Za creskim stolom. Tradicijska prehrana u strukturi lokalne kulture
At a Cres Table. Traditional Nutrition within a Local Culture

Summary/Abstract: The study deals with the nutrition which was customary among the rural population on the north-Adriatic island of Cres in the first half of the 20th century. Since the farmers produced most of the food on their own family estates, the study sheds light upon a whole range of activities, from food production to eating habits. Thus in the first chapter the author describes a local farming unit, as well as the technology and instruments used by the Cres farmers for the production of crops and flour, grapes and wine, olives and olive oil, fruit and vegetables, milk and meat. The chapter on food preparation contains the descriptions of a number of appliances and gadgets, as well as the customary culinary procedures, which were used to make bread, rolls and pastiy; stews and fruit dishes; meat and sea-food dishes; dishes based on dairy products; beverages. The eating habits of this social group were manifested in everyday life, on special occasions (such as births, weddings, funerals, harvests, olive pressing and others), as well as at folk and religious festivals which were marked with some special dishes. Besides other relevant sources (ethnological and other professional literature, written ethnographic and visual documents, etc.), the study was based on the statements given by 14 Cres inhabitants during the author's field research in 1988. Through a number of statements by the local people, which were analysed with regard to their natural and social environmnet, the author sought to determine the relationship of a Cres farmer with the island's natural resources; she tried to gain an insight into his co-existence with nature and thus establish to what extent the tradition determined certain features of his cultural being.

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