Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.13/1681
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Campo DCValorIdioma
degois.publication.firstPage91pt_PT
degois.publication.lastPage115pt_PT
degois.publication.locationCoimbrapt_PT
degois.publication.titlePatrimónios alimentares de aquém e além-marpt_PT
dc.relation.publisherversionhttp://hdl.handle.net/10316.2/39609pt_PT
dc.contributor.authorEscallier, Christine-
dc.date.accessioned2017-11-13T12:17:02Z-
dc.date.available2017-11-13T12:17:02Z-
dc.date.issued2016-
dc.identifier.citationEscallier, C. (2016). Le pain bouilli (po buli) des montagnards alpins.Techniques et traditions à Villar-d`Arêne/France = Boiled bread (po buli) of the alpine mountaineers. Techniques and traditions at Villar-d’Arêne/France . In J. Pinheiro & C. Soares (Coords.), Patrimónios alimentares de aquém e além-mar (91-115). Coimbra: Imprensa da Universidade de Coimbra.pt_PT
dc.identifier.isbn978-989-26-1191-4-
dc.identifier.urihttp://hdl.handle.net/10400.13/1681-
dc.description.abstractLes hivers enneigés isolent les villages alpins du reste du monde durant des mois. Ainsi, une fois par an, des villageois se réunissent au four communal et fabriquent le traditionnel pain de seigle - po - dont l’originalité vient de sa pâte travaillée avec de l’eau bouillante - buli - qui maintient stable le produit durant douze mois. Au cours des trois jours et trois nuits durant lesquels se déroule l’événement relaté ici1, Villar-d’Arêne s’anime. Tandis que les hommes pétrissent et cuisent le pain, les femmes préparent des mets festifs dans leur cuisine qui seront consommés en partage. Rituels collectifs et jeux accompagnent l’occasion. La jeunesse, en bande infernale, fait le charivari jusqu’à l’aube. A l’origine d’une étude ethnographique réalisée durant une année, cet article a pour objet de décrire la préparation ritualisée du pain de seigle bouilli, produit endogène des terres montagnardes, encourageant le partage, la transmission des savoirs ancestraux ainsi que la préservation d’un patrimoine immatériel (techniques, rites), pilier de l’identité culturelle régionale.pt_PT
dc.description.abstractSnowy winters isolate the Alpine villages from the rest of the world for months. The villagers at Villar-d’Arêne, French Alps, adapt to difficulties in supply when roads are impassable, preventing the passage of traditional peddlers. This self-sufficiency requires a regulation of goods produced and consumed. Thus, once a year, villagers gather at the communal oven and produce the traditional rye bread - po - whose originality comes from its dough worked with boiling water - buli - which keeps the product stable for twelve months. Over the three days and three nights during which the aforementioned event1 runs, Villar-d’Arêne comes alive. While men knead and bake bread, women prepare festive dishes in their kitchen, which will be jointly consumed. Collective rituals and games accompany the occasion. Youth in infernal band made the charivari until dawn. Drawing originally on an ethnographic study carried out during a year, this article is intended to describe the preparation ritual of boiled rye bread, endogenous product of a mountain land, encouraging the sharing, the transmission of ancestral knowledge as well the preservation of an intangible heritage (techniques, rites), pillar of regional cultural identity.pt_PT
dc.language.isofrapt_PT
dc.publisherImprensa da Universidade de Coimbrapt_PT
dc.relationFundação Calouste Gulbenkian, no âmbito do: Concurso anual de 2014 de Apoio a Projectos de Investigação no domínio da Língua e Cultura Portuguesaspt_PT
dc.rightsopenAccesspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPain noirpt_PT
dc.subjectPain bouillipt_PT
dc.subjectPo bulipt_PT
dc.subjectVillar-d’Arênept_PT
dc.subjectFrancept_PT
dc.subjectBlack breadpt_PT
dc.subjectBoiled breadpt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Artes e Humanidadespt_PT
dc.titleLe pain bouilli (po buli) des montagnards alpins.Techniques et traditions à Villar-d`Arêne/Francept_PT
dc.title.alternativeBoiled bread (po buli) of the alpine mountaineers. Techniques and traditions at Villar-d’Arêne/Francept_PT
dc.typebookPartpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.peerreviewedyespt_PT
dc.identifier.doihttp://dx.doi.org/10.14195/978-989-26-1191-4_4pt_PT
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