Mitteleuropa, Tirol - Buttern
Central Europe, Tyrol - Churning
The cream, obtained by means of a centrifuge, is poured into a wooden churn, called a Schlacker in South Tyrol. With the help of a pounder the cream is turned into butter. According to temperature, the butter is ready in 15 - 20 minutes.
Creator
- Simon, Franz
Publisher
- IWF (Göttingen)
Subject
- house / household effects
- household utensil
- churn
- churning
- food preparation
- dairy farming
- animal husbandry
- Europe
- Italy
- Trentino-Alto-Adige
- …
- Agriculture
- Animal husbandry
- Ethnology
Type of item
- Audiovisual
Creator
- Simon, Franz
Publisher
- IWF (Göttingen)
Subject
- house / household effects
- household utensil
- churn
- churning
- food preparation
- dairy farming
- animal husbandry
- Europe
- Italy
- Trentino-Alto-Adige
- …
- Agriculture
- Animal husbandry
- 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
- 1966
- 1966
- 1966
Identifier
- https://doi.org/10.3203/IWF/E-1089
- E 1089
- #kmo-av:sid~11296
Extent
- 00:05:50:00
Format
- mpg
Is part of
- Europeana XX: Century of Change
Year
- 1966
Providing country
- Germany
Collection name
First time published on Europeana
- 2020-12-23T05:55:40.717Z
Last time updated from providing institution
- 2023-05-22T13:51:21.219Z