Author Archives: Sarah Krupczak

“Picking up the Bride”: Vietnamese Wedding Tradition

The informant is a 20 year old, Vietnamese American female. She is a junior at the University of Southern California, but was born in Boston, MA. Both her parents are Vietnamese and were born in Vietnam.

Over lunch, the informant told me about a Vietnamese wedding ceremony called “Picking up the Bride.” The groom and his groomsmen carry baskets filled with pastries, moon cakes, fruit, and teas, all wrapped in red cellophane to the bride’s family’s house. The men line up outside of the house while inside, the same number of women do the same, ready to receive the baskets. The ceremony stems from a Vietnamese folktale of two brothers. The older brother gets married and his younger brother gets upset. The younger brother goes off by himself and cries. He turns into a tall tree. The older brother goes looking for his younger sibling and leans up against the tall tree to rest. He cries too, and becomes the leaves of the tree. Finally the bride comes looking for her husband and brother-in-law. She finds the tree and turns into the seed of the tree’s fruit. Eventually, someone comes along and eats the fruit, spitting out red seeds.

The informant told me that in the ceremony, the items in the baskets are usually fruit from this tree, a small tree, and other ripe things to symbolize loyalty. The “Picking up the Bride” ceremony is meant to welcome the groom into the bride’s family and bless the union of the two people. Usually, after the baskets have been delivered, the bride’s father makes a speech, further welcoming the groom into his family. Traditionally, the groomsmen would go on foot to the bride’s house, so the ceremony had the added element of a journey. This also allowed for everyone to witness it, and turned the procession into a parade almost. It serves as a way to let people know that a wedding was taking place.

I agree with the informant’s interpretation, and while she didn’t specifically mention this, the ripe fruit brought over to the bride’s house in the baskets could also be a symbol of fertility, serving to bless the new couple with a fruitful union.

Swedish Sauna

The informant is 77 years old. She was born in Minnesota and is of Swedish and Finnish decent.

Over Easter Brunch, the informant provided me with this unique Swedish sauna tradition.

“One time, when I was little, I went with my mother to Minneapolis where there was a Polish community to go to the sauna. It was the one and only time I went. There were too many naked women running around for me to want to go back. Anyways, what you did in the sauna was essentially take a steam bath. After you got all sweaty and steamy, in the old country, you would run out and jump in a snow bank. In Minneapolis, we just poured ice water over ourselves. In the old country, after this you would hit yourself with pine branches, but we didn’t do that here. The point was to open up your pores, and invigorate yourself—to stay healthy.”

Like the informant said, this ritual seems to be about purification and rejuvenation. I would guess that the steam is meant to cleanse the body. Following a steam bath with cold water would also cause pores to snap shut, blocking out any future dirt. I’m not sure what function the pine needles would have served but perhaps it also had something to do with invigorating the flesh.

 

Polish Pierogi Recipe

The informant is 83 years old. He is Polish, but was born in Michigan.

Over Easter Brunch, my informant told me about his own Easter tradition that he used to celebrate with his family:

“Every Easter, we used to make Pierogis. These were somewhat of a delicacy for my family and they were more expensive to make than anything else my family usually had to eat. Pierogis are made with cabbage and pork, kind of like a Polish ravioli. We would only ever be able to make them for special occasions, so we chose to make them for our Easter Meal.”

Recipe:

Dough:

2 cups flour, sifted

1 egg

½ cup lukewarm water

½ cup milk

1 tsp. salt

2 Tbsp. melted butter

In a large bowl, beat all ingredients. Add additional flour to firm if needed. Roll out and double. Cut into ½ inch circles.

 

Filling:

1lb. of pork

3 carrots

1 leek

1 celery stalk

1 onion

Butter or oil for frying

Parsley leaves

2 eggs

Salt & pepper

Wash beef and put in salted water. Cook, until the meat softens. Peel and cut into small strips. Throw vegetables into stock with meat and leave gently cooking for 30 minutes. While the meat is being cooked with vegetables peel onion and cut it into cubes. Fry onion on the frying pan with the addition of butter, until lightly browned. Take the meat out of stock and tear into smaller pieces. Add fried onion and mix everything. Grind the mixture of onion and meat in a meat mincer. Chop parsley leaves up and add to stuffing. Break two raw eggs into a meat mixture. Add salt and pepper. Mix. Season to taste. Arrange stuffing on pierogi dough circles and carefully glue the dough, forming pierogi. Cook pierogi in salted water. After floating to the surface cook until become soft. Then sift out. Pan-fry the cooked pierogi. Use butter or sunflower oil. Fry pierogi, until browned on both sides. Serve.

Swedish Lutefisk Recipe

The informant is 77 years old. She was born in Minnesota, and is of Swedish and Finnish descent.

Over Easter Brunch, my informant supplied me with some traditional Swedish folklore. The first thing that came to her mind was a recipe for Lutefisk that her family used to make. This is what she told me about the traditional Swedish recipe:

“Lutefisk is an old Swedish fish dish. It’s cod preserved in lye. I think my mother used to soak it in milk, or actually probably water. The only time she would make it was Christmas Eve. I used to help a little bit, but I think I mostly got in the way. It was actually really disgusting. No one liked it, not even my mother who spent the time making it every year! I don’t know why we kept making it for so long, but it was a traditional thing that made us feel more connected to our roots. After leaving the old country, it was nice for my parents to have a little something traditional, even if no one really enjoyed it!”

I agree with my informant’s reasoning about why the tradition continued. If no one actually enjoyed eating the lutefisk, then it was most likely made as a way to stay in touch with the family’s Swedish heritage after moving to America.

Recipe:

1 piece dried lutefisk, sawed into 6 lengths

2 tablespoons lye

Prep: Soak the fish in water for 3 days. Add two Tbsp. lye into a gallon of water. Soak for 3 days in this solution. Then soak for 4 days in water, changing water every day.

Cooking: Tie the fish loosely in a square of cheese cloth. Drop in a large enamel pot of boiling water. Cook 10 minutes or until well done. Remove cheese cloth put on a platter and debone. Serve with a mustard sauce.

Día de los Muertos Celebration: Mérida, Yucatán

The informant is 56 years old. She is Mexican and was born in Mérida, Yucatán. She moved to California when she was 6 six years old, but still remembers many of the local traditions, especially the tradition surrounding the Day of the Dead.

Before the celebration begins, people clean their houses, making sure the laundry is done and the dishes are washed. This is because if a deceased family member’s spirit comes to visit on the Day of the Dead, you don’t want them to have to do the work for you, or at least feel like they should. The celebration is supposed to be a time for them to enjoy themselves, and like awaiting the arrival of any house guest, you always clean up to make things presentable.

The Día de los Muertos celebration begins on October 31st. As the first day of the celebration, it is dedicated to celebrating the passing of the children. Any babies or toddlers that have died in the past year are honored on this day. Families set up an altar or a shrine. The altar is covered with a white tablecloth that has colorful embroidery around the edges. A green cross is placed on the altar because this is the color of Mérida. Colorful candles are set up too. Then, the deceased one’s favorite dishes are put out on the shrine. These can be anything from favorite candies to Mexican pan dulce bread. Favorite toys and games are set up too. Sometimes these are marbles, or even coloring books—it just depends on whatever happened to be the child’s favorite. Pictures are also put on the altar. After the altar has been assembled, the family gathers to say the Rosary. The altar stays up for the entire day and night of the 31st.

On November 1st, the child’s altar is taken down and another one is set up, this time celebrating the passing of any adults. The decoration for these altars is all black and white. The white tablecloth has black embroidery and white candles are placed on the altar. Pictures are put up and the adults favorite foods are placed on the altar as well. Again, these can be the pan dulce bread or tamales, even shots of whiskey or a pack of cigarettes. The altar is left up all day and night.

On November 2nd, the adult altar is taken down and the day is set aside for going to visit the grave sites of the deceased family members. Sometimes candles are burned on the graves, or flowers are set upon them. This marks the end of the Día de los Muertos celebration.

As my informant said, the entire celebration is a way to celebrate the life of a loved one. The altars are meant for families to pay their respects to the dead by presenting them with all of their favorite things from life. It is a festive way of honoring the dead, and communing with the spirits that come back for a visit.