Themes

nutrition: [24 results]

Recording Piece Others themes Sumary
D-003 A04 nutrition:
D-017 A01
D-045 A01 nutrition: - cookware: - utensils:
I-018 B09 Nutrition: corn - oven
I-079c B01
II-002 A03
IR-006 A07
IR-015 A03
IR-016 A14
IR-024b A01
N-052 A05
SM-011 A01
SM-011 A33
SR-009 B11
SM-009 A09 America - jobs: How he made bread when he was a shepherd in America. They made a hole in the ground about the size of a tray. There they put in hot ash and then left the tray of dough about one hour in the hole.
I-091a A09 They had no wheat. They used to make bread in the Kolixia house at the same time as they did. If not, they bought the bread.
I-048 A11 mill The bread was made in the oven. When the combustible material, branches and wood, were heated up, that wood was separated and cleaned with water. The bread was inserted with a palate. It could last for a week without going stale. The wheat was prepared at the mill in Ureta. In Orondritz there was another mill, but the people from Lintzoain went to Ureta. The one in Orondritz belong to a certain number of people but Ureta belonged to them.
I-092 A04 lime kiln Why they stopped making bread in Valcarlos: the bread came out bad. At first in all the houses there was limestone and the limestone cleaned the ground of microbics. Thanks to that the bread used to come out well. But when they stopped making limestone the bread began to come out bad.
D-056 A01 When she was young they used to buy bread but she learnt how to make it watching her mother. How they would make the bread. They would leave the flour, the yeast, water and the salt in a sheet. Then they would make the bread rolls one by one by cleaning the oven and heating it and putting in the rolls.They would make bread for eight days.They would make little rolls and wafers for the church.The bread loaves would weigh between two and a half and three kilos and they would give them a round shape.
IR-023d A05 washing clothes
SN-002a A16 The speaker’s mother’s brother was a “bertsolari”. Father Antonio Zabala asked after him and made him sing the melodies of his verses. He then published them in a book belonging to the Auspoa collection.
N-010 A01 Their grandfather reaped the wheat and they made sheaves and pilled them up. They loaded them onto the cart and took them to the threshing machine. The machine left the straw on one side and the wheat on the other. They collected the grain in sheets and took it home. A few days later, they used to take it by donkey to the mill for grinding. They then brought the flour back home in sacks, heated up the oven they had at home, made dough and baked bread. They made loaves weighing two kilos. They baked bread once a month. They made “talos” with corn flour.
N-030 A03 They used to make “sutopiles” (bread baked in embers) at home, but they could not be kept long and went mouldy. For that reason, they used to go down to Elizondo every eight days to buy bread. The baker’s was in the house called “Txokoto” in Elizondo. The bakers in Elizondo.
ATBO-001 A03 mill - water - nutrition: