Table of contents
De Atlas Etnográfico de Vasconia
Revisión del 07:21 2 jul 2019 de Admin (discusión | contribuciones)
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
- 4.1 Pig slaughtering
- 4.1.1 Fattening
- 4.1.2 Timing of the slaughter and beliefs
- 4.1.3 Slaughter
- 4.1.4 Carcass singeing
- 4.1.5 Gutting
- 4.1.6 Cooling and resting
- 4.1.7 Weighing and jointing
- 4.1.8 Cured meats
- 4.1.9 Preserving others parts of the pig
- 4.1.10 Gifts at slaughter time
- 4.1.11 Changes in the domestic slaughtering of the pig
- 4.2 Ewes and lambs
- 4.3 Nanny goats and kids
- 4.4 Large livestock
- 4.5 Rabbits
- 4.6 Poultry
- 4.7 Game
- 4.1 Pig slaughtering
- 5 V. MILK AND DAIRY PRODUCTS
- 6 VI. CONSUMING AND PRESERVING VEGETABLE PRODUCTS
- 7 VII. PREPARING AND PRESERVING EGGS
- 8 VIII. EATING AQUATIC LIFE
- 9 IX. EATING 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 Fasting and abstinence
- 13.4 Easter Sunday
- 13.5 Household celebratory meals and communal meals to mark the patron saints' festivities
- 13.6 Celebrations at chapels and shrines
- 13.7 Meals at the end of collective work
- 13.8 Meals to celebrate the rites of passage
- 14 XIV. CHANGES TO THE HOUSEHOLD DIETARY REGIME DURING THE 20TH CENTURY
- 15 XV. FOOD IN IPARRALDE - THE NORTHERN BASQUE COUNTRY
I. ORGANISING FOOD INTAKE
Household meals on working days
Distribution of the meals
Times
Composition of each meal
Morning refreshments
Lunch
Afternoon snack
Dinner
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
Blessing formulas in Basque
Blessing formulas in Spanish
Remembering dead relatives
Prayers after meals
Polite forms of address
Tongue-in-cheek blessings
III. TRADITIONAL BREAD MAKING
General points
Frequency of the batch bakes
The flours
Preparing the oven
Utensils used and operations carried out in the oven: Fuelling, lighting and cleaning spreading and building up the embers, sweeping the floor, loading and removing the loaves
The fuel
Other uses of the oven
Wheat bread
Yeast: Source, storage and preparation
Kneading and preparing the individual loaves
- The trough
- Cleaning the trough
- Sieving the flour
- Kneading
- Fermentation
- Second kneading
- Dividing up the dough and shaping the loaves
- Baking
- Storing the bread
Additions to the wheat flour
- Usual dough ingredients
- Adding boiled potato
- Product to make sweet rolls
- Other flours: barley and rye
- Rye bread
Shape and weight of the bread. Types of bread
- Bread loaf
- Torta (Flatbread)
- Wholemeal bread
- Sweet rolls
- Rolls for children
- Bread with egg or chorizo sausage
The bread today
Corn flour
Cornbread
- Area eaten
- Cornbread names and shapes
- Yeast
- Preparing cornbread
- Baking cornbread
- Eating the cornbread
Talo (Corn flatbread)
- Eating talo
- Preparing talo
- Utensils to bake and toast talo
- Food eaten with talo
Morokil (Corn porridge) and similar cereal porridges
Rites and beliefs associated with bread
Ritual treatment of household bread
The bread offered to beggars
Bread handed out at church
Offertory bread: During the funeral, at the family grave, on All Saints and All Souls'
IV. DOMESTIC SLAUGHTERING OF ANIMALS
Pig slaughtering
Fattening
Timing of the slaughter and beliefs
Slaughter
Carcass singeing
Gutting
Cooling and resting
Weighing and jointing
Cured meats
- 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)
Preserving others parts of the pig
- Hams
- Bacon
- Loins, ribs, ears, legs and snouts
Gifts at slaughter time
Changes in the domestic slaughtering of the pig
Ewes and lambs
Slaughter
Cured meats
Nanny goats and kids
Large livestock
Cattle. Cecina (Cured, air-dried beef)
Horses
Rabbits
Poultry
Hens, chickens, capons and cockerels
Turkeys
Doves and pigeons
Ducks and geese
Game
V. MILK AND DAIRY PRODUCTS
Milk
Types, consumption and marketing
- Ewe's milk
- Cow's milk
- Goat's milk
- Ass's milk
Spoiled milk
Hot stones
Cream
Colostrum
Cheese
The cheeses depending on the type of milk
Traditional methods for making ewe's cheese
- Milking
- Filtering the milk
- Coagulating the milk
- Beating the curds
- Shaping the curds
- Pressing
- Adding salt
Whey
Maturing and storing the cheeses
Shapes and types of cheese
Marketing the cheese
Utensils used to make the cheese
Other dairy products
Curd cheese
Junket
Butter
Yoghurt
VI. CONSUMING AND PRESERVING VEGETABLE PRODUCTS
Consumption of horticultural products
Pulses and beans
Leafy vegetables and other vegetable products
Domestic preserving methods
Drying
Preserving using sugar
Preserving in vinegar
Bottling and canning
Cold preservation
Preserved products
Fruit
Dried fruit and nuts
Pulses and beans
Vegetables
Freezing
Pulses and beans
Leafy vegetables
Fruit
Mushroom
Other non-plant products
Cooked food
Frozen food
VII. PREPARING AND PRESERVING EGGS
Preparing eggs
Baked
Cooked in water
Cooked in oil
Added to other ingredients
Other applications
Preserving eggs
Preserving in lime
Preserving in salt
Other preserving procedures
VIII. EATING AQUATIC LIFE
Marine life
Shellfish
- Molluscs
- Crustaceans
Fish
- Most frequently eaten species
- Species eaten less frequently
Elvers: Fishing and preparation
Fresh water life
River fish
Crustaceans
Frogs
IX. EATING MUSHROOMS AND SNAILS
Mushrooms
Toxicity
Preserving
Growing button mushrooms
Preparing mushrooms
Introducing new species
Harvesting
Species description
- Most consumed mushrooms
- Restricted consumption species
- Unspecified mushrooms
Snails
Varieties harvested
Harvest periods
Different attitudes to eating snails
Keeping the harvested snails
Cleaning the snails
Cooking the snails
Preparing the snails
Making stock using the cooking water
X. PREPARING THE MEALS FOR THE HOUSEHOLD
The Hearth
Utensils
Culinary culture
Stocks and soups
Pulse and bean stews
Vegetable stews
Potato stews
Salads
Rice
Pasta
Meat
Pork
Mutton and lamb
Beef and veal
Poultry
Game dishes
Fried dishes
Fish
Desserts
Condiments
Vegetable seasonings
Oil
Animal-based seasonings
Other condiments
XI. BEVERAGES
Water
Lemonade
Wine
Consumption
Production area and types of grape
Wine making
- The winery. Treading grapes in the winepress
- Extracting wine from the press
- Decanting the wine
Types of wine
Txakoli wine
Making Txakoli
Cider
Harvesting the apples
The press
Cider making
Drinking and bottling
Pitarra (apple must)
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
The Christmas cycle
- 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
Christmas desserts: Intxaursaltza (Nut Sauce), compote, cinnamon soup, nougat and marzipan, sugared almonds
Christmas Day, New Year's Eve, New Year's Day, Epiphany
Meals at Carnival time
Candlemas. Cinnamon French Toast
San Blas. Blessing of food
Postulations and communal meals
- St. Agatha's Eve
- Las Marzas (groups of young people singing to welcome March)
- Las Pascuas (groups of young people singing to celebrate Easter)
- Basaratostea (Sunday after St. Agatha's Day)
- Fat Thursday
Carnival
Traditional Carnival dishes
Fasting and abstinence
Canon law
Food on fasting and abstinence days
Easter Sunday
Rites with bread and water
Easter cake
Household celebratory meals and communal meals to mark the patron saints' festivities
Celebrations at chapels and shrines
Light refreshments at the end of mass
Pilgrimage meals
Blessing food at shrines
Brotherhood celebratory meals
Meals at the end of collective work
Pig slaughtering
Finishing the roofing of a house
Auzolan (neighbourhood labour) meals Community work
Meals at the end of collaborative work
Meals to celebrate the rites of passage
Delivery and birth
Baptism
Birthday parties
First Holy Communions
Weddings
Funeral wakes
XIV. CHANGES TO THE HOUSEHOLD DIETARY REGIME DURING THE 20TH CENTURY
From monotony to diversity
End of autarky
Home-made products
Changes in daily diet
Attitudes towards food
Changes in social context
New equipment
More recent transitions
