AREA 1: THE CULTURE OF SEAFARERS
1. The fishing village: Life in the fishing villages on the edge of the Arctic and the Basque coast: jobs, legends, seasonality, the role of women in fisheries activities, as the main artery of economic activity. The long working periods alternate with long periods of enforced idleness, as determined by the maintenance of the boats and preparing to get back out. This means households strongly oriented by women, who also work in the fishing industry in the town. Familiar with the outside world, other cultures, their worldview is different from that of the farmer or industrial worker. The young generations of fishing villages receive as an inheritance a way of living, a way of thinking about relationships with others.
Expository Items: Recreating a corner of kitchen ambience in Bermeo, and a kitchen corner in Norway (coal stove, low heat, etc..) smelling of wood burning fire crackling and chants ... They sound beside the stove chats, crossed conversations , whispering. And the rain rattling on the windows. Warmth.
2. The home of fishing communities. One of the main social and cultural events of the country takes place in the maritime environment. Along the coast we find a variety of situations, where men and women are forging daily aspects of a culture with very special characteristics. This actually has bases sociological, economical, cultural and historic also leaving their mark for example in the field of language and literature.
Expository Items: Recreating a corner of the kitchen environment in Bermeo, a kitchen corner and one in Norway (coal stove, low heat, etc..) Scented wood fire crackling and humming ... Sounds talks beside the stove, crossed conversations , whispering. And the rain rattling on the windows. Warmth.
AREA 2: FISHING ACTIVITIES
1. The routes of cod: Historical development: from when and to where (geography and history of cod). Distribution and capture. Different spaces cod fishing: European Arctic, North American Arctic. The route of the Basque fishermen and Norwegian fishermen route. International waters, protected areas, Exclusive Economic Zones ... 200 miles, etc..
Expository Items: Interactive map with LEDs and voice recognition, to be going on in terms of what visitors they go asking to "fish / eat / sell"
2. Fishing gear and vessels: The way of fishing, fishing gear are different depending on the type of water and fish to be fished. The point is not to use too predatory fishing gear because resources become exhausted.
The qualification-aboard fishing schools: tradition from father to son. Evolution of different boats linked to fishing gear.
Expository Items: A screen with several buttons that activate video and / or animation to see the different types of boats and fishing forms, good and bad practices.
- The racking in a fishing boat (the movie of Rudyard Kipling's "Captains Courageous" is bakailao fishing, we can use it for the background sounds), and to the touch: with hoist ropes and weights which is equivalent to lifting a cod fan xx kilos and transmit sensations of breeze sea.
3. The legal framework: The dizzying guilds on the Basque coast. The Hanseatic League. Privileges, Confirmations, Jurisdictions, Royals Provisions, Orders, Commands for regulation and market activities. The internal organization of the crew. The form of retribution, the payment in kind.
Expository Items: Installation of books, ordinances, laws and regulations, piled mountain. Would have to find a very sensorial way to explain simultaneously the riots of salt (here matxinadas) and the Cod Wars in the North Sea.
AREA 3: THE INDUSTRIAL ACTIVITY
1. Processes of conservation and its industries:
- a modified atmosphere
Expository Items: Table with different textures and acid-sensing elements, PH, etc. Arduino on the conservation and food spoilage.
2. Salting: Salt. There are four types of salt, according to their origin: sea salt and spring water, obtained by evaporation, rock salt that comes from the mine a mineral called halite rock and plant salt concentration is obtained, the boiling a grass plant. Origin and types of salt, properties, qualities, styles: Maldon salt, fleur de sel, other uses of salt (soils with snow) medicinal uses, skin tanning, metal welding, cleaning chimneys, roads, ceramics, medicine, etc.
Expository Items: Salinas of Pineapple Products. Salt candies. A rock salt sculpture figuring a codfish.
3. Distribution and selling: Producer countries, target of their catches, distribution channels, market, presentation, packaging, etc.. Cod Route consuming countries. Major Importers, markets, distribution channels ...
Expository Items: Installation of fictional mountain in a trompe l'oeil packaging with a picture embossed containers and other screenings of.
4. Derived industries: food industry, pharmaceuticals (liver), the chemical industry, fodder (the backbone), and glue (the gut) and salt industries ... medicinal, leather tanning, metal welding, chimney, roads, ceramics, etc..
Expository Items: Panel / board connectors managed by Arduino with conductivity sensors, ... if the answer is correct and give hand in hand ...YES! "knowledge is transmitted as electricity." Socializing the knowledge.
AREA 4: THE GASTRONOMIC CULTURE
1. Of abstinence in the catholic countries: the papal bull of the holy crusade
Expository Items: sample of Papal Bulls to exemption from the obligation of abstinence,
2. The traditional recipes: In every culture and in every period, the control over food is particularly relevant, gender relationships play an important role in the production, distribution and consumption of food. In many cultures, gender hierarchy is expressed through access to food.
Expository Items: sample of different cookbooks, ancient and modern.
3. A people, many people: The Food festivals in Norway and in the Basque Country: The txokos: Basque specific. Eating is an important social activity and provides various mechanisms for cultural identity. Popular culture, linked to the culture of food and foods that have made culture. We cook and eat the bakailao in many ways, we chose the pilpil, but how do eat other people? dried in Norway, raw sushi in Japan, esqueixadas in Catalonia, atascaburras in Albacete, ajoarriero in Navarre, Soldiers of Pavia in Madrid, dourado and bacalhau à Gomes de Sá in Portugal, tatters in Jaen, in Nimes brandade, Vicenza Vicenza alla Baccalà , Lutefisk in Norway, cod Creole Jamaica, Panama, Puerto Rico, Dominican Republic, the Fanesca of Ecuador, acras or fritters or féroce of cod in the Antilles in Canada etc.. And how they prepare?
Expository Items: Wall with windows through which one can appreciate the festive sound. It is a txoko. Cook, chat, laugh, eat and play mus. And louder if you open the window. And it smells like fried garlic ... and the clicking sounds of garlic in the pan, melting the patter of the rain outside ...
- Photographs giants of these dishes.
- Microspaces of videos of various food festivals around the cod in Norway and in the Basque Country.
4. The cod in the literature and in the art: Myths and legends related to the sea and with cod and popular sayings. Literary texts that mention the cod and the way they process it, of all time. Sayings: (Stiffer than a cod. Cut the cod...)
Expository Items: QR on an entire wall, quotes from Literature that visitors read with the barcode reader of the smarphone: literary texts throughout history, who have cited the cod. Sentences, sayings and proverbs popular with "cod", and images of 'still life' which contains the cod as an element of the composition