Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 92
... seventeenth century . The imposts having been paid , coastal re - export was frequent . Merchants sent wine from Aberdeen to Banff , Bowness , Cowie , Findhorn , Fraserburgh , Moray , Peterhead , Stonehaven . Wine reached Aberdeen from ...
... seventeenth century . The imposts having been paid , coastal re - export was frequent . Merchants sent wine from Aberdeen to Banff , Bowness , Cowie , Findhorn , Fraserburgh , Moray , Peterhead , Stonehaven . Wine reached Aberdeen from ...
Page 259
... seventeenth century , the acreage of oats had begun to increase and in the Lowland areas bere - meal dishes were falling out of favour ( except insofar as bere was a regular constituent in broth ) . Amongst the poorer classes in the ...
... seventeenth century , the acreage of oats had begun to increase and in the Lowland areas bere - meal dishes were falling out of favour ( except insofar as bere was a regular constituent in broth ) . Amongst the poorer classes in the ...
Page 346
... seventeenth century . He does not allocate foods to meals , but this may not matter too much if dinner and supper were relatively undifferentiated in the early seventeenth century . Much ' keale ' was eaten , and ' brues ' of different ...
... seventeenth century . He does not allocate foods to meals , but this may not matter too much if dinner and supper were relatively undifferentiated in the early seventeenth century . Much ' keale ' was eaten , and ' brues ' of different ...
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