , and finally toasted before it , in exactly the same procedure as for baking oatcakes , which , when made in this district ...
Page 481
... salt bannocks , 169 , 170-2 , 184-5 , 194 , 387 salt beef , 122 , 164 , 267 , 268–9 , 272 , 348 , 349 , 350 salt butter , 242 , 243 , 244 , 252 salt fish , 272 salt geese , 122 , 312 salt hearts , 270 salt herrings , 184 , 262 , 295 ...
... salt bannocks , 169 , 170-2 , 184-5 , 194 , 387 salt beef , 122 , 164 , 267 , 268–9 , 272 , 348 , 349 , 350 salt butter , 242 , 243 , 244 , 252 salt fish , 272 salt geese , 122 , 312 salt hearts , 270 salt herrings , 184 , 262 , 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