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De Atlas Etnográfico de Vasconia
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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

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

Other dairy products

VI. CONSUMING AND PRESERVING VEGETABLE PRODUCTS

Consumption of horticultural products

Domestic preserving methods

Preserved products

Freezing

VII. PREPARING AND PRESERVING EGGS

Preparing eggs

Preserving eggs

VIII. CONSUMPTION OF AQUATIC LIFE

Marine life

    • Molluscs
    • Crustaceans
    • Frequently consumed species
    • More restricted consumption species

Fresh water life

IX. CONSUMPTION OF MUSHROOMS AND SNAILS

Mushrooms

    • Most consumed mushrooms
    • Restricted consumption species
    • Unspecified mushrooms

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

Poultry

Game dishes

Fried dishes

Fish

Desserts

Condiments

XI. BEVERAGES

Water

Lemonade

Wine

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

Txakoli wine

Cider

Beer

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

    • 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

Comidas del tiempo de Carnaval

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

Ayunos y abstinencias

Pascua de Resurrección. Pazko Eguna

Banquetes domésticos y comidas colectivas en las fiestas patronales

Ágapes en ermitas y santuarios

Comidas al finalizar trabajos colectivos

Banquetes en los ritos de pasaje

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

De la monotonía a la diversidad

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

Les grands changements

Organisation des repas

    • Fruits
    • Légumes