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De Atlas Etnográfico de Vasconia
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I. ORGANISING FOOD INTAKE

Household meals on working days

Morning refreshments

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

III. TRADITIONAL BREAD MAKING

General points

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

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

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

Rites and beliefs associated with bread

IV. DOMESTIC SLAUGHTERING OF ANIMALS

Pig slaughtering

Timing of the slaughter and beliefs

Gutting

    • 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

Leafy vegetables

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

Toxicity

Growing button mushrooms

Preparing mushrooms

Introducing new species

Harvesting

Species description

    • 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

The press

Cider making

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

Carnival

Traditional Carnival dishes

Fasting and abstinence

Canon law

Easter Sunday

Rites with bread and water

Household celebratory meals and communal meals to mark the patron saints' festivities

Celebrations at chapels and shrines

Light refreshments at the end of mass

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 to celebrate the rites of passage

Baptism

Birthday parties

First Holy Communions

Weddings

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

From monotony to diversity

End of autarky

New equipment

More recent transitions

XV. DIET IN THE NORTHERN BASQUE COUNTRY OR IPARRALDE (SUMMARY)