Diferencia entre revisiones de «Indice Alimentacion domestica en vasconia/en»
De Atlas Etnográfico de Vasconia
(Página creada con «=== Meals at Carnival time ===») |
(Página creada con «*Candlemas. Cinnamon French Toast») |
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=== [[Comidas_del_tiempo_de_Carnaval|Meals at Carnival time]] === | === [[Comidas_del_tiempo_de_Carnaval|Meals at Carnival time]] === | ||
− | *[[Candelaria_Tostadas| | + | *[[Candelaria_Tostadas|Candlemas. Cinnamon French Toast]] |
*[[San_Blas_Bendicion_de_alimentos|San Blas. Bendición de alimentos]] | *[[San_Blas_Bendicion_de_alimentos|San Blas. Bendición de alimentos]] |
Revisión del 07:10 23 oct 2017
Contenido de esta página
- 1 I. ORGANISING FOOD INTAKE
- 2 II. PRAYING AT FAMILY MEALTIMES
- 3 III. TRADITIONAL BREAD MAKING
- 4 IV. DOMESTIC SLAUGHTERING OF ANIMALS
- 5 V. MILK AND DAIRY PRODUCTS
- 6 VI. CONSUMING AND PRESERVING VEGETABLE PRODUCTS
- 7 VII. PREPARING AND PRESERVING EGGS
- 8 VIII. CONSUMPTION OF AQUATIC LIFE
- 9 IX. CONSUMPTION OF MUSHROOMS AND SNAILS
- 10 X. PREPARING THE MEALS FOR THE HOUSEHOLD
- 11 XI. BEVERAGES
- 12 XII. TOBACCO
- 13 XIII. RITUAL MEALS AND FOOD
- 13.1 Meals connected with festivities and times of the year
- 13.2 Meals at Carnival time
- 13.3 Ayunos y abstinencias
- 13.4 Pascua de Resurrección. Pazko Eguna
- 13.5 Banquetes domésticos y comidas colectivas en las fiestas patronales
- 13.6 Ágapes en ermitas y santuarios
- 13.7 Comidas al finalizar trabajos colectivos
- 13.8 Banquetes en los ritos de pasaje
- 14 XIV. TRANSFORMACIONES OPERADAS DURANTE EL PRESENTE SIGLO EN EL RÉGIMEN ALIMENTARIO DOMÉSTICO
- 15 XV. L'ALIMENTATION EN PAYS BASQUE NORD OU IPARRALDE (SYNTHESE)
I. ORGANISING FOOD INTAKE
Household meals on working days
Meals outside the home: shepherds, fishermen and others
Sunday meals
Sequence of the different dishes
Seating arrangements
The table
From the communal dish to the individual plate
Cutlery
II. PRAYING AT FAMILY MEALTIMES
Effect of the blessing
Family prayers
Rite of blessing the table
Blessing prayers
III. TRADITIONAL BREAD MAKING
General points
Preparing the oven
Wheat bread
- The trough
- Cleaning the trough
- Sieving the flour
- Kneading
- Fermentation
- Second kneading
- Dividing up the dough and shaping the loaves
- Baking
- Storing the bread
- Usual dough ingredients
- Adding boiled potato
- Product to make sweet rolls
- Other flours: barley and rye
- Rye bread
- Bread loaf
- Torta (Flatbread)
- Wholemeal bread
- Sweet rolls
- Rolls for children
- Bread with egg or chorizo sausage
Corn flour
- Area eaten
- Cornbread names and shapes
- Yeast
- Preparing cornbread
- Baking cornbread
- Eating the cornbread
- Eating talo
- Preparing talo
- Utensils to bake and toast talo
- Food eaten with talo
Rites and beliefs associated with bread
IV. DOMESTIC SLAUGHTERING OF ANIMALS
Pig slaughtering
- Black puddings: Preparation and varieties
- Chorizo sausages: Preparation, classes and drying
- Other cured meats: Sausages, salcichón (cured sausage), butifarra (blood sausage), boar's head (brawn)
- Hams
- Bacon
- Loins, ribs, ears, legs and snouts
Ewes and lambs
Nanny goats and kids
Large livestock
Rabbits
Poultry
Game
V. MILK AND DAIRY PRODUCTS
Milk
- Ewe's milk
- Cow's milk
- Goat's milk
- Ass's milk
Cheese
- Milking
- Filtering the milk
- Coagulating the milk
- Beating the curds
- Shaping the curds
- Pressing
- Adding salt
Other dairy products
VI. CONSUMING AND PRESERVING VEGETABLE PRODUCTS
Consumption of horticultural products
Domestic preserving methods
Preserved products
Freezing
VII. PREPARING AND PRESERVING EGGS
Preparing eggs
Preserving eggs
VIII. CONSUMPTION OF AQUATIC LIFE
Marine life
- Molluscs
- Crustaceans
- Frequently consumed species
- More restricted consumption species
Fresh water life
IX. CONSUMPTION OF MUSHROOMS AND SNAILS
Mushrooms
- Most consumed mushrooms
- Restricted consumption species
- Unspecified mushrooms
Snails
X. PREPARING THE MEALS FOR THE HOUSEHOLD
Heat source
Utensils
Culinary culture
Stocks and soups
Pulse and bean stews
Vegetable stews
Potato stews
Salads
Rice
Pasta
Meat
Poultry
Game dishes
Fried dishes
Fish
Desserts
Condiments
XI. BEVERAGES
Water
Lemonade
Wine
- The winery. Treading grapes in the winepress
- Extracting wine from the press
- Decanting the wine
Txakoli wine
Cider
Beer
Spirits: Eau-de-vie, Pacharán (liqueur made from fermented sloes) and others
Other beverages
Coffee
Herbal teas
XII. TOBACCO
Starting smoking
Tobacco substitutes
Growing and producing tobacco at home
Tobacco forms of presentation
Benefits attributed to tobacco
Pipes and cigarette holders
Pouches and cases
Lighters
XIII. RITUAL MEALS AND FOOD
Meals connected with festivities and times of the year
- Food gifts: Snacks and treats
- El Aguinaldo - carol singing for treats
- Christmas Eve dinner. Gabon gaba. Olentzero gaba
- Ogi salutadorea. Christmas Eve bread
- Christmas Eve dinner. Gabon afaria
- Christmas Eve dinner at the start of the century
- Christmas Eve dinner according to current surveys
Meals at Carnival time
- Noche de Santa Agueda
- Las Marzas
- Las Pascuas
- Basaratostea
- Jueves de Lardero. Eguen Zuri
Ayunos y abstinencias
Pascua de Resurrección. Pazko Eguna
Banquetes domésticos y comidas colectivas en las fiestas patronales
Ágapes en ermitas y santuarios
Comidas al finalizar trabajos colectivos
Banquetes en los ritos de pasaje
XIV. TRANSFORMACIONES OPERADAS DURANTE EL PRESENTE SIGLO EN EL RÉGIMEN ALIMENTARIO DOMÉSTICO
De la monotonía a la diversidad
XV. L'ALIMENTATION EN PAYS BASQUE NORD OU IPARRALDE (SYNTHESE)
Les grands changements
Organisation des repas
- Fruits
- Légumes