188:
cooked in a bag in the pot to eat with meat in the manner of Léon". In all the houses of the country of Léon, one found bags to make far (the production using finely sewn linen, the seams on the outside, were in the program of the domestic course of Saint-Pol-de-Léon, before marriage). In some parts of
Cornouaille it is called farz poch or farz mañch, a far cooked in a pocket or an old shirt sleeve. Sack cooking is more common on islands or in poor, deforested areas. Claude Grassineau-Alasseur once wrote in the book Briérons: "In Brière, we often ate grou, the equivalent of Breton kig ha farz; to the vegetables of the pot-au-feu we add a piece of bacon and a porridge of buckwheat which we put in a small canvas bag; when cooked, this porridge forms a mass and can be cut into slices». This type of mixture cooked inside an envelope is known in other French regions (farcis du Poitou, farcidure du Limousin, farcement de Savoie (farçon à la tasque)12) and in Europe (broeder, Jan-in -de-zak in the Netherlands).
192:
morning in the square of Saint-Pol-de-Léon and who are called plasennerien, those space. The vegetables used for the Sunday kig ha farz (very often cooked during mass) come from the courtil, the liorzh, the garden near the house. The Sunday lunch included a fatty soup ("an drusañ, ar gwellañ", the fatter, the better), meat (shank and exceptionally beef) and far. The leftovers made it possible to make several other meals: the broth was used to dip bread soup or make flour soups, the sliced far was returned in the fat or better in the butter (farz fritet). We served the exceptional kig-ha-farz with lipig, a sauce prepared with
Roscoff pink onions melted in butter. This Breton word is associated with the pleasure of eating and eating fat: someone who was greedy was described as a fat mouth, "beg lipous" or a paw-licker, "lip e baw", which also designates a cake in cape Sizun.
184:
and high yield ensure its success. It replaces wheat for food and becomes the basic cereal in Bas-Léon, "the part of
Brittany where Breton is spoken, lives on buckwheat flour pancakes" wrote Stendhal. This allowed the marketing of wheat and ensured a certain prosperity in Brittany. By providing the population with a correct diet, buckwheat was probably no stranger to the population growth in Brittany in the 19th century.
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This "national" Léonard dish allows the Léonard population to gather together often, a convivial means of financing activities; in 1982, the kig ha farz of
Plouescat brought together more than a thousand guests. It is in Léon that this culinary tradition remains most alive, although since the 1970s,
191:
In the middle of the 19th century, the vegetable boom in the agricultural economy, thanks to marine amendments, gave far en sac its current form. The farz sac'h, cooked on its own or with bacon, is used to feed the agricultural workers, in particular the day laborers whom the peasant will hire every
158:
The cooking broth contains meats such as salted pork knuckles and beef along with vegetables such as carrots and cabbage. These ingredients are simmered together with a cylindrical cloth bag filled with a mixture of eggs, milk, and buckwheat flour (known locally as "black wheat") for several hours.
183:
Although numerous palynological traces are attested for the ancient and medieval era, buckwheat or buckwheat, originating in Asia, appears in Breton and Norman texts from the end of the 15th century. It will quickly impose itself in the poor lands of inland
Brittany. Its rapid growth (four months)
187:
Until the
Revolution, the obligation to use communal ovens and to pay taxes restricted the method the cooking of far, to cooking far in a bag, thus remaining the only type of fars until the 19th century. As early as 1732, Grégoire de Rostrenen, in his dictionary, defined the word fars as "farce
196:
kig ha farz has tended to spread beyond its original Léonard region. It was the Breton associations, particularly in Paris (cf. the Ti Jos creperie-restaurant in
Montparnasse) and in the big cities, which popularized a name and a recipe that had hitherto been family-run and local.
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The cloth sac containing the cooked buckwheat pudding (farz) is usually rolled and the contents broken-up before serving. The dish is presented with the cooked meats and vegetables and the farz is consumed with a sauce locally known as "lipig", made with melted
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A variation of the buckwheat farz is the "white" farz (far gwinizh) made using wheat flour, and preferred by children due to its light and sweet flavour. The white wheat based farz is also eaten in slices pan-fried with butter (farz fritet).
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Transformations spatio-temporelles de la végétation du nord-ouest de la France depuis la fin de la dernière glaciation. Reconstitutions paléo-paysagères
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Bretons et kig-ha-farz: histoire d'une tradition culinaire
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Cuisine traditionnelle de
Bretagne:La Bretagne au cœur
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512:(in French). Vol. 68. Morlaix: Skol Vreizh.
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536:Kig Ha Farz: Breton buckwheat dumpling recipe
413:, Skol Vreizh, 1994, 255 pages, p. 136.
356:, volume 2, Michel Lévy frères, 1854, p. 20.
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147:. This dish, which is quite similar to a
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411:Boued. Expressions culinaires bretonnes
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324:Livre vert de la cathédrale d'Avranches
269:Les potées, le retour des plats uniques
115:is a cooked dish consisting of various
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155:literally means "meat and stuffing".
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33:A traditional serving of Kig ha farz
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139:in the region situated west from
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678:Chocolate biscuit pudding
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633:Bread and butter pudding
380:Dictionnaire de Bretagne
16:French meat pudding dish
868:Lemon delicious pudding
508:Hervé, Patrick (2014).
241:Morand, Simone (1998),
1013:Treacle sponge pudding
354:Mémoires d'un touriste
102:Media: Kig ha farz
973:Sticky toffee pudding
384:Éditions Ouest France
271:, Editions Cabedita,
291:Loïc Gaudin (2004).
988:Sussex Pond Pudding
887:Cape brandy pudding
337:Petit Futé Bretagne
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728:Dutch baby pancake
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1138:
1131:Yorkshire pudding
943:Queen of Puddings
918:Pistachio pudding
913:Persimmon pudding
688:Christmas pudding
683:Chocolate pudding
519:978-2-36758-021-0
500:978-2-8138-0141-8
278:978-2-88295-317-9
254:978-2-87747-334-7
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109:
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1162:Buckwheat dishes
923:Platinum Pudding
768:Ginger milk curd
718:Diplomat pudding
693:Clootie dumpling
588:Abbot of Priscos
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1157:French stews
1096:Pudding corn
1056:Flummadiddle
1046:Dock pudding
1023:Welf pudding
968:Spotted dick
963:Sago pudding
948:Rice pudding
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708:Crème brûlée
698:Corn pudding
668:Chia pudding
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127:flour based
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1106:Red pudding
1101:Rag pudding
1008:Tibok-tibok
993:Tavuk göğsü
938:Put chai ko
903:Panna cotta
878:Maja blanca
843:Kōʻelepālau
838:Kig ha farz
788:Herrencreme
643:Brown Betty
482:Works cited
422:Collectif,
335:Collectif,
214:Food portal
113:Kig ha farz
21:Kig ha farz
1146:Categories
1116:Spoonbread
1018:Ube halaya
818:Kānga waru
743:Figgy duff
628:Blancmange
618:Bánh chuối
598:Annin tofu
472:Hervé 2014
448:Hervé 2014
436:Hervé 2014
398:Hervé 2014
352:Stendhal,
341:Petit Futé
228:References
149:pot-au-feu
1121:Tiết canh
1086:Moin moin
1003:Tembleque
873:Mahallebi
853:Kue lapis
848:Kue asida
823:Kazandibi
733:Eton mess
125:buckwheat
85:buckwheat
1111:Scrapple
1051:Drisheen
983:Supangle
908:Pepeçura
758:Frumenty
748:Flummery
593:Ábrystir
572:Puddings
200:See also
169:shallots
133:Brittany
63:Brittany
1081:Kačamak
1033:Savoury
953:Rødgrød
813:Kalamay
808:Kalamai
778:Got fan
673:Chireta
623:Bebinca
179:History
141:Morlaix
129:pudding
123:with a
81:pudding
1066:Haggis
958:Rožata
858:Kulolo
828:Keşkül
803:Junket
783:Haupia
723:Douhua
603:Ashure
516:
497:
426:, 1981
275:
251:
167:, and
161:butter
153:Breton
95:
87:flour)
53:France
863:Kutia
833:Kheer
773:Goody
608:Asida
580:Sweet
165:bacon
145:Brest
121:broth
117:meats
77:broth
928:Po'e
514:ISBN
495:ISBN
273:ISBN
249:ISBN
137:Léon
73:Meat
43:Stew
39:Type
658:Chè
143:to
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