Table of contents
De Atlas Etnográfico de Vasconia
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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 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. TRANSFORMATIONS UNDERGONE DURING THE PRESENT CENTURY IN THE FAMILY’S FOOD REGIME
- 15 XV. DIET IN THE NORTHERN BASQUE COUNTRY OR IPARRALDE (SUMMARY)
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
Blessing formulas in Basque
Blessing formulas in Spanish
Remembering dead relatives
Prayers after meals
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
Marketing the cheese
Utensils used to make the cheese
Other dairy products
Junket
Butter
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
Cold preservation
Preserved products
Fruit
Dried fruit and nuts
Pulses and beans
Vegetables
Freezing
Pulses and beans
Fruit
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
Other preserving procedures
VIII. CONSUMPTION OF AQUATIC LIFE
Marine life
Shellfish
- Molluscs
- Crustaceans
Fish
- Frequently consumed species
- More restricted consumption species
Elvers: Fishing and preparation
Fresh water life
River fish
Frogs
IX. CONSUMPTION OF MUSHROOMS AND SNAILS
Mushrooms
Growing button mushrooms
Introducing new species
Harvesting
- Most consumed mushrooms
- Restricted consumption species
- Unspecified mushrooms
Snails
Harvest periods
Different attitudes to eating snails
Keeping the harvested snails
Cooking the snails
Preparing the 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
Pork
Mutton and lamb
Beef and veal
Poultry
Game dishes
Fried dishes
Fish
Desserts
Condiments
Vegetable seasonings
Oil
Animal-based seasonings
XI. BEVERAGES
Water
Lemonade
Wine
Production area and types of grape
Wine making
- The winery. Treading grapes in the winepress
- Extracting wine from the press
- Decanting the wine
Txakoli wine
Making Txakoli
Cider
Harvesting the apples
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
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
Traditional Carnival dishes
Fasting and abstinence
Easter Sunday
Household celebratory meals and communal meals to mark the patron saints' festivities
Celebrations at chapels and shrines
Brotherhood celebratory meals
Meals at the end of collective work
Pig slaughtering
Finishing the roofing of a house
Meals to celebrate the rites of passage
Baptism
XIV. TRANSFORMATIONS UNDERGONE DURING THE PRESENT CENTURY IN THE FAMILY’S FOOD REGIME
From monotony to diversity
New equipment