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A p p e a r a n c e
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P a g e s f o r l o g g e d o u t e d i t o r s l e a r n m o r e ● C o n t r i b u t i o n s ● T a l k
( T o p )
1 H i s t o r y
2 S e e a l s o
3 R e f e r e n c e s
4 E x t e r n a l l i n k s
T o g g l e t h e t a b l e o f c o n t e n t s
T a l o ( f o o d )
9 l a n g u a g e s
● C a t a l à ● E s p a ñ o l ● E s p e r a n t o ● E u s k a r a ● F r a n ç a i s ● 한 국 어 ● I t a l i a n o ● م ص ر ى ● 日 本 語
E d i t l i n k s
● A r t i c l e ● T a l k
E n g l i s h
● R e a d ● E d i t ● V i e w h i s t o r y
T o o l s
T o o l s
A c t i o n s
● R e a d ● E d i t ● V i e w h i s t o r y
G e n e r a l
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P r i n t / e x p o r t
● D o w n l o a d a s P D F ● P r i n t a b l e v e r s i o n
I n o t h e r p r o j e c t s
● W i k i m e d i a C o m m o n s
A p p e a r a n c e
F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
Unleavened maize flatbread from Basque Country
Talo or Talau [1] Basque pronunciation: [talo] Basque Country , similar to the traditional corn tortilla of Mesoamerica , made of corn flour , water and a bit of salt.[2] [3] [4] talo burni ("talo iron").[5] [6]
History [ edit ]
After corn was introduced from America to Basque agriculture in 1520, talo was subsequently prepared.[7] soup , which was eaten for dinner.[citation needed In the 20th century the generalization of wheat bread reduced the consumption of talo, which started to only be eaten in special occasions. In Bilbao and Donostia it is an essential element at Saint Thomas' fair, celebrated annually on December 21.[8] [9] [9]
Nowadays it is eaten with txistorra (a type of thin chorizo ) while drinking txakoli .[10] [11] [12] [5] [1] pancetta (in Basque xingar , in French ventrèche ) or fried Bayonne Ham , cheese [2] [5] Ossau-Iraty , chocolate or honey .[13] In Bayonne , France, street vendors purvey talo during its annual Bayonne Ham Fair.[14]
See also [ edit ]
References [ edit ]
^ a b Davis, M.A. (2002). Chorizos in an Iron Skillet: Memories and Recipes of an American Basque Daughter ISBN 978-0-87417-445-8 . Retrieved November 18, 2017 .
^ Saveur . Retrieved November 18, 2017 .
^ "Basque in its glory" . The Week . August 11, 2016. Retrieved November 18, 2017 .
^ a b c Sevilla, M.J. (1998). Life and Food in the Basque Country ISBN 978-1-4617-3313-3 . Retrieved November 18, 2017 .
^ The Pyrenees Rough Guides Snapshot France (includes Pays Basque, Pau, Lourdes, Parc National des Pyrénées and Perpignan) ISBN 978-1-4093-3800-0 . Retrieved November 18, 2017 .
^ Pastor, J.M.A. (2004). Possible Paradises: Basque Emigration to Latin America ISBN 978-0-87417-444-1 . Retrieved November 18, 2017 .
^ Eguía, Sergio (20 December 2013). "Así es el talo perfecto" . El Correo (in European Spanish). Retrieved 23 April 2020 . La tradicional oblea de maíz es la reina de esta multitudinaria celebración.
^ a b Kurlansky, M. (2011). Basque History Of The World ISBN 978-0-307-36978-9 . Retrieved November 18, 2017 .
^ Yarza, I. (2017). Pan de pueblo: Recetas e historias de los panes y panaderías de España ISBN 978-84-16895-40-3 . Retrieved November 18, 2017 .
^ Abad, I. (1996). Barbarie y otros relatos ISBN 978-84-264-2305-4 . Retrieved November 18, 2017 .
^ Houle, Barbara M. (July 23, 2017). "Meet the Chef: Damian Evangelous/Armsby Abbey" . telegram.com . Retrieved November 18, 2017 .
^ Journal of the Society of Basque Studies in America 44 . Retrieved November 18, 2017 .
^ Limiñana, Arthur (April 14, 2016). "24 Hours at the Bayonne Ham Fair" . Vice . Retrieved November 18, 2017 .
External links [ edit ]
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Talo_(food)&oldid=1213626359 " C a t e g o r i e s : ● M a i z e d i s h e s ● B a s q u e c u i s i n e H i d d e n c a t e g o r i e s : ● C S 1 E u r o p e a n S p a n i s h - l a n g u a g e s o u r c e s ( e s - e s ) ● C S 1 S p a n i s h - l a n g u a g e s o u r c e s ( es ) ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n i s d i f f e r e n t f r o m W i k i d a t a ● P a g e s w i t h B a s q u e I P A ● A l l a r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s ● A r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s f r o m N o v e m b e r 2 0 1 7 ● A r t i c l e s w i t h B a s q u e - l a n g u a g e s o u r c e s ( eu ) ● A r t i c l e s w i t h S p a n i s h - l a n g u a g e s o u r c e s ( es )
● T h i s p a g e w a s l a s t e d i t e d o n 1 4 M a r c h 2 0 2 4 , a t 0 4 : 4 9 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
