Tag Archives: celebration

German Birthday Rhyme

Context:

HH is a retired former housewife who lives in Westergellersen, a small village in northern Germany.

Main Piece:

Am Fenster heute Morgen
Da saßen ohne Sorgen
Drei Spatzen und drei Meisen.
Ja was soll das den heißen?
Sie haben’s mir geflüstert.
Ich weiß es ganz genau:
"Name" hat heute Geburtstag.
Darum der Radau!

Translation:

At the window this morning
There sat without worries
Three sparrows and three tits.
What is that supposed to mean?
They whispered it to me.
I know it exactly:
It's "Name"'s birthday today
Therefore the noise!

Analysis:

This rhyme is longer and a bit more complex than the now ubiquitous ‘happy birthday’ song is in America, but it serves the same function. Both verses have a space to insert the name of the person who is being celebrated, which makes the chant personalized to the birthday celebrator. I think the inclusion of specifically named bird varieties, sparrows and tits, interesting because while these are common birds, they do place locational limits on the rhyme.

The final line of the verse, “Darum der Radau!” I found a little difficult to translate. I chose to translate word for word, but fear that the implied meaning may not be clear from this literal translation. ‘Darum’ can mean because of, therefore, or hence, and ‘Radau’ has a lot of adjacent translations including noise, racket, and hullabaloo. In effect, the final line of the rhyme is the speakers explaining why they are being boisterous and causing a racket (either through the loud reciting of the rhyme, or the celebratory event they are in the midst of).

German Easter Fire Tradition

Context:

AH grew up in Westergellersen, a small village in northern Germany and attended these Easter fires throughout her childhood.

Main Piece:

“Leute in vor allem ländlichen Gegenden sammeln Holzmaterial und Buschwerk und türmen es möglichst hoch auf. Es soll weithin sichtbar sein. Es entsteht ein Wettstreit um das höchste Feuer. Am Karsamstag wird es angezündet. Das Dorf versammelt sich dann um das Feuer, es gibt Bier, Glühwein und Würstchen.”

Translation:

People from all the surrounding rural areas gather wooden material and shrubbery and pile it as high as possible. It should be able to be seen from far and wide. There is a contest for the highest fire. On Karsamstag (Holy Saturday, the day before Easter) it is lit. The village gathers around the fire, there’s beer, mulled wine, and sausages.

Analysis:

This part of the Easter festival celebration in northern Germany seems very useful for promoting unity and connection within a town. Because the villages compete for the tallest fire, the one that can be seen from the farthest distance away, this creates an in-group out-group boundary. Also, since gathering the materials for the highest bonfire takes time and work, the townspeople must work together, as they wouldn’t be able to achieve this highest fire on their own. Then, on the evening before Easter, when the fire is lit, this festival ritual turns into a communal gathering place for the village people. Beer, mulled wine, and sausages are all extremely common foods in northern Germany, and are generally associated with any festivals and gatherings, or seen as something like ‘fair food.’

Hunting Trolls

Background: Informant has a Norwegian background from his fathers’s side and was raised being told about these Norwegian traditions and holidays, and this anecdote was told to me over a FaceTime call.

Informant: We would have a special toll hunt on the seventeenth of May… or syttende mai. Kind of like an easter egg hunt but trolls.

Me: Why did you hunt trolls?

Informant: Umm… it’s because trolls have a negative connotation, like how you’re supposed to clean your house in Chinese tradition on Chinese New Year to get out the bad luck… for us it was trolls.

Me: Did you get a prize for finding the trolls?

Informant: Yeah, we would get rewarded in chocolate.

Thoughts: Syttende mai in Norway is also known as Constitution Day, which is an official public holiday throughout the country. Essentially, it’s a country-wide party—people dress up in traditional costumes, with a lot of parades and drinking and ice cream. Syttende mai is not celebrated in any large way outside of Norway, as it would be like celebrating the Fourth of July as an Irish person—it just doesn’t really make sense to. It’s interesting to me how the informant’s mother brought together various folklores in order to give her children meaning on syttende mai as children born and raised in America. Trolls in Norway are seen to be creatures that are evil and dangerous, and beings that belong in the wilderness, not by the home, so there is even meaning behind the act of hunting trolls in Norwegian folklore, especially since the informant was rewarded for finding the trolls.

Santa Lucia

Background: Informant has a Norwegian background from his fathers’s side and was raised being told about these Norwegian traditions and holidays, and this anecdote was told to me in person.

Informant: It’s a Swedish tradition, it’s like mid-December. Saint Lucia was a martyr and her name is after lux, the Latin word for light. The Santa Lucia celebration is a celebration of light in mid-December when it’s really dark in the Arctic in Scandinavia. You sing this song about her and then you walk down the aisle and everyone carries candles and little lights. 

My informant sung a portion of the song as well for me.

Thoughts: It’s interesting what exactly is the most meaningful to different cultures in different parts of the year. For instance, in Scandinavia, it’s dark almost every hour of the day in the depths of winter, and it makes sense that Scandinavian people would want to celebrate light in the darkness. It’s also interesting to me how many Scandinavian countries have so much in common culturally—even though my informant is Norwegian, and not even from Norway, he has a lot of knowledge of other Scandinavian holidays and culturally important events because they’re all so related.

Traditional Arabic Dessert – Ka’ak

Text/Context

EM – Ka’ak is a traditional Arabic pastry that is usually a cookie. However there is a version that is more like a sweet bread that is traditionally made for Easter. This is the version that’s been baked in my family for generations. My mom would watch her grandmother make it (she wasn’t allowed to touch it until it was done). It’s always a special time of year and a special day when it’s made. It takes most of the day and the whole house smells delightful.
Also in my family, we usually make a quadruple batch.
First, the heat in the house is turned up to at least 70°F (this is the one day a year the heat is turned up above 64° in my house). The dough, using specifically King Arthur flour (no other brand is allowed) whole milk, sugar, and a bunch of spices including anise and mahlab (crushed cherry seeds) is made early in the morning. Then it’s covered in every extra blanket, quilt, and wool coat in the house, because if the dough catches cold, it’s ruined.
After the first rise, it’s rolled into balls, and set on baking sheets for the second rise. After that, the balls are padded onto a special homemade ka’ak press made of chicken wire, then set to rise again. They’re baked and cooled, and then they’re glazed in a milk, sugar, and rose water mixture, dried, and enjoyed. We distribute it to everyone in our family and community.
Interviewer – You said the sweet bread version is usually just for Easter. Does your family make it just for easter? Or is there some other cause for celebration with ka’ak? Is “special time of year and a special day” a particular day each year, or an arbitrary day and it is just the recipe that makes the time special?
EM – The ka’ak we make is traditionally the Easter version but we usually make it at Christmas because mom had more time. We don’t make it on a specific day but because we really only make it once a year that day becomes special.
Interviewer – Why a quadruple batch?
EM – We make a quadruple batch because we give it to a lot of people. We even ship some out to family in California (From Massachusetts).
Interviewer – Since even the kind of flour is so strict, and your mother was not allowed to touch the dough as a child, does that mean there is no change allowed to the recipe?
EM – The only change to the recipe is that my great grandmother always used ghee but we use regular unsalted butter.
Interviewer – Have you learned the recipe, or done it on your own?
EM – I’ve learned the recipe, though I don’t know it by heart yet, and have made it with my mom and then with my aunt in California, when I visited and brought the spices with me from home.I got pulled aside at the airport because of them. They didn’t believe me when I said they were spices.
Interviewer – Who counts as community, when it comes to distributing the ka’ak?
EM – We give ka’ak to neighbors, some people at our church, and like I said, family, including those in California.
Interviewer – Do you feel that the recipe is part of your Arab heritage?
EM – Yes this recipe and experience is absolutely part of my heritage. All of my family’s recipes are either in our heads, or in the case of ka’ak and other desserts, the recipe is written down but no directions are given, so the only way to learn to make them is to observe and learn from our elders, making special bonds and memories.

Analysis

This dessert is made only once a year and I did not collect this story during that time. The story was not performed with the actual food but rather in a context of discussing favorite foods.
Ka’ak is an example of food connecting a person to their family and their heritage. The informant has never travelled to Lebanon, and knows only a few words in Arabic, but is proud of their heritage and feels connected when they learn the recipes that are passed down through family, learned by memory, and made with and for their family. The informant is also excited to share the dessert—and part of their heritage—with people outside of their family.
It is also an interesting case when the food itself becomes cause for celebration, because it is very labor-intensive and time-consuming, so the dessert becomes very, very special.