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, …
Créateur
- Simon, Franz
Éditeur
- IWF (Göttingen)
Thème
- annual bread making
- baking / oven
- bread baking
- division of labour
- flour
- food preparation
- stockpiling
- baking
- cultural studies
- division of labor
- …
- Ethnologie
Type d'item
- Audiovisual
Créateur
- Simon, Franz
Éditeur
- IWF (Göttingen)
Thème
- annual bread making
- baking / oven
- bread baking
- division of labour
- flour
- food preparation
- stockpiling
- baking
- cultural studies
- division of labor
- …
- Ethnologie
Type d'item
- Audiovisual
Institution partenaire
Licence du support dans cet enregistrement (sauf indication contraire)
- http://creativecommons.org/licenses/by-nc-nd/3.0/de/
Droits
- http://creativecommons.org/licenses/by-nc-nd/3.0/de/
Date d'émission
- 1964
- 1964
- 1964
Identificateur
- https://doi.org/10.3203/IWF/E-676
- E 676
- #kmo-av:sid~11281
Étendue
- 00:21:13:00
Format
- vob
Fait partie de
- Europeana XX: Century of Change
Année
- 1964
Pays fournisseur
- Germany
Nom de la collection
Première publication sur Europeana
- 2020-12-10T17:31:16.001Z
Dernière mise à jour de l'Institution partenaire
- 2023-04-18T10:43:25.392Z