Tag Archives: Family recipe

Schnitzel Dinner

Text: “A tradition I have is that my dad who grew up in Germany will cook schnitzel for the family when we are all together based on a family recipe that he has had in his family for a long time. This is something that’s super special to me because growing up it felt unique and cool to have a dad that was able to cook traditional dishes from a completely different culture. Still to this day I love schnitzel and I love my dad’s schnitzel and I look forward to whenever he cooks it for us!”

Context: The informant, a law school student, shared a tradition where their father, who grew up in Germany, cooks schnitzel for the family using a family recipe passed down through generations. This tradition has been significant to the informant, as it not only connects them to their European heritage but also makes them feel that their family’s cultural background is something special. Even as an adult, the informant still looks forward to their dad’s schnitzel, valuing it both as a delicious meal and as a reminder of the family’s unique cultural history.

Analysis: This is a great example of how food traditions carry deep cultural and emotional meaning. Schnitzel, as a traditional German dish, becomes a way for the informant’s dad to share a piece of their heritage with the family. It’s not just about the food—it’s about what it represents: a connection to a different culture and a way to pass down family history. The informant’s appreciation for the dish goes beyond taste; it’s tied to a sense of pride in their dad’s ability to keep this tradition alive.

The fact that the informant finds the tradition “unique and cool” shows how food can also serve as a marker of identity—something that sets their family apart in a meaningful way. Even though they’re no longer a child, the ritual of eating schnitzel still holds emotional weight, reinforcing the bond between family members and their shared cultural past. This also reflects a broader theme in folklore: how traditions, especially ones rooted in food, help shape our sense of self and family, linking us to the past while creating memories for the future.

Informant Info

Race/Ethnicity: White

Age: 23

Occupation: Student

Residence: Oak Park, CA

Date of Performance: April 22, 2025

Primary Language: English

Other Language(s): N/A

Relationship: Brother

A Family Snack

Informant Information — KL

  • Nationality: American
  • Age: 19
  • Occupation: Student
  • Residence: Los Angeles, California
  • Date of Performance/Collection: April 10, 2022
  • Primary Language: English

The informant is my roommate, who I have witnessed making and eating this snack several times. The recipe originates from her grandmother’s search for an inexpensive snack that she could give to her children (including my roommate’s father) after school. I collected this information in-person, in my apartment near USC.

Interviewer: 

Can you explain this family recipe and how it was developed?

Informant: 

Yep! My grandma– my dad’s mom– made this for my dad all the time when he was growing up. That was probably in the 1970s, but the recipe has never changed. You take Saltine crackers and top them with a little smidge of margarine and a quarter of a slice of Kraft American cheese. The margarine can be any brand, but they have to be real Saltines and Kraft slices or it isn’t the same. 

My grandma lived in the Chicago suburbs, and the cracker-butter-cheese combo is pretty on-brand for the Midwest, I think. 

Interviewer: 

Does this recipe have a name?

Informant: 

It didn’t at first. I started calling it The [Informant’s last name] Delight when I was 11 or 12, and that name has stuck ever since. 

Analysis:

I have had the great honor and delight of trying this snack– despite not liking margarine or Kraft slices, it’s pretty tasty! I would describe it as a bunch of cracker-sized, cold grilled cheese sandwiches. This could also be a pretty popular dorm-room meal– no cooking required! 

Chả Giò (Fried Spring Rolls)

Main Piece:

Me: Tell me about Chả Giò or Vietnamese egg rolls.

AL: So, my parents’ recipe to it… I know it from my dad which I think he knows it from his sister, my aunt. I don’t know where she knows it from… We would make this for the restaurant that we own, and uh so what we would do is pre-peel the egg roll wrapper or the rice paper because it came in, essentially, like a sheet of paper but stuck together because it was cold or frozen. And so we would let it thaw and pre-peel it so that it would be easier to fill it… The filling consisted of shredded taro [root], shredded carrots, cooked pork, and clear rice noodles that were cooked already and seasoned with, like, pepper and salt and what not. And then it was mixed and then placed into the wrapper and then folded in a particular way…

Me: Kind of like a pinching. Keeps everything together.

AL: Almost like a burrito wrap. Almost. And you would seal it off with water, I believe. And uhm that would be your… raw egg roll, or Chả Giò. And then you would fry it for… For like 8 minutes… The sauce that it can be served with is nước mắm, uhm fish sauce… Or a mixed soy sauce for vegetarians… Usually, they’re either served at a restaurant or… At a party setting— of like a huge, huge tray of just—

Me: Huuuuge pile of egg rolls.

AL: A pile. And it would be kinda scary to look at but they were usually good, so…

Context:

An interview I had with my roommate in the Cale & Irani Apartments at USC Village. He is of Vietnamese descent. We often talk about certain food items from home and bond over them. Although he is vegetarian, he is most familiar with this pork recipe.

Analysis:

These can be made vegetarian, with shrimp, or with pork. I was familiar with these egg rolls and this recipe from my own mother, so it was good to reminisce with my roommate. The last time I had them was over Christmas break of 2021, and they remain one of my favorite Vietnamese dishes, far better and more authentic than ones you find in Oriental restaurants. I like the way my roommate describes it here, and it’s interesting how this folk recipe has been modernized, especially with me being from the South. My sister and I would use sweet chili sauce as compared to the traditional sauces, and we would even make them in the air fryer. My mom would also gift these in frozen batches to her friends on certain holidays, so this folk recipe and piece of our culture was shared throughout with our predominantly white, small town. This small cultural exchange through food alone can bring more appreciation and foster relationship between different communities.

Oxtail Stew – Bejing Recipe

Nationality: Chinese
Age: 22
Occupation: Student
Residence: Beijing, China
Performance Date: 04/27/2021
Primary Language: English
Language: Chinese

Context

The interviewee in this collection and I are both Chinese though we have very different backgrounds. I’m Singaporean-Chinese and she is Beijing-Chinese. We found common ground in many of the foods that our mothers made for us growing up, however always noticed that there were little differences in the recipe. The following is a recipe that she gave me that was a favorite dish for both of us growing up, but the recipe is the Beijing version of Oxtail Stew.

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Performance

The following is a receipt given to me by the interviewee.

1.Blanch the chopped oxtail over boiling water for 1-2 minutes.

2.Add in 2 spoons of yellow wine and 3 spoons of soy sauce.

3.Season the beef with rock sugar, chicken powder, aniseed, cinnamon, and dried chili

4.Add in water and keep braising the beef until the beef is well cooked

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Analysis

Food can be a very tricky thing. You can make two dishes of oxtail stew with practically the same ingredients, but once one of them has dried chili and aniseed, it becomes distinctly a Beijing recipe instead of one from Guangzhou or Singapore or Malaysia. Because the Chinese population is huge and many Chinese people have branched away from China to various parts of the world, recipes get changed and adapted to whichever country the chef resides in. It is always fun to see a classic Chinese recipe that is just slightly different.

Sweet Potato Pie

Nationality: American
Age: 23
Occupation: Masters Student
Residence: Claremont, California
Performance Date: 5/3/2020
Primary Language: English

Main description:

The following ingredients were provided by the informant via text message.

RD: “sweet potato, butter, brown sugar, milk, eggs, nutmeg, cinnamon, vanilla, and pre made pie crust”

AB: “So, who did you learn this recipe from?”

RD: “My mom taught me. She makes them, I think, every year around the holidays, like around Thanksgiving or Christmas mostly, and I think that’s it. But she makes a ton of them. Like seven or eight  huge-ass pies because they’re everyone’s favorite. I know she learned it from my dad’s mom, so her mother-in-law and my grandma, and I think she makes them even more. Like, all the time. Every time we visit her she has a sweet potato pie in the oven because, like I said, it’s everybody’s favorite.”

AB: “What makes your guys’ sweet potato special from, I guess, a normal pie?”

RD: “I mean it’s a normal sweet potato pie. My mom, my grandma don’t use measurements or anything, they just kinda no. That’s why the recipe doesn’t, doesn’t have any. We don’t add anything special if that’s what you mean. Well, I guess my mom uses brown sugar instead of white, which I guess some people don’t. But like what makes it special is that you’re supposed to melt the butter and sugar together in pan before you mix it into the rest of the pie.”

AB: “And that makes it taste different?”

RD: “I mean, yeah. It’s literally everyone in my family’s favorite food. There was this one time my cousin, who was just this little eight or seven year old girl, ate a whole-ass pie by herself. Literally the whole pie. We were all like… how. I guess she just really loved that pie.”

Informant’s interpretation:

AB: “Does this pie have a special meaning to you and your family?”

RD: “I mean, that pie is so much work. You know what stirring potatoes is like, like it’s just so thick that my mom always needed all of us to help. So I guess to me it means all the times that my family has worked really hard together and then all enjoyed the same pie at the end.

It’s funny, because until left Alabama and the South I guess I didn’t realize that sweet potato pie was also like, very much a southern thing? You know? Like I thought everybody had sweet potato pie. So now it makes me think of my family, but also of like the south and all the things that I don’t have here that are more normal in the South.”

Personal interpretation: Sweet potato pie is a common dessert in the south, but almost unheard of elsewhere in the United States. The informant lived in the South his whole life before coming to California for grad school, and this recipe has become emblematic of the cultural divide between the south and the west coast.