Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 12
... levels of society , but as a general rule , there is likely to have been a constant trickling down to lower social levels of higher level eating and drinking habits , either directly or with adaptations . Even if the higher echelons ...
... levels of society , but as a general rule , there is likely to have been a constant trickling down to lower social levels of higher level eating and drinking habits , either directly or with adaptations . Even if the higher echelons ...
Page 99
... social levels were affected , but eventually the ways of eating and the structure of meals everywhere were transformed . The main common feature is that chocolate , coffee and tea were hot drinks , which laid a basis for a new range of ...
... social levels were affected , but eventually the ways of eating and the structure of meals everywhere were transformed . The main common feature is that chocolate , coffee and tea were hot drinks , which laid a basis for a new range of ...
Page 342
... social change.1 Palmer's work relates to the upper social levels , and he says little or nothing about ordinary folk . In Scotland the times and frequency of meals of the gentry would have largely kept pace with their English ...
... social change.1 Palmer's work relates to the upper social levels , and he says little or nothing about ordinary folk . In Scotland the times and frequency of meals of the gentry would have largely kept pace with their English ...
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