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, …
Stvorio/la
- Simon, Franz
Izdavač
- IWF (Göttingen)
Tema
- annual bread making
- baking / oven
- bread baking
- division of labour
- flour
- food preparation
- stockpiling
- baking
- cultural studies
- division of labor
- …
- Etnologija
Vrsta predmet
- Audiovisual
Stvorio/la
- Simon, Franz
Izdavač
- IWF (Göttingen)
Tema
- annual bread making
- baking / oven
- bread baking
- division of labour
- flour
- food preparation
- stockpiling
- baking
- cultural studies
- division of labor
- …
- Etnologija
Vrsta predmet
- Audiovisual
Institucija iz koje dolazi
Uvjeti korištenja medija u ovom zapisu (osim ako nije drugačije navedeno)
- http://creativecommons.org/licenses/by-nc-nd/3.0/de/
Prava
- http://creativecommons.org/licenses/by-nc-nd/3.0/de/
Datum izdavanja
- 1964
- 1964
- 1964
Identifikator
- https://doi.org/10.3203/IWF/E-676
- E 676
- #kmo-av:sid~11281
Opseg
- 00:21:13:00
Format
- vob
Dio je
- Europeana XX: Century of Change
Godina
- 1964
Država iz koje dolazi
- Germany
Naziv zbirke
Prvi put objavljeno na Europeana
- 2020-12-10T17:31:16.001Z
Zadnji put ažurirano od institucije koja pruža podatke
- 2023-04-18T10:43:25.392Z