From field to bread

Keep the harvest, know the work

Before reaching the table, the bread begins with the cereal and the objects that help to grow it and transform it. The Casa do Pão in Moinhos de Rei shows the cycle of maize and rye through utensils and tailors. In another part of the municipality, the municipal description of the Casa de Chouzas highlights three 19th century granaries: housing and agricultural buildings tell stories together.

Try making two lists: what is used to inhabit and what is used to work or store the harvest. Chouzas’ photograph shows the portal, not the granaries; these are known here for the written description. Chips help prepare the visit without assuming access to the buildings.

• Before the bread, there was a fieldAt Casa do Pão, cereal is the beginning of the story.
  • About 1 min to read
  • Includes activity
  • Words explained
  • Interactive exploration
• A house with three granariesIn Chouzas, the housing heritage meets that of the harvest.
  • About 1 min to read
  • Includes activity
  • Words explained
  • Interactive exploration

Water moves; history asks questions

In the Moinhos de Rei, the canal and building help to link water conduction with grinding. The reading of Levada de Víbora opens this discovery; the course chart gathers practical information for those who consider walking.

There is also an economic history: the municipal presentation associates the mills with the Crown and refers half of the income intended for the king. Income is not the same as half of the sack of each family, and the source does not provide these accounts.

Look at the same place with two questions: how did the device work and how was its use organized? The first leads to water; the second leads to people and powers.

• Follow the path of the waterThe Levada de Víbora approaches nature and human labor.
  • About 1 min to read
  • Includes activity
  • Words explained
• The flour also yielded to the kingMoinhos de Rei keeps a history of water, cereal and income.
  • About 1 min to read

A batch never tells everything

In Recovos, Pedraça, the testimony of Maria da Conceição Gonçalves Mouta collected in March 2011 shows a tradition that adapts. The cornbread learned from Grandma also gave way to the mixture bread, with rye and wheat. It changed the rhythm of baking: from weekly bread to batches associated with parties and meetings. The yeast accompanied this change, between the portion of stored dough and the bakery yeast. Read the preparation and compare the two routines on a sheet. These memories belong to the person and at the time identified; they do not describe all kitchens in the municipality or announce current demonstrations.

• This bread mix rye and wheatNot all of the bread's memory begins in corn.
  • About 2 min of reading
  • Recipe to try
  • Interactive exploration
• The bread kept the next batchA small portion of mass attached one batch to the next.
  • About 2 min of reading
  • Includes activity
  • Words explained
  • Interactive exploration