The present volume focuses on food and eating habits within the family, including ritual meals, celebrations and lifestyles.
The following research areas are covered: organisation of food intake, praying at family mealtimes, traditional bread making; domestic slaughtering of animals; milk and dairy products, especially cheese; consumption and preservation of vegetable products; preparation and preservation of eggs; consumption of aquatic life, both marine and fresh water species; mushrooms and snails; preparation of meals for the household; types of beverages; use of different forms of tobacco; and ritual meals and food. Stated briefly, the study concerns itself with family diet and the changes to the household food system that took place during the 20th century.
Fieldwork conducted in 74 localities (Álava: 13; Bizkaia: 19; Gipuzkoa: 8; Navarre: 21; Northern Basque Country: 13). Research campaign carried out in 1987. Date of publication: 1990. Date of reprint: 1999.