Submission declined on 25 April 2024 by Utopes (talk). Wikipedia is an encyclopedia and not a dictionary. We cannot accept articles that are little more than definitions of words or abbreviations as entries. A good article should begin with a good definition, but expand on the subject. You might try creating a definition for this instead at Wiktionary, which is a dictionary. Please only do so if it meets that sister project's criteria for inclusion. These require among others, attestation for the word or phrase, as verified through clear widespread use, or its use in permanently recorded media, conveying meaning, in at least three independent instances spanning at least a year.
Where to get help
How to improve a draft
You can also browse Wikipedia:Featured articles and Wikipedia:Good articles to find examples of Wikipedia's best writing on topics similar to your proposed article. Improving your odds of a speedy review To improve your odds of a faster review, tag your draft with relevant WikiProject tags using the button below. This will let reviewers know a new draft has been submitted in their area of interest. For instance, if you wrote about a female astronomer, you would want to add the Biography, Astronomy, and Women scientists tags. Editor resources
|
The sustanciero or saborero was an ancient form of subsistence in Spain, consisting of renting a ham bone for a certain period of time to make broth.
Historia
editDuring the post-Spanish Civil War era, the term 'sustanciero' referred to an individual who, equipped with a ham or beef bone tied to a string, would go from house to house, inserting it into pots for a few minutes to 'flavor' meals, for an agreed-upon price (usually one peseta per quarter of an hour). Currently, this means of earning a living is part of Spanish historical memory, and although it might have been practiced occasionally, it cannot be considered a profession like that of a water carrier or honey collector. Especially when considering that one peseta during the post-war period was not a negligible amount to spend on a quarter of an hour of boiling an already flavorless ham bone.[3][4]
References
edit- ^ Valle Martín JL. El sustanciero alcalaíno. Puerta de Madrid. 25/03/2017; 49(2.463):16.
- ^ Villar Esparza C. El cabrero de vez, el saborero y el hermano del palo luz. (Estampas de antaño en tierras del Campo de Montiel). Castellar de Santiago.org Consultado el 01/05/2017.
- ^ Antonio Núñez. «El sustanciero» Archived 2010-03-30 at the Wayback Machine. Diario de León. Artículo de opinión del 30 de octubre de 2007.
- ^ «Junto al cubo». Diario español La Vanguardia. Ejemplar del 15 de febrero de 1966. Página 6.