USC Digital Folklore Archives / Posts Tagged ‘food rituals’
Folk medicine
Foodways
Holidays
Kinesthetic
Material
Rituals, festivals, holidays

Nepali Winter Holiday Food

Background

Informant: S.S. - a current Senior in college in Indiana, originally from Nepal.

Context

S.S. entire family still resides in Nepal and he always felt very connected to his heritage through food and by cooking the traditional meals from his home country. The collector has personally enjoyed S.S. meals and has observed the performance of Nepali culture and heritage while cooking with S.S. When prompted about special holiday meals or dishes in Nepal, the informant shared this which I have transcribed below:

Main Piece

“So we eat something called Kwati which is like a soup/stew. And it’s made out of 9 different beans- black eyed peas, cow peas, black lentils, chickpeas, adzuki, fava beans, soybeans, Mung dal, green peas. They’re all soaked before and cooked for an hour and a half along with garlic and ginger paste. We usually add momos to the soup too which are Nepali dumplings. And you can eat this anytime, especially in winter because of its high protein value and health benefits but during the holiday of Gun Punhi (Goon Poon-he) we make it and it’s a delicacy too. We add a tempering oil to it after it’s done cooking, which is basically heated oil or ghee and you quickly fry ajwain (carom seeds) and pour the mix into the kwati. So in my family and Newari culture, when the soul is served, before eating we have to look at/for our reflection in the soup and then only we can begin to eat it. This is like a ritual significance to show that eating this cleanses your soul and also rids your body of negative energy but it’s also very healthy so a way to tackle the winter.

Thoughts

From my relationship with the informant, I have learned that food is incredibly important in Nepali culture and that Nepalese people feel very connected to the idea of the clarity and pureness of their soul through the food that they create and consume. Much of the food made in Nepali requires a deep understanding of the rituals of cooking, meaning that each step in the making of the dish is specific and has a purpose. For example, the washing of rice multiple times prior to boiling it, from S.S. telling, serves a dual purpose. One is obviously the practical need to wash the rise of dirt before preparing it, but also the idea that cleaning the rice is important for the body and how the body receives it. Often, there are very specific steps and timing involved in the preparation of the meal, adding things at certain times and this requires a very intricate knowledge of the culture and the meaning behind each step from a spiritual understanding.

Adulthood
Childhood
Foodways
Gestation, birth, and infancy
Holidays
Life cycle
Material
Rituals, festivals, holidays

Mince and Tatties

Context:

I conducted this interview over the phone, the subject was born and raised in Scotland before moving to England, Canada, the United States, then to Northern Ireland, and, finally, back to the United States. I knew she continued to practice certain traditions which were heavily present in her childhood and wanted to ask her more about them.

 

Piece:

Subject: Every birthday in our house we always make mince and potatoes, or mince and tatties like we called them when I was a kid.

Interviewer: What does that consist of?

Subject: Well the way we do it is we ground beef, you know, mince beef, and then mashed potatoes and there you go! [Laughs] Sometimes we add vegetables like carrots or peas to go with it which really adds to the flavor.

Interviewer: And why has it become a birthday celebration?

Subject: I’m not sure, I mean we had it all the time growing up, but when we came to America we had it less and it became more of a birthday thing, so that’s just what we do every year now.

 

Analysis:

Upon further research, I’ve found that there is no set recipe or form of cooking this dish, it consists in many variations. There are concerns that British people are no longer eating traditional dishes, but mince and tatties remains the exception as it is extremely popular in Scotland. A survey done in 2009 found that it was the most popular Scottish dish, with a third of respondents saying that they eat it once a week.

In 2006 the European Union introduced new regulations on how meat could be processed, threatening the existence of mince and tatties, resulting in the Scottish National Party leader announcing, “They can take our lives but they will never take our freedom to make mince and tatties!”

It seems that it became a popular dish due to its ability to be canned and fed to a large number of school children.

Source:

Lewis, Susan. “Recipes for Reconnection: Older People’s Perspectives on the Mediating Role of Food in Contemporary Urban Society.” ANTHROPOLOGICAL NOTEBOOKS 12, 2006.

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