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La abundante información etnográfica que hemos ido acumulando desde las primeras décadas de nuestro siglo sobre la alimentación== ORGANISING FOOD INTAKE == The wealth of ethnographic information on food accumulated since the early decades of our century reveals that a large number of professions, nos permite afirmar que en la segunda mitad del siglo XIX un elevado número de ocupacionesincluding shepherds, como pastoresfishermen, pescadoreswoodcutters, leñadorescoalmen, carbonerosetc., only had two meals a day in the second half of the 19th century. At that time, some farmers and the majority of people living in urban centres, working in trade, industry, services and other professions, already had three main meals a day that in general coincided with what we call ''breakfast, lunch'' and ''dinner.'' === Distribution of the meals === The two main meals were traditionally known as ''gosaria ''and ''bazkaria. ''Until the 1940s-1950s, only shepherds, fishermen and other professions who worked far from home continued to follow that pattern, as we will see below. Nearly the whole population has shifted from eating these two basic meals to three main meals: breakfast, the main meal and dinner. Two others were then adde, which were the afternoon snack and a mid-morning snack to complement breakfast eaten just after waking up. === Composition of each meal === The best prepared and heartiest meal is at midday, followed by dinner and the morning intake of food, which does not take place as a single act, but rather at different times throughout the morning, with the times and composition differing according to the time of the year, the work carried out and the region. Children, practically year round, and adults, during the long summer afternoons, satisfy their hunger with an afternoon snacks that, in some places and situations in winter, is the same as dinner, with high tea as it is known ending the food eaten during the day. === Lunch. Bazkaria === The midday meal is usually known as ''bazkaria.'' Vegetables and animal proteins have been the base of the main meal of the day. Stew, ''lapikokoa, ''generally made using beans, potatoes and pork products, such as bacon, chorizo sausage or ribs, has been the basis of the meals in Bizkaia, Gipuzkoa, Alava and other regions of the country. The way of serving it varied and it was either a single dish with all the ingredients or divided into its components: the stock, the beans and finishing with the aforementioned pork products. === Afternoon snack === Children regularly have this snack throughout the year and it is, in general a piece of bread with chocolate, cheese, chorizo, ham or similar, etcbiscuits and fruit. Men involved in heavy work also have an afternoon snack of a sandwich or food similar to that of the ''hamaiketakoa. ''Many women have a white coffee, and sometimes hot chocolate, with biscuits or pastries. === Dinner. Afaria === The last meal is after the end of the day's work. Traditionally, the family gathered together for the meal. However, in recent years, as the result of the social changes that have happened and due to the influence of television, the members eat separately in many households, organising the times, menu and even the place where they have dinner to the television schedule. The menu varies according to the times of the year, realizaban únicamente dos comidas al díathe regions and the customs of each family. It ranges from very frugal dinners such as an omelette and milk to those consisting of two courses and dessert that are always lighter than the midday meals.
== MEALS OUTSIDE THE HOME: SHEPHERDS, FISHERMEN AND OTHERS ==
