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, …
Luoja
- Simon, Franz
Julkaisija
- IWF (Göttingen)
Aihe
- annual bread making
- baking / oven
- bread baking
- division of labour
- flour
- food preparation
- stockpiling
- baking
- cultural studies
- division of labor
- …
- Kansatiede
Aineisto tyyppi
- Audiovisual
Luoja
- Simon, Franz
Julkaisija
- IWF (Göttingen)
Aihe
- annual bread making
- baking / oven
- bread baking
- division of labour
- flour
- food preparation
- stockpiling
- baking
- cultural studies
- division of labor
- …
- Kansatiede
Aineisto tyyppi
- Audiovisual
Aineiston tarjoaja
Aggregaattori
Tämän aineisto median lisenssi (ellei toisin mainita)
- http://creativecommons.org/licenses/by-nc-nd/3.0/de/
Oikeudet
- http://creativecommons.org/licenses/by-nc-nd/3.0/de/
Julkaisupäivämäärä
- 1964
- 1964
- 1964
Tunniste
- https://doi.org/10.3203/IWF/E-676
- E 676
- #kmo-av:sid~11281
Laajuus
- 00:21:13:00
Muoto
- vob
On osa
- Europeana XX: Century of Change
Vuosi
- 1964
Alkuperämaa
- Germany
Kokoelman nimi
Julkaistu ensimmäistä kertaa Europeana
- 2020-12-23T05:55:40.717Z
Viimeksi päivitetty aineiston tarjoajalta
- 2023-05-22T13:51:21.219Z