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ORGANIZACION DE LA INGESTA OTORDUAK/en

No hay cambio en el tamaño, 09:42 22 ene 2018
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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 Seating arrangements ==
The ritual of seating everyone at the table was very similar throughout the Basque Country: the father sat at the head of the table, the mother near to the fire to look after and serve the meal and the rest of the family around the table, or failing that, around the stewpot or dish in which the food was served.
Traditionally, meals were eaten in the kitchen, near to the fire and the dining-room was only used, when there was one, for large gatherings when there were many guests at home.
== FROM THE COMMUNAL DISH TO THE INDIVIDUAL PLATE From the communal dish to the individual plate ==
Around forty or fifty years ago, the majority of people ate from a communal dish, placed in the middle of the table and which everyone could reach. Everyone drank from the same water jug or from a single glass in the case of wine.
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