Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 49
... taste . For some people , once the taste is acquired and it is , indeed , an acquired taste - then it is a ' must ' every year and the price is no obstacle.73 Further details come from the Northern Isles , where fowls and their eggs ...
... taste . For some people , once the taste is acquired and it is , indeed , an acquired taste - then it is a ' must ' every year and the price is no obstacle.73 Further details come from the Northern Isles , where fowls and their eggs ...
Page 403
A Compendium of Scottish Ethnology. 25 Is There a Taste of Scotland ? The concept of ' a taste of Scotland ' can be traced back at least to the title of a book of recipes published in 1970 by the Irish writer Theodora Fitzgibbon . It was ...
A Compendium of Scottish Ethnology. 25 Is There a Taste of Scotland ? The concept of ' a taste of Scotland ' can be traced back at least to the title of a book of recipes published in 1970 by the Irish writer Theodora Fitzgibbon . It was ...
Page 404
... taste was moving in a Lowland direction in the early nineteenth century as the Lowland agricul- tural improvement period began to spread its effects . Oatcakes are still widely used in the homes , on the breakfast tables of Scottish ...
... taste was moving in a Lowland direction in the early nineteenth century as the Lowland agricul- tural improvement period began to spread its effects . Oatcakes are still widely used in the homes , on the breakfast tables of Scottish ...
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