Name - Origin
A type of flour - bran.
In the villages of Asgata and Petra, fouskarin (bran) was called magnín or pomágnin and bran bread was called mágneno or pomágneno as well as fouskaréno (Kypri, Protopapa, 2003).
Bran was obtained after passing flour through a sieve (Kypri, Protopapa, 2003).
Functional and symbolic role
A type of flour used to make fouskaréno bread. That bread was considered sweeter that white flour bread. The colour of fouskari is similar to that of bran (Pharmakidou, 2003 p.110)
Fouskareno bread would be baked and consumed by very poor families. In some villages, like Tersephanous, fouskari was used to bake bread for dogs (Kypri, Protopapa, 2003).
Additional information and bibliography
Pharmakidou XP (1983). Γλωσσάριον Ξενοφώντος Π. Φαρμακίδου, [Υλικά διά την σύνταξιν Ιστορικού Λεξικού της Κυπριακής Διαλέκτου, μέρος Β', έκδ. Θεοφανώς Δ. Κυπρή], Centre for Scientific Research, Nicosia, 2nd ed., 2003.
Kypri Th. - Protopapa K. A. (2003), Παραδοσιακά ζυμώματα της Κύπρου. Publications of the Centre for Scientific Research, XVIII, Nicosia
Stalo Lazarou, Demetra Demetriou
