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The field surveys conducted for this study contain the facts, data and recollections - passed on or experienced - of what the people interviewed could remember and which are important from the ethnographic point of view. In many cases, this memory stretched back to facts and customs that were to be found in the first decades of the 20<sup>th</sup> century. Based on the data provided by those surveys, we will strive to provide a summary of the changes to the food culture in the Basque Country during that century.
Several factors have contributed to this diversification of food, all of which are related to technological and economic process. These include: higher family income due to the industrial expansion; development of the food industry leading to products from other regions and latitudes being available, and the new techniques applied to processing and preserving food.
{{DISPLAYTITLE: XIV. CHANGES TO THE HOUSEHOLD DIETARY REGIME DURING THE 20TH CENTURY}} {{#bookTitle:Family Diet in the Basque Country | Alimentacion_domestica_en_vasconia/en}}
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