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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

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

    • 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

Meals at Carnival time

    • 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

Easter Sunday

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

Celebrations at chapels and shrines

Meals at the end of collective work

Meals to celebrate the rites of passage

XIV. CHANGES TO THE HOUSEHOLD FOOD SYSTEM DURING THE PRESENT CENTURY

De la monotonía a la diversidad

XV. FOOD IN THE NORTHERN BASQUE COUNTR OR IPARRALDE (LYING WITHIN FRANCE) (SUMMARY)

Les grands changements

Organisation des repas

    • Fruits
    • Légumes