Category Archives: Customs

Customs, conventions, and traditions of a group

Halloween Costumes

Nationality: United States
Age: 18
Occupation: Student
Residence: Los Angeles, CA
Language: English

Text: “Ever since I was little, I have always dressed up for halloween. When I was a little kid, it was always something fun like Rapunzel or Dorothy. As I have gotten older, I have put more effort into more creative and funny costumes, often matching with my friends. Even now I still dress up, just this last Halloween my friends and I all dressed up as the Powerpuff Girls. Even though I’m not trick-or-treating and often going out with friends, I always have to be in costume for Halloween.”

Context: This ritual was shared by the informant, N, during a conversation about holiday traditions that continue into adulthood. N explained that regardless of her age she will always continue wearing a costume for Halloween. While wearing a costume may seem rather simple, it helps set Halloween apart from a regular day. N also noted that the process of planning a costume often involves friends, adding a social element to the tradition. To N, this ritual is less about trick or treating and more about the feeling of celebration and self expression.

Analysis: This is an example of a calendar-based ritual tied to seasonal celebration and self-expression. In the U.S., dressing up for Halloween is quite common and allows individuals to express their identity through costume. For children, it often represents imagination and fantasy, while for teens and adults it becomes more of a creative and social outlet. The continuation of this ritual into adulthood shows how folk traditions can evolve with age. As N grew, she didn’t abandon this ritual but instead adapted it to fit her changing identity.

Tang Yuan

Nationality: Taiwanese-American
Age: 20
Occupation: Animation Student
Residence: Los Angeles, CA / Queens, NY
Language: English

Text:

“One of the foods that we made is um.. Tang Yuan, which is like a… kind of like mochi? It’s like a glutinous rice ball and then on the inside is sesame paste. And so, it… it’s usually typically eaten during the New Year. Um… it’s just like kind of a dessert. I know it’s been more popularized within like, um… like, Taiwanese dessert places nowadays, or like dessert places in general, but they’re usually served as like a treat for introducing the New Year. Um… a while ago, like when I was really really young — I’d say like before I was five — my grandma used to make Tang Yuan by like… She didn’t have the sesame paste, it was just like flour balls, I guess? Like she’d make the sort of like, dough out of rice flour and water and then she’d dye it into different colors and like, cut it up into strips and then she’d have me and my cousins like prepare the dough balls together. And then she’d prepare a kind of uh, kind of soup, like a sweet soup to go with it. Um… I believe also typically… I prefer to eat it plain, but my dad um… My grandparents on my dad’s side — and my dad — they both kind of… they have like a somewhat Cantonese background, so they end up drinking it with like, this fermented wine, like rice wine. And it… has an ‘interesting’ taste, it’s like… it’s like the sweetness of the Tang Yuan on itself is pretty good, and it’s like, the fermented rice wine is very bitter, and very pungent…. and so it’s like, I don’t know how they acquired the taste for it but, um, my dad typically eats it with this sort of rice wine. And also, when you eat it… I think it represents currency. ’cause the ‘yuan’ at the end… and ‘tang’ is usually like ‘sweet.’ So like ‘sweet money.'”

Context:

Tang Yuan are a traditional Chinese dessert, although they can be sweet or savory. They are often made for holidays and festivals, especially the Lunar New Year. There are several variations on Tang Yuan recipes, but the most common one involves making a dough out of glutenous rice flour and water, stuffing the dough balls with a sweet black sesame paste, boiling, and serving warm in a sweet syrup. Tang Yuan are said to represent togetherness and completeness.

Analysis:

Dishes like Tang Yuan are often made for festivals to commemorate calendar cycles and bring people together. They represent connections to community and a sense of continuity of tradition and culture. For informant JC, Tang Yuan are a dish that holds significance beyond the process of cooking and eating — they play a role in connecting him to his Taiwanese identity as he and his family navigate American culture and expectations of assimilation.

How to make Gluten

Nationality: American
Age: 55
Occupation: Marriage & Family Therapist
Residence: Forest Falls, CA
Language: English

Text:

JB: “Okay, you’re gonna start with some gluten flour, however much gluten you want to make, otherwise known as ‘dough pep’. And then I mix in a couple handfuls of usually whole wheat flour — I think it gives it more flavor — and then you mix it up dry. And then you add in cold water, and you want to be mixing it up while you add it so it doesn’t turn into glue too much, and then you want to mix it up into a ball that holds together that is a little soft, not too gluey. And then you can kind of let that sit in water. And then you’re gonna make a ‘witch’s brew’ [smiles and laughs] — however you wanna make a really strong broth. Whatever you got to make a really strong witch’s brew of a broth. I like to use Vegex [a brand of yeast extract] and soy sauce, I usually chop up an onion, umm.. might add some different powders, like packets of George Washington broth I’ll put in, like onion powder, sometimes I’ll put in barbeque sauce? I’m sure there’s other things too. You can use like the box vegetable broth. But a witch’s brew. And then you tear up the chunks of dough, make little balls and kind of flatten them out, and drop the dough in  — well you want to get the witch’s brew boiling first — and then you drop in the bits of dough and boil it for about 45 minutes. And then after you’ve cooked it in the broth, I like to store it in the broth so it kind of marinates and absorbs the flavor, and then you can do whatever you want with it. I usually make it for special occasions, like Thanksgiving and Christmas.”

[JB’s husband]: “It’s too bad you don’t do it for Adventist-specific days. You should be doing it every October 22 for the Great Disappointment.”

Context:

Informant JB was raised in the Seventh-day Adventist church, which is a denomination of Protestant Christianity that is distinct for its emphasis on vegetarianism, health, and the Sabbath. The ‘Great Disappointment’ refers a date in 1844 on which the Millerites, a 19th century religious movement, falsely believed that Jesus would return to Earth. The reference to a ‘witch’s brew’ was especially humorous in the context of Adventist culture because witchcraft and ‘spiritualism’ are taboo subjects. She also shared further details on where she learned the recipe and its significance in the Seventh-day Adventist community:

“I learned the Gluten recipe from my mom. She usually made it for special occasions. Mom [husband’s mother] also made Gluten. I think a lot of Adventist people made it, that was their special Thanksgiving dinner. [Gets old cookbook from the kitchen] In An Apple A Day, the Gluten recipe is listed under ‘Mrs. Robert Chung’. This is the most traditional Seventh-day Adventist cookbook, and it was put together by doctors’ wives. Because it was so traditional, they didn’t even write the women’s names, just ‘Mrs.’ and then their husband’s name. This was my mom’s, but every good Adventist had this. Sold at the ABC bookstore, everybody had it. Adventists have been pretty good cooks in my experience. I mean, they had to kind of reassess their approach to cooking. I think they embraced probably ethnic foods in earlier parts of American culture.”

Analysis:

Gluten serves as a replacement for meat-based holiday dishes for many Seventh-day Adventist community members. Interestingly, the process for making ‘Gluten’ is very similar to the process of making seitan, a dish that is traced back to ancient China and is believed to have been invented by Chinese Buddhist monks who followed a vegetarian diet. This potential connection is further reinforced by the authored version of the recipe in the An Apple A Day cookbook, listed by a person with an East Asian surname. The Seventh-day Adventist church’s early days also coincided with Chinese and Japanese migration to America the the early 20th century. Whether via evangelizing or close contact, the practice of making a gluten-based meat substitute likely spread to Euro-Americans during this time.

Locro

AGE – 18

Date_of_performance: april 28th 2025

Language: Spanish

Nationality:  Argentinian 

Primary Language: English

Locro for holidays and other special occasions

text:

“This traditional food, I don’t remember when I first heard of it. It was probably just my family doing it, and I have a good relationship with it, as I enjoy eating locro a lot. Although I gotta be honest, the first time I started doing the tradition was last year, and basically in this tradition, what we would do is gather around with friends and/or family and prepare and eat locro for any of Argentina’s national holidays. It can be for National Independence Day or Homeland Day. This Friday I’m gonna eat locro for National Workers Day, and the point of it is to pay honor to the locro, which is a regional typical and traditional dish from here, and at the same time celebrate the holiday. It’s like a stew, and its primary ingredient is white corn. You can add stuff like cow meat or red chorizo. We eat Locro to celebrate the holiday and pay honor to the locro and be grateful for the person who made it. “

Analysis:

Locro looks like an appetizing dish. It is a hearty, thick squash or potato stew found commonly in Argentina. Much like C’s description, the most common ingredient is corn, but there are different ingredients added in as well, in different parts of the country, such as some parts having some squash, potatoes, meat, beans, etc. This traditional dish reminds me of a traditional dish I eat now and then called “Caldo.” It is a Mexican stew/broth we eat on holidays, much like C does here. It mainly contains chicken, corn, and vegetables, and sometimes comes with tomato soup. I imagine part of the reason C enjoys this soup so much is that not only is it good, but he also shares it with the people he loves. 

Mano Po

AGE – 23

Date_of_performance: april 28th 2025

Language: Tagalog, German, Romanian/Filipino 

Nationality: Bisaya

Primary Language: English

Text:

“I heard this from the teachings of my family from generation after generation, This is where I learned it from. Tradition-wise wise we bless the elderly and help others like family members. The point is about having a strong bond with family and blessing them, taking care of the elderly and the young ones, etc. Mano po is a blessing we perform to show respect to our elders. We gently grab the hand of the eldest person and move it to our foreheads. You don’t normally do this to strangers, as they might not want to be perceived as old; this is more so for families of friends, partners, and yourself. “

Analysis:

Translated, the word “mano” means hand in Spanish, while the “Po” is a Filipino honorific. Together, they summarize the ritual performed by Philippinos, which can be traced back to 1493-1898 with a book called “The Philippine Islands.” Other countries have also adopted this ritual, such as Indonesia, Malaysia, and Brunei. As Marcel said, it’s tradition to greet someone old with Mano Po, as it’s a great form of respect for someone.