This article looks at the traditional cake making in the Terra Alta (Catalonien) area linked to festivities, and in particular the pastries usually made. In this area the pastries are known as cócs, a word common to Terra Alta and the neighbouring districts of Ribera d'Ebre and the Priorat. Locally produced mistelle, sweet or rancid wine is served with the pastries. Nowadays, the bakeries and cake makers in the area's towns and villages also produce traditionally crafted products, that used only to be homemade.
The article, resulting from the final degree project produced by the author for her Humanities degree at the UOC, offers a privileged look at the richness of the Terra Alta in terms of its gastronomic history, customs and its high regard for its cakes. The author, who has previous experience in the field, places the specific aspects of Terra Alta cake making in the context of the Mediterranean cultures with common roots dating back to the ancient and medieval worlds and which still have an easily identifiable "family feel", whilst looking, from an ethnographic point of view, at what she calls the "world of wheat" in the area, (the dough for bread, the craft of the baker, the ovens and other tools, and the associated traditions, among other things). In short, she rescues a living part of the local day-to-day activities and places it under the microscope of food history, whilst providing information that may well be of interest for study from other points of view.