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chabrot
To perform faire chabrot or faire chabròl is an ancient Occitanian custom whereby at the end of a soup or broth, one adds red wine to the plate to dilute the remnants of the stock and brings it to the lips to drink it in big gulps.〔''La société rurale traditionnelle en Limousin'', pp. 265-266.〕
== History ==
Chabrot was usually performed with soups such as bréjaude or garbure.〔''La société rurale traditionnelle en Limousin,'' p. 112.〕 This action required the usage of a traditional container used for serving soups, such as a deep, spherical bowl or a dish.〔''La société rurale traditionnelle en Limousin,'' p. 111.〕 This container usually had no handles, was made of clay, in a dome form and somewhat narrow.〔 This practice was very popular historically. It is still practised today notably among older people in the countryside.
People from Périgord perform ''fà chabroù'' ; in Limousin one performs ''chabrot'' ; while in Provence, Frédéric Mistral explains that ''cabroù'' comes from the Latin ''capreolus''. To perform ''faire chabrot'', is therefore “to drink like a goat .” In Poitou and in Saintonge, the word “godaille” is also used. In Gascon, they use the term ''godala'' (likely a metathesis of ''goulade'', “gulp”〔Simin Palay, ''Dictionnaire du gascon et du béarnais modernes'', CNRS, 1980〕).
This practice appears to have existed north of the Loire: in the last volume of ''Chronique des Pasquier'', Georges Duhamel writes of a longstanding practice, "It was a custom of my father", which was called ''champorot'' and which was chabrot.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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