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Texto reemplazado: «<sup>th</sup> century» por «th century»
== The hearth ==
The concept of the hearth being at the centre of the life of the household is captured in this sentence from the end of the 16<sup>th</sup> 16th century: ''Subako etxea, gorputz odol bagea'' (A house without a hearth is like a body without blood).
The hearth has been at the heart of home life right down to the present and was where the food was prepared. Yet this domestic heat source has evolved which has in turn affected the way of preparing and processing food.
This low stove, standing against one of the house’s load-bearing walls, was more common. In those cases, the smoke was funnelled through a range hood, which was also against the wall, up through a flue or chimney up through the roof.
Until the early 20<sup>th</sup> 20th century, in the rural areas and even in towns, the meals were prepared on or next to the hearth or low stove: ''besu'' (Zeanuri-B), ''supazter'' (Iholdi-Ip), ''behekosu'' (Ezkio-G) or ''fuego de suelo [''ground hearth] (Arráyoz-N).
An important element of this stove for preparing the food was the ''llar [''fireplace hanger], ''lahatz'' (Ispoure-Ip), ''laratzu'' (Zeanuri-B), ''elatz'' (ElosuaBergara-G), ''labatz'' (Ezkurra-N), consisting of a large chain ending in a hook hanging down from a cross bar inside the flue. The height over the fire was adjusted using the links of the chain and the hooks in the last section, which anchored the system in place. The cauldrons, ''galdailla, maskillu ''(Zeanuri-B), ''hertz haundia ''(Ispoure-Ip), were hung from the ''llar.''
