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Mitteleuropa, Tirol - Bäuerliches Brotbacken (Einjahrsbacken)
Central Europe, Tyrol - Bread Baking (Annually) in a Rural Household
The "Weißberg" farmer at St. Magdalena in Gsiestal mixes the dough for the annual bread supply. The dough consists of rye flour (3/4), a mixture of wheat and barley flours (1/4), leaven, salt, condiments (caraway-seed, soriander, anise, allspice), and water. The round flat loaves (about 1700) are baked in the oven outside the house, heated with larch wood. The work, carried out by all the family, …
Creator
- Simon, Franz
Publisher
- IWF (Göttingen)
Subject
- annual bread making
- baking / oven
- bread baking
- division of labour
- flour
- food preparation
- stockpiling
- baking
- cultural studies
- division of labor
- …
- Ethnology
Type of item
- Audiovisual
Creator
- Simon, Franz
Publisher
- IWF (Göttingen)
Subject
- annual bread making
- baking / oven
- bread baking
- division of labour
- flour
- food preparation
- stockpiling
- baking
- cultural studies
- division of labor
- …
- Ethnology
Type of item
- Audiovisual
Providing institution
Rights statement for the media in this item (unless otherwise specified)
- http://creativecommons.org/licenses/by-nc-nd/3.0/de/
Rights
- http://creativecommons.org/licenses/by-nc-nd/3.0/de/
Issue date
- 1964
- 1964
- 1964
Identifier
- https://doi.org/10.3203/IWF/E-676
- E 676
- #kmo-av:sid~11281
Extent
- 00:21:13:00
Format
- vob
Is part of
- Europeana XX: Century of Change
Year
- 1964
Providing country
- Germany
Collection name
First time published on Europeana
- 2020-12-10T17:31:16.001Z
Last time updated from providing institution
- 2023-04-18T10:43:25.392Z