Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 215
... wheaten bread . In Angus , in east - central Scotland , wheaten bread was becoming commoner by 1813.8 9 It is likely that the concept of sandwiches consisting of two half or whole slices spread with butter and with a filling in between ...
... wheaten bread . In Angus , in east - central Scotland , wheaten bread was becoming commoner by 1813.8 9 It is likely that the concept of sandwiches consisting of two half or whole slices spread with butter and with a filling in between ...
Page 217
... wheaten bread and butter for breakfast , with tea , whereas the men remained faithful to 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 ...
... wheaten bread and butter for breakfast , with tea , whereas the men remained faithful to 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 ...
Page 256
... wheaten bread was eaten regularly enough by the higher classes , who had baking ovens in their houses or could afford to buy such bread from bakeries in the towns and cities . The word ' loaf ' is now in general use , throughout Britain ...
... wheaten bread was eaten regularly enough by the higher classes , who had baking ovens in their houses or could afford to buy such bread from bakeries in the towns and cities . The word ' loaf ' is now in general use , throughout Britain ...
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