Una nueva cultura en torno al txakoli (s. XIX): los txakolíes de Bilbao

Zainak. Cuadernos de Antropología-Etnografía, 37 [on line]

Macías Muñoz, María Olga

Publication year:
Publication place:
Donostia-San Sebastián
95-113 p. : il. ; 24 cm. - (Zainak. Cuadernos de Antropología-Etnografía ; 37)
1137-439X; eISSN: 2243-9940

Download pdf


At the end of the 19th century, a new culture emerged in Bilbao around the consumption of txakoli. Economic development boosted the birth of a new social class avid for places of leisure and one of these spaces were the txakolies that marked Bilbao. The txakolies were an outdoor picnic where Txakolí was tasted, a variety of wine that was cultivated and made there, accompanied by dishes of simple invoice. From being places of family re with the industrial revolution of the late nineteenth century to these locals also began to go from the bourgeois to the Bilbao workers and they gave rise to habits and customs peculiar to these precincts. Many of these establishments led to renowned restaurants of the time in which traditional cuisine was combined with the new trendy culinary currents, encouraging the appearance of a fusion kitchen that the basis of the current Basque cuisine.

Facebook Twitter Whatsapp


Advanced search