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Abstract(s)
Les 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.
Snowy 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.
Snowy 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.
Description
Keywords
Pain noir Pain bouilli Po buli Villar-d’Arêne France Black bread Boiled bread . Faculdade de Artes e Humanidades
Citation
Escallier, 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.
Publisher
Imprensa da Universidade de Coimbra