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.
Stvorio/la
- Simon, Franz
Izdavač
- IWF (Göttingen)
Tema
- house / household effects
- household utensil
- churn
- churning
- food preparation
- dairy farming
- animal husbandry
- Europe
- Italy
- Trentino-Alto-Adige
- …
- Poljoprivreda
- Stočarstvo
- Etnologija
Vrsta predmet
- Audiovisual
Stvorio/la
- Simon, Franz
Izdavač
- IWF (Göttingen)
Tema
- house / household effects
- household utensil
- churn
- churning
- food preparation
- dairy farming
- animal husbandry
- Europe
- Italy
- Trentino-Alto-Adige
- …
- Poljoprivreda
- Stočarstvo
- 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
- 1966
- 1966
- 1966
Identifikator
- https://doi.org/10.3203/IWF/E-1089
- E 1089
- #kmo-av:sid~11296
Opseg
- 00:05:50:00
Format
- mpg
Dio je
- Europeana XX: Century of Change
Godina
- 1966
Država iz koje dolazi
- Germany
Naziv zbirke
Prvi put objavljeno na Europeana
- 2020-12-23T05:55:40.717Z
Zadnji put ažurirano od institucije koja pruža podatke
- 2023-05-22T13:51:21.219Z