El árbol de Guernica - Basque Country

A symbol of Basque Independence

By: Michelle Miele and Deepa Vaithilingam

El árbol de Guernica. (On-line image). Avaliable <http://www.celtiberia.net/imagftp/im431258568-300px-GernikakoArbola.jpg> Febuary 13, 2007

El árbol de Guernica. (On-line image). Avaliable <http://personales.pnte.cfnavarra.es/~mzubicob/arbol2.GIF> Febuary 13, 2007

1. Name - Why is El árbol de Guernica called the Tree of Guernica?
   It was a symbolic tree located in Guernica.
    
    
    
2. People- What famous people associated with this landmark?
   The Lord of Biscay swore to respect the liberties of the Biscayan people underneath this tree.
    
    
3. Time period- Dates of important events?
   It was planted in the 14th century and had lasted for 450 years. The latest (from 1936) died in 2004 and was replanted in the spring of 2005.
    
    
    
4. History- Present/Past- How did it change?
   The trunk of the tree that died in 1892 is now held in a templet in the sorrounding garden. The newest tree was planted in 2005.
    
    
    
5. Regional Importance - How does this landmark reflect or help define the culture of this region and/or Spain as a whole?
   The Lord of Biscay swore to respect the liberties of the Biscayan people underneath this tree. And so, it is a symbol of Basque Independence. 
    

    

    

    

    

    

    

    

    

    

   Geography of the Basque Country

    

    

       The Basque Country is made up of seven traditional regions, four of which are in Spain and three in France. The four parts in Spain are called the South Zone, the three in France are called the North Zone. Some provinces in Spain are called Alava, GuipUzcoa, and Vizcaya. The Basque Country is a very mountainous region. Some major landmarks are  the West Pyrenees, the Ebro River, and Cantabrian Mts. Navarra is the highest mountian in the Basque Country.

    

    

   

    

   Map of Basque Country. (On-line Image). Available <http://www.see.ed.ac.uk/~ja/Images/mapa.jpg?http://oldeee.see.ed.ac.uk/~ja/Images/mapa.jpg> Febuary 26, 2007

    

    

    

    

    

    

    

    

    

    

    

   Food Recipies

     

    

    

    

   

    

   Coddish Dish. (On-line Image). Available <http://www.pydasa.com/images/cocina13a.jpg> Febuary 26, 2007

    

    

    

    

   Codfish With Green Peppers

    

   As now is time of Sagardoa and a lot of people will now be in Astigarraga, Hernani or somewhere else but sure that having fun in all the Sagardotegis. My recipe will be fried codfish with green peppers:

   Ingredients:

   - Cod fish
    - Green peppers
    - flour
    - oil
    - salt

   You go to Donostia's market early in the morning and by a fresh and big piece of cod fish then you take your car (or go by train if you don't have any) ,try to go to ordizia (for example) on market day (I don't know which day of the week it is) an once there buy some green pepper. In the way back stop in Astigarraga, go to a sagardotegi and buy 5 or 6 bottles of their cider. Once at home you have to cut the cod and add salt to it, cover it with flour and add to the pan with hot olive oil in it. Then slice the peppers and once the cod is starting to get a little bit brown retire the cod from the pan and add the peppers to the same oil in which the cod was frying. Cover the pan after adding the peppers little drops of boiling oil can splash on your arms and it's disgusting. Don't cook the peppers at very high temperature as they may burn and show a horrible black coulour.

    

    

    

    

    

    

    

    

    

    

   

    

    Bacalao. (On-line Image). Available <http://roble.pntic.mec.es/~jferna22/comenius/comidas/bacalao/bacalao.gif> Febuary 26, 2007

    

    

    

   Bacalao (Salt Cod)

    

    

    

   2 lbs salt cod

   1/4 C. olive oil

   2 medium onions

   1 sm. can tomato sauce

   2 cloves garlic

   1/2 C. minced parsley

   1 can (4oz) sliced pimentos

   1/2 C. dry white wine

   Wash the cod, changing the water three or four times. Soak it overnight in water to cover. Drain. Cut the fish into 2-inch pieces. Place the pieces in cold water to cover, bring to boil, and drain well. Chop the onions and garlic and fry them, along with the drained pimentos, in olive oil. When the vegetables are tender stir in the tomato sauce, parsley and wine. Cover and simmer over very low heat for 30 minutes. Place the cod in the sauce and simmer, uncovered, 30 to 45 minutes, or until the fish flakes easily. Serves 4.

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

   Works Cited

    

    

   Bacalao. (On-line Image). Available <http://roble.pntic.mec.es/~jferna22/comenius/comidas/bacalao/bacalao.gif> Febuary 26, 2007

    

   "Basque Country." Microsoft Encarta Online Encyclopedia. Microsoft Corporation. 2006 <http://encarta.msn.com>

    

   Coddish Dish. (On-line Image). Available <http://www.pydasa.com/images/cocina13a.jpg> Febuary 26, 2007

    

   El árbol de Guernica. (On-line image). Avaliable <http://www.celtiberia.net/imagftp/im431258568-300px-GernikakoArbola.jpg> Febuary 13, 2007

    

   El árbol de Guernica. (On-line image). Avaliable <http://personales.pnte.cfnavarra.es/~mzubicob/arbol2.GIF> Febuary 13, 2007

    

   Map of Basque Country. (On-line Image). Available <http://www.see.ed.ac.uk/~ja/Images/mapa.jpg?http://oldeee.see.ed.ac.uk/~ja/Images/mapa.jpg> Febuary 26, 2007