La abundante información etnográfica que hemos ido acumulando desde las primeras décadas de nuestro siglo sobre la alimentación, nos permite afirmar que en la segunda mitad del siglo XIX un elevado número de ocupaciones, como pastores, pescadores, leñadores, carboneros, etc., realizaban únicamente dos comidas al día.
En el Goiherri guipuzcoano y en otras comarcas del país== MEALS OUTSIDE THE HOME: SHEPHERDS, tenían lugarFISHERMEN AND OTHERS == Bermeo fishermen (B), respectivamenteup to a few decades ago, sobre las diez de la mañana y las cuatrogot up at five in the morning when at sea, had a coffee and started working. Around 10.00 a.m., depending on the fishing, they had the first meal that was called ''armuzue. ''They would then continue to work until around four or five in the afternoon, always depending on the fishing tasks, when they would stop for the second meal, ''marmitxe. ''Nowadays, nearly all the boats follow the shore timetables, in other words, they have breakfast between half-past seven and eight, have lunch at around one p.m. and have dinner at about 7.00 p.m. == SUNDAY MEALS == On Sundays, people have a lighter breakfast-seis de la tardebrunch and they have a later and better midday lunch. They sometimes skip the afternoon snack and dinner or high tea is similar to the one on weekdays. The midday meal has traditionally consisted of, in most of the country, soup, chickpeas, the meat used to flavour and in the cooking of the former, with the meat used to add its flavour and juices to those dishes, in a tomato sauce; along with the odd dish such as salt cod, chicken or rabbit and homemade desserts (rice pudding, custard, egg custard, etc.) or fruit. In addition to the wine, many men also had coffee, a glass of spirit and cigar to round off such a splendid meal.
== SEATING ARRANGEMENTS ==
