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.
208:
98:
29:
195:
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.
159:
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
174:
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).
294:
Transformations spatio-temporelles de la végétation du nord-ouest de la France depuis la fin de la dernière glaciation. Reconstitutions paléo-paysagères
534:
515:
276:
252:
579:
1178:
694:
1049:
649:
1168:
884:
101:
1029:
604:
596:
572:
1173:
989:
659:
724:
759:
136:
1009:
859:
1004:
903:
552:
744:
387:
634:
1147:
959:
934:
929:
824:
704:
699:
565:
530:
511:
272:
248:
1092:
939:
819:
784:
754:
734:
729:
709:
1014:
909:
809:
789:
719:
664:
400:
152:
1077:
994:
779:
679:
669:
629:
1137:
1162:
1142:
1107:
1087:
1057:
949:
914:
899:
834:
814:
769:
654:
340:
297:(Doctoral thesis) (in French). Rennes: Université de Rennes 1 – via HAL Theses.
221:
144:
969:
1112:
1072:
1062:
1039:
984:
979:
964:
714:
684:
844:
242:
1122:
1117:
1024:
954:
924:
919:
894:
804:
609:
308:
Michel
Nassiet (1998). "La diffusion du blé noir en France à l'époque moderne".
292:
213:
1132:
1097:
1034:
644:
614:
203:
148:
510:(in French). with Les Amis du Musée du Léon. Saint-Cyr-sur-Loire: A. Sutton.
1102:
1019:
889:
869:
864:
839:
749:
124:
84:
974:
97:
1127:
1067:
999:
774:
764:
132:
62:
28:
944:
829:
794:
689:
639:
588:
168:
140:
128:
80:
207:
151:, was once considered a dish for the poor and peasantry. The name in
1082:
874:
799:
739:
619:
160:
52:
674:
879:
849:
624:
164:
120:
76:
116:
72:
42:
561:
527:
Fars
Bretons et kig-ha-farz: histoire d'une tradition culinaire
557:
378:
Renouard, Michel; Méar, Joëlle; Merrien, Nathalie (1992).
244:
Cuisine traditionnelle de
Bretagne:La Bretagne au cœur
1048:
595:
68:
58:
48:
38:
529:(in French). Vol. 68. Morlaix: Skol Vreizh.
573:
553:Kig Ha Farz: Breton buckwheat dumpling recipe
8:
430:, Skol Vreizh, 1994, 255 pages, p. 136.
356:, volume 2, Michel Lévy frères, 1854, p. 20.
19:
580:
566:
558:
18:
147:. This dish, which is quite similar to a
476:
428:Boued. Expressions culinaires bretonnes
365:
324:Livre vert de la cathédrale d'Avranches
269:Les potées, le retour des plats uniques
233:
115:is a cooked dish consisting of various
396:
385:
488:
464:
452:
414:
155:literally means "meat and stuffing".
7:
33:A traditional serving of Kig ha farz
14:
326:, Bibl. mun. d'Avranches, ms 206.
139:in the region situated west from
206:
96:
27:
310:Histoire & Sociétés Rurales
247:, Editions Jean-paul Gisserot,
131:. It is eaten traditionally in
57:
47:
1:
506:Le Goff, Jean-Yves (2010).
267:Guarch, Christiane (2001),
135:, more specifically around
1195:
695:Chocolate biscuit pudding
91:
26:
650:Bread and butter pudding
380:Dictionnaire de Bretagne
16:French meat pudding dish
885:Lemon delicious pudding
525:Hervé, Patrick (2014).
241:Morand, Simone (1998),
1030:Treacle sponge pudding
354:Mémoires d'un touriste
102:Media: Kig ha farz
990:Sticky toffee pudding
271:, Editions Cabedita,
291:Loïc Gaudin (2004).
1005:Sussex Pond Pudding
904:Cape brandy pudding
337:Petit Futé Bretagne
23:
745:Dutch baby pancake
395:Unknown parameter
1156:
1155:
1148:Yorkshire pudding
960:Queen of Puddings
935:Pistachio pudding
930:Persimmon pudding
705:Christmas pudding
700:Chocolate pudding
536:978-2-36758-021-0
517:978-2-8138-0141-8
278:978-2-88295-317-9
254:978-2-87747-334-7
110:
109:
1186:
1179:Buckwheat dishes
940:Platinum Pudding
785:Ginger milk curd
735:Diplomat pudding
710:Clootie dumpling
605:Abbot of Priscos
582:
575:
568:
559:
540:
521:
508:Le Léon de A à Z
492:
486:
480:
474:
468:
462:
456:
450:
444:
441:Briérons naguère
437:
431:
424:
418:
412:
406:
404:
398:
393:
391:
383:
375:
369:
363:
357:
350:
344:
333:
327:
321:
315:
313:
312:(in French) (9).
305:
299:
298:
288:
282:
281:
264:
258:
257:
238:
216:
211:
210:
100:
69:Main ingredients
31:
24:
22:
1194:
1193:
1189:
1188:
1187:
1185:
1184:
1183:
1159:
1158:
1157:
1152:
1044:
1015:Tapioca pudding
910:Malvern pudding
810:Instant pudding
720:Cottage pudding
665:Cabinet pudding
591:
586:
549:
544:
537:
524:
518:
505:
501:
496:
495:
487:
483:
475:
471:
463:
459:
451:
447:
438:
434:
426:Patrick Hervé,
425:
421:
413:
409:
394:
384:
377:
376:
372:
364:
360:
351:
347:
334:
330:
322:
318:
307:
306:
302:
290:
289:
285:
279:
266:
265:
261:
255:
240:
239:
235:
230:
212:
205:
202:
181:
106:
59:Region or state
49:Place of origin
34:
20:
17:
12:
11:
5:
1192:
1190:
1182:
1181:
1176:
1171:
1169:Breton cuisine
1161:
1160:
1154:
1153:
1151:
1150:
1145:
1140:
1135:
1130:
1125:
1120:
1115:
1110:
1105:
1100:
1095:
1090:
1085:
1080:
1078:Groaty pudding
1075:
1070:
1065:
1060:
1054:
1052:
1046:
1045:
1043:
1042:
1037:
1032:
1027:
1022:
1017:
1012:
1007:
1002:
997:
995:Summer pudding
992:
987:
982:
977:
972:
967:
962:
957:
952:
947:
942:
937:
932:
927:
922:
917:
912:
907:
897:
892:
887:
882:
877:
872:
867:
862:
857:
852:
847:
842:
837:
832:
827:
822:
817:
812:
807:
802:
797:
792:
787:
782:
780:Gajar Ka Halwa
777:
772:
767:
762:
757:
752:
747:
742:
737:
732:
727:
722:
717:
712:
707:
702:
697:
692:
687:
682:
680:Cheese pudding
677:
672:
670:Carrot pudding
667:
662:
657:
652:
647:
642:
637:
632:
630:Banana pudding
627:
622:
617:
612:
607:
601:
599:
593:
592:
587:
585:
584:
577:
570:
562:
556:
555:
548:
547:External links
545:
543:
542:
535:
522:
516:
502:
500:
497:
494:
493:
481:
469:
457:
445:
432:
419:
407:
370:
358:
345:
343:, 2010, p. 62.
328:
316:
300:
283:
277:
259:
253:
232:
231:
229:
226:
225:
224:
218:
217:
201:
198:
180:
177:
119:simmered in a
108:
107:
105:
104:
92:
89:
88:
70:
66:
65:
60:
56:
55:
50:
46:
45:
40:
36:
35:
32:
15:
13:
10:
9:
6:
4:
3:
2:
1191:
1180:
1177:
1175:
1172:
1170:
1167:
1166:
1164:
1149:
1146:
1144:
1143:White pudding
1141:
1139:
1136:
1134:
1131:
1129:
1126:
1124:
1121:
1119:
1116:
1114:
1111:
1109:
1108:Pease pudding
1106:
1104:
1101:
1099:
1096:
1094:
1093:Hog's pudding
1091:
1089:
1088:Hasty pudding
1086:
1084:
1081:
1079:
1076:
1074:
1071:
1069:
1066:
1064:
1061:
1059:
1058:Black pudding
1056:
1055:
1053:
1051:
1047:
1041:
1038:
1036:
1033:
1031:
1028:
1026:
1023:
1021:
1018:
1016:
1013:
1011:
1008:
1006:
1003:
1001:
998:
996:
993:
991:
988:
986:
983:
981:
978:
976:
973:
971:
968:
966:
963:
961:
958:
956:
953:
951:
950:Puding Diraja
948:
946:
943:
941:
938:
936:
933:
931:
928:
926:
923:
921:
918:
916:
915:Mango pudding
913:
911:
908:
905:
901:
900:Malva pudding
898:
896:
893:
891:
888:
886:
883:
881:
878:
876:
873:
871:
868:
866:
863:
861:
858:
856:
853:
851:
848:
846:
843:
841:
838:
836:
833:
831:
828:
826:
823:
821:
818:
816:
815:Jam Roly-Poly
813:
811:
808:
806:
803:
801:
798:
796:
793:
791:
788:
786:
783:
781:
778:
776:
773:
771:
770:Fruit pudding
768:
766:
763:
761:
758:
756:
755:Eve's pudding
753:
751:
748:
746:
743:
741:
738:
736:
733:
731:
730:Crème caramel
728:
726:
723:
721:
718:
716:
713:
711:
708:
706:
703:
701:
698:
696:
693:
691:
688:
686:
683:
681:
678:
676:
673:
671:
668:
666:
663:
661:
658:
656:
655:Bread pudding
653:
651:
648:
646:
643:
641:
638:
636:
633:
631:
628:
626:
623:
621:
618:
616:
613:
611:
608:
606:
603:
602:
600:
598:
594:
590:
583:
578:
576:
571:
569:
564:
563:
560:
554:
551:
550:
546:
538:
532:
528:
523:
519:
513:
509:
504:
503:
498:
491:, p. 22.
490:
485:
482:
479:, p. 67.
478:
473:
470:
467:, p. 27.
466:
461:
458:
455:, p. 21.
454:
449:
446:
442:
436:
433:
429:
423:
420:
417:, p. 19.
416:
411:
408:
402:
397:|agency=
389:
382:. p. 30.
381:
374:
371:
368:, p. 66.
367:
362:
359:
355:
349:
346:
342:
338:
332:
329:
325:
320:
317:
311:
304:
301:
296:
295:
287:
284:
280:
274:
270:
263:
260:
256:
250:
246:
245:
237:
234:
227:
223:
222:List of stews
220:
219:
215:
209:
204:
199:
197:
193:
189:
185:
178:
176:
172:
170:
166:
162:
156:
154:
150:
146:
142:
138:
134:
130:
126:
122:
118:
114:
103:
99:
94:
93:
90:
86:
82:
78:
74:
71:
67:
64:
61:
54:
51:
44:
41:
37:
30:
25:
1174:French stews
1113:Pudding corn
1073:Flummadiddle
1063:Dock pudding
1040:Welf pudding
985:Spotted dick
980:Sago pudding
965:Rice pudding
854:
725:Crème brûlée
715:Corn pudding
685:Chia pudding
526:
507:
484:
477:Le Goff 2010
472:
460:
448:
440:
435:
427:
422:
410:
379:
373:
366:Le Goff 2010
361:
353:
348:
336:
331:
323:
319:
309:
303:
293:
286:
268:
262:
243:
236:
194:
190:
186:
182:
173:
157:
127:flour based
112:
111:
1123:Red pudding
1118:Rag pudding
1025:Tibok-tibok
1010:Tavuk göğsü
955:Put chai ko
920:Panna cotta
895:Maja blanca
860:Kōʻelepālau
855:Kig ha farz
805:Herrencreme
660:Brown Betty
499:Works cited
439:Collectif,
335:Collectif,
214:Food portal
113:Kig ha farz
21:Kig ha farz
1163:Categories
1133:Spoonbread
1035:Ube halaya
835:Kānga waru
760:Figgy duff
645:Blancmange
635:Bánh chuối
615:Annin tofu
489:Hervé 2014
465:Hervé 2014
453:Hervé 2014
415:Hervé 2014
352:Stendhal,
341:Petit Futé
228:References
149:pot-au-feu
1138:Tiết canh
1103:Moin moin
1020:Tembleque
890:Mahallebi
870:Kue lapis
865:Kue asida
840:Kazandibi
750:Eton mess
399:ignored (
388:cite book
125:buckwheat
85:buckwheat
1128:Scrapple
1068:Drisheen
1000:Supangle
925:Pepeçura
775:Frumenty
765:Flummery
610:Ábrystir
589:Puddings
200:See also
169:shallots
133:Brittany
63:Brittany
1098:Kačamak
1050:Savoury
970:Rødgrød
830:Kalamay
825:Kalamai
795:Got fan
690:Chireta
640:Bebinca
179:History
141:Morlaix
129:pudding
123:with a
81:pudding
1083:Haggis
975:Rožata
875:Kulolo
845:Keşkül
820:Junket
800:Haupia
740:Douhua
620:Ashure
533:
514:
443:, 1981
275:
251:
167:, and
161:butter
153:Breton
95:
87:flour)
53:France
880:Kutia
850:Kheer
790:Goody
625:Asida
597:Sweet
165:bacon
145:Brest
121:broth
117:meats
77:broth
945:Po'e
531:ISBN
512:ISBN
401:help
273:ISBN
249:ISBN
137:Léon
73:Meat
43:Stew
39:Type
675:Chè
143:to
1165::
392::
390:}}
386:{{
339:,
171:.
163:,
79:,
75:,
906:)
902:(
581:e
574:t
567:v
541:.
539:.
520:.
405:.
403:)
314:.
83:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
