Diferencia entre revisiones de «Indice Alimentacion domestica en vasconia/en»

Revisión del 06:58 23 oct 2017 (ver código) Admin (discusión | contribuciones) (Página creada con «=== Cider ===») ← Edición anterior		Revisión del 06:58 23 oct 2017 (ver código) Admin (discusión | contribuciones) (Página creada con «*Harvesting the apples») Edición siguiente →
Línea 469:		Línea 469:
	=== [[Sagardoa_La_sidra|Cider]] ===		=== [[Sagardoa_La_sidra|Cider]] ===
−	*[[Recogida_de_la_manzana|Recogida de la manzana]]	+	*[[Recogida_de_la_manzana|Harvesting the apples]]
	*[[El_lagar_Dolara|El lagar. Dolara]]		*[[El_lagar_Dolara|El lagar. Dolara]]

---

Revisión del 06:58 23 oct 2017

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. 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

• Crustaceans

• Frogs

 

IX. CONSUMPTION OF 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

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

• 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

• El lagar. Dolara

• Elaboración de la sidra

• Consumo y embotellado

• Pitarra

La cerveza

Licores: Aguardiente, pacharán y otros

Otras bebidas

El café

Las infusiones

 

XII. TABACO

Iniciación en el hábito de fumar

Sucedáneos del tabaco

Cultivo y elaboración domésticos del tabaco

Formas de presentación del tabaco

Ventajas atribuidas al tabaco

Pipas y boquillas

Petacas y pitilleras

Encendedores

 

XIII. ALIMENTOS Y COMIDAS RITUALES

Comidas ligadas a festividades y tiempos del calendario

• El ciclo de la Navidad

• • Obsequios de alimentos: Colaciones y aguinaldos
  • Cuestaciones del aguinaldo
  • La cena de nochebuena. Gabon gaba. Olentzero gaba

• • • Ogi salutadorea. Pan de Nochebuena
    • Cena de Nochebuena. Gabon afaria
    • La cena de Nochebuena a principios de siglo
    • La cena de Nochebuena según las actuales encuestas

• Postres navideños: lntxaursaltza, compota, sopa cana, turrones y mazapanes, almendras garrapiñadas

• Natividad/Eguberri, Nochevieja/Gabonzar, Año Nuevo/Urteberri, Día de Reyes/Erregena

Comidas del tiempo de Carnaval

• Candelaria. Tostadas

• San Blas. Bendición de alimentos

• Postulaciones y comidas colectivas

• • Noche de Santa Agueda
  • Las Marzas
  • Las Pascuas
  • Basaratostea
  • Jueves de Lardero. Eguen Zuri

• Carnavales. Ihauteriak

• Platos tradicionales de Carnaval

Ayunos y abstinencias

• Legislación canónica

• La alimentación en los días de ayuno y abstinencia

Pascua de Resurrección. Pazko Eguna

• Ritos con el pan y el agua

• La torta pascual. Paskopilla, morrokoa, ranzopil

Banquetes domésticos y comidas colectivas en las fiestas patronales

Ágapes en ermitas y santuarios

• Refacción a la conclusión de la misa

• Comidas de romería

• Bendición de alimentos en ermitas

• Banquetes de Cofradías y Hermandades

Comidas al finalizar trabajos colectivos

• Txarriboda. Matanza del cerdo

• Bizkar-festa. Remate del tejado de una casa

• Comidas de auzolan. Trabajos comunitarios

• Comidas a la conclusión de trabajos de colaboración

Banquetes en los ritos de pasaje

• Parto y nacimiento

• Bautizo

• Fiestas de cumpleaños. Urtebetetzeak

• Primeras comuniones

• Bodas. Ezteguak

• Agapes funerarios

 

XIV. TRANSFORMACIONES OPERADAS DURANTE EL PRESENTE SIGLO EN EL RÉGIMEN ALIMENTARIO DOMÉSTICO

De la monotonía a la diversidad

• Pérdida de la autarquía

• Elaboraciones domésticas

• Modificaciones en la dieta cotidiana

• Actitudes ante a la alimentación

• Transformaciones del contexto social

• Nuevos equipamientos

• Transiciones más recientes

 

XV. L'ALIMENTATION EN PAYS BASQUE NORD OU IPARRALDE (SYNTHESE)

Les grands changements

Organisation des repas

• Organisation de la table

• Les repas particuliers au cours de la vie, tout au long de l'année

• Les productions fruitières et végetables

• • Fruits
  • Légumes

• Les rites avant et pendant le repas

• Le pain

• Le lait

• La viande

• Les oeufs - Les poissons - Les escargots

• Le miel

• Les assaisonnements

• Les boissons: vin - cidre - alcool - café - eau – tisane

• Le tabac