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, …
Kreatur
- Simon, Franz
Pubblikatur
- IWF (Göttingen)
Suġġett
- annual bread making
- baking / oven
- bread baking
- division of labour
- flour
- food preparation
- stockpiling
- baking
- cultural studies
- division of labor
- …
- Ethnology
Tip ta' oġġett
- Audiovisual
Kreatur
- Simon, Franz
Pubblikatur
- IWF (Göttingen)
Suġġett
- annual bread making
- baking / oven
- bread baking
- division of labour
- flour
- food preparation
- stockpiling
- baking
- cultural studies
- division of labor
- …
- Ethnology
Tip ta' oġġett
- Audiovisual
Istituzzjoni fornitriċi
Dikjarazzjoni tad-drittijiet tal-midja f'dan ir-rekord (sakemm mhux speċifikat mod ieħor)
- http://creativecommons.org/licenses/by-nc-nd/3.0/de/
Drittijiet
- http://creativecommons.org/licenses/by-nc-nd/3.0/de/
Data tal-ħruġ
- 1964
- 1964
- 1964
Identifikatur
- https://doi.org/10.3203/IWF/E-676
- E 676
- #kmo-av:sid~11281
Limitu
- 00:21:13:00
Format
- vob
Huwa parti minn
- Europeana XX: Century of Change
Sena
- 1964
Pajjiż fornitur
- Germany
Isem il-kollezzjoni
L-ewwel darba ppubblikata fuq Europeana
- 2020-12-23T05:55:40.717Z
L-aħħar aġġornament mill-istituzzjoni fornitriċi
- 2023-05-22T13:51:21.219Z