Table of contents

I. ORGANISING FOOD INTAKE

Household meals on working days

• Distribution of the meals

• Times

• Composition of each meal

Morning refreshments

• Lunch

• Afternoon snack

• Dinner

 

II. PRAYING AT FAMILY MEALTIMES

Blessing prayers

Polite forms of address

• Tongue-in-cheek blessings

 

III. TRADITIONAL BREAD MAKING

General points

• Frequency of the batch bakes

Preparing the oven

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

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

Large livestock

• Cattle. Cecina (Cured, air-dried beef)

• Horses

Poultry

• Hens, chickens, capons and cockerels

• Turkeys

• Doves and pigeons

• Ducks and geese

 

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

Other dairy products

• Curd cheese

Butter

• Yoghurt

 

VI. CONSUMING AND PRESERVING VEGETABLE PRODUCTS

Domestic preserving methods

Preserving in vinegar

• Bottling and canning

Freezing

Fruit

• Mushroom

 

VII. PREPARING AND PRESERVING EGGS

Preserving eggs

Preserving in lime

• Preserving in salt

 

VIII. CONSUMPTION OF AQUATIC LIFE

Marine life

Shellfish

• • Molluscs
  • Crustaceans

Fish

• • Frequently consumed species
  • More restricted consumption species

Fresh water life

River fish

• Crustaceans

 

IX. CONSUMPTION OF MUSHROOMS AND SNAILS

Mushrooms

Toxicity

• Preserving

Species description

• • Most consumed mushrooms
  • Restricted consumption species
  • Unspecified mushrooms

Snails

• Varieties harvested

Keeping the harvested snails

• Cleaning the snails

Preparing the snails

• Making stock using the cooking water

 

X. PREPARING THE MEALS FOR THE HOUSEHOLD

Condiments

Animal-based seasonings

• Other condiments

 

XI. BEVERAGES

Wine

• Consumption

Wine making

• • The winery. Treading grapes in the winepress
  • Extracting wine from the press
  • Decanting the wine

• Types of wine

Cider

Cider making

• Drinking and bottling

• Pitarra (apple must)

 

 

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

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

Fasting and abstinence

Canon law

• Food on fasting and abstinence days

Easter Sunday

Rites with bread and water

• Easter cake

Celebrations at chapels and shrines

Light refreshments at the end of mass

• Pilgrimage meals

• Blessing food at shrines

Meals at the end of collective work

Auzolan (neighbourhood labour) meals Community work

• Meals at the end of collaborative work

Meals to celebrate the rites of passage

• Delivery and birth

Weddings

• Funeral wakes

 

XIV. TRANSFORMATIONS UNDERGONE DURING THE PRESENT CENTURY IN THE FAMILY’S FOOD REGIME

From monotony to diversity

End of autarky

• Home-made products

• Changes in daily diet

• Attitudes towards food

• Changes in social context