Resumen de Euskal gastronomia: historian zehar gaur egun arte izan duen eraldaketa
- English
Basque gastronomy is a nationally and internationally recognized gastronomy. Thus, this paper presents a brief analysis of the transformation of Basque gastronomy and food throughout history up to the present day. For centuries, food in the Basque Country was based mainly on three foods: beans, chestnuts and millet. When America was discovered, corn replaced millet, potatoes replaced chestnuts and beans replaced broad beans. Gradually, tomatoes, peppers and cocoa were also added to Basque gastronomy. In the 19th century, industrialization brought about important social transformations, also in food. Since then, the traditional structure has gradually been lost, especially among the youngest. This has led to a significant increase in the consumption of bakery products, sausages, ready meals and soft drinks.
- euskara
Euskal gastronomia nazioan eta nazioartean aitortutako gastronomia da. Horregatik, lan honek euskal gastronomiak eta elikadurak historian zehar gaur egun arte izan duen eraldaketaren azterketa labur bat aurkezten du. Mendeetan zehar, Euskal Herriko elikadura hiru elikagaitan oinarritzen zen nagusiki: babak, gaztainak eta artatxikia. Amerika aurkitzean, artoak artatxikia ordezkatu zuen, patatak gaztainena eta babarrunak babenak. Pixkanaka tomateak, piperrak eta kakaoa ere gehitu ziren euskal gastronomiara. XIX. mendean, industrializazioak eraldaketa sozial garrantzitsuak ekarri zituen, baita elikaduran ere. Orduz geroztik, egitura tradizionala pixkanaka galdu egin da, batez ere gazteenen artean. Horrek opilgintzako produktuen, hestebeteen, plater prestatuen eta freskagarrien kontsumoa nabarmen handitzea ekarri du.
