Tag Archives: cooking

how to cut cucumbers

Nationality: Pakistani
Age: 60s
Occupation: Homemaker
Residence: Pakistan
Performance Date: 2013
Primary Language: Hindi (urdu)
Language: Urdu, Farsi, Punjabi, English

Context: The informant was born in Pakistan (her parents are from Afghanistan originally), and the only variety of cucumber (almost a luxury item) available at the time was a large, hard, bitter kind that had to be prepared a certain way in order to be palatable. In her family, each end of the cucumber (about a half-inch on each side) had to be sliced off, then the two inner surfaces had to be rubbed very hard and fast against each other to “draw out the bitterness”. Sometimes a cut is made into the “body” end of the cucumber before rubbing the end slice against it. A thin film of pale green foamy substance would appear at the edge of the cucumber end, which was then wiped or washed off, and the cucumber was ready to prepare and eat.

Analysis: From a couple different anecdotal and semi-scientific accounts, it appears that this practice is not unique to Pakistan or even the Asian subcontinent, but is practiced by people of Czech and German descent, in the US, in Canada, and in Britain (and probably in many more regions, as it likely that only in the past couple of centuries have we been able to produce consistently non-bitter cukes through genetic modification). The practice is often called “rubbing” or “wicking“, and though it doesn’t seem to have a strong scientific basis (bitterness level is often a result of many growing factors such as temperature, moisture content, etc.), those who use the method (the informant included) have always found it to work. The belief seems to be that the foamy substance that is created from friction between the two ends is what contains the bitterness (in scientific terms, in contains the cucurbitacin compounds which are toxic to some animals and very bitter to humans). So although serious scientific research hasn’t been done on the subject, it doesn’t necessarily mean that this particular folk food practice has any less validity in the kitchen.

Rajasthani Wedding Games for the Bride

Nationality: American
Age: 22
Occupation: dancer
Residence: Las Vegas, NV
Performance Date: December 18, 2012
Primary Language: English
Language: Marwari, Marathi, Hindi

Rajasthani Wedding Games and Pranks
1. After the wedding ceremony, the bride goes to her husband’s house where his family will put her intelligence, courage, strength and cooking experience to the test (in a friendly series of games). The exact tests to be performed vary by family, but some that Mayuri listed were:
– The bride enters the house only after kicking a rice-filled pot with her right foot (auspicious one).
– The ring game: a vat is filled with milk and small metallic objects (along with the wedding rings) are thrown in. The bride and groom must reach in together and try and fish out their rings with one hand. The one who does so first will have the upper hand in the marriage!
– The bride must try and hold as many of the gifts that her new family will deposit in her lap. Brides will often use their veils to wrap all her new family’s gifts and carry them around. She must carry as much as she can in her sari (test of her ingenuity and resourcefulness).
– The bride must also pick up every female member of her husband’s family. This is a test of her strength.
Later on, right before the wedding night, the bride and groom will be teased together (especially by the cousins) and pushed and shoved all the way to their highly decorated bedroom.

These rituals are done to ease the liminal period for the bride. Traditionally in India, the bride does not meet her husband or his family before the marriage and so these games are done to ease the transition from her old family home she’s lived in her whole life, to her new home with her husband and his family. In India, families live together and share the same house; therefore, the rituals and games involve the whole family. The bride is also going from an unmarried virgin to a married woman on the wedding night so it is important for the bride to feel comfortable with her husband.

Spider Cooked Egg

Nationality: American
Age: 25
Occupation: Student
Residence: Los Angeles
Performance Date: April 13th, 2013
Primary Language: English
Language: Mandarin

Informant Background: The informant was born in rural parts of China called Hainan. She lived there with her grandparents where she attended elementary school. She moved to the United States when she was thirteen. She speaks both Chinese and English. She lives in Los Angeles with her mother but travels back to visit her relatives in Beijing and Hainan every year. She and her mother still practice a lot of Chinese traditions and celebrate Chinese holidays through special meals

 

in the days my grandparents told me that to get a governmental position you need to pass certain exams. The exams happened in one day and it is really hard. You can’t get a job unless you pass this test. So to get good luck for that exam day the night before your mother would have to catch a spider in your house, put the spider in the egg, and cook it. You can put the spider in by cracking open the top a little bit and then put the spider in. Then you can still boil the egg. Then you have to eat it before you take the test. This will help you pass the test.  

This is a folk-belief about how to create good luck.  The story was told to the informant by her grandparents who live in an area called Hainan. According to her this was what her great-grandmother did for her grandfather before he went to take his test.

 

I think this folk-belief is very strange. The informant herself also stated how she finds this method very strange as well. Regardless of peculiarity, this shows the family’s involvement in one individual event; that different members of the family are linked together through different objects and methods. In this case it is the mother who has to cook the egg because it is common in a Chinese household that the mother is the cook in the family. This reflects how the mother has to support her child and bring him luck even though the method seems strange. The spider also has to be found in the house. This also shows a different living arrangement situation depending on culture. In Western Culture after the child reaches a certain age he/she would leave the family house and live separately. In this case it is evident that Chinese family tends to maintain as one household.

This belief is a method of how to deal with one of life transitional period. People associate themselves through different identity, one of them is occupation. In this case, the exam is important as an official way to achieve that particular job identity and how the family helps the individual.

It also shows how the egg is eaten to enhance the individual’s belief in his own luck. This shows it is important to believe in good luck is whether or not the spider-egg has magical power or not. Similar to the placebo effect, believing is a big part into feeling lucky.

Baba Ghanouj (my daddy is spoiled)

Nationality: Arab-American, mixed, biracial
Age: 22
Occupation: Waitress, activist, journalist
Residence: Los Angeles
Performance Date: 4/25/2012
Primary Language: English
Language: Arabic, some French and Spanish

Baba Ghanouj is an Arabic dish that means “my daddy is spoiled.” It’s also known as Mutabbal in different regions, which means “it’s mixed up.” She said that it’s common for kids to make food for their parents after a certain age in her culture, and baba ghanouj was such a delicious and straightforward meal, kids would make it and say something like, “look, see how spoiled my dad is?” My informant ate it a lot growing up; she learned all of her recipes from her mom, because recipes were passed down in her family and her mother also inherited recipes from her stepdad’s mother, because he is Palestinian-Jordanian, so compared so Saudi food, theirs is a little bit lighter and distinct in her mother’s recipe knowledge.

This recipe, as well as many others, is significant to my informant, because since her family was poor growing up, her mother cooked cheap recipes like lentils stews (which are also used as a folk remedy for colds) hummus (which literally means “chickpea” in Arabic), and baba ghanouj with pita for her and her siblings all the time.

She also listed the cooking directions for me:

Directions:
Burn eggplant skins on stove until eggplant juice is bubbling out, this is when they’re fully cooked
Let them cool & remove skin
Toss eggplants in bowl
Mash with fork
Place mashed eggplant in strainer over other bowl to remove excess water (save and use in soup or other recipe)
Return pulp to mixing bowl
Add smashed garlic (smash in wooden mortar)
Add salt and lemon juice
Mash together
Add tahini 1 tablespoon at a time
Mash together
Add Salt, Sumac & Olive Oil to taste
Mash together
Top with sprinkled sumac, chopped parsley, tomatoes and olive oil
*Do your best to get all of the skin off. Don’t use any hard parts of the eggplant (usually the little bump at the bottom)

Folk Cooking

Nationality: Caucasian
Age: 75
Residence: Redlands, CA
Performance Date: 3/25/12
Primary Language: English

How you are supposed to cook a ham.

When a customer was coming over, Cindy bought a ham, cut it in half then put it in the oven. She likes to cook for a hobby so I’m sure she believes this gives it a better flavor or something. One day I asked her why she did that before she cooked it and she said “well, you do, why do you do it?” I told her it was how my mom did it, and even my grandmother. After I had asked her I remembered that I had asked my mother the same thing, she told me it was because when she was little, her mother had to cut the ham in half to cook it because it wouldn’t fit in the small oven any other way.

I had never heard this before until one day in folklore class, many people mentioned knowing that people in their family did this too. When I spoke to my grandmother and she was regailing me with stories, she mentioned this. I laughed because I now recognized it, but I also thought I should add this to my folklore collection because everybody else talking about it used a roast and my grandma specifically said they did this when they cooked hams; a little variation.