Tag Archives: food

Haitian Halloween

Nationality: Haitian-American
Age: 19
Occupation: Student
Residence: Southern California
Performance Date: April 24, 2018
Primary Language: English

Originally from Florida, this friend of mine grew up around a wide range of cultures and traditions. Raised by Haitian and Colombian immigrants, she speaks Haitian-Creole, French, English, and a little bit of Spanish. We share a love of food, and spend a lot of time talking about food and different recipes and whatnot, so when this project came down the pipeline, I knew I had to ask her about some unique, family recipes.

The following was recorded during a group interview with 4 other of our friends in the common area of a 6-person USC Village apartment.

“Um, so like Christmas dinners – my whole family would come into like – we would rotate which house we would go to. And then everyone was – not really assigned – but everyone knew what like, what dish to bring. Cause like, that’s the only thing you’re good for, so just bring that. I was desserts. My mom was – there’s this thing called Soufflé Maïs, so. It was so good. It’s like sweet corn and cheese. And then – it was soufflé because it’s cooked in the oven. And then my mom also makes – I call it egg salad because I like the eggs more than the potatoes. With spam and hotdogs or either like mayo or mustard. It’s so good, it’s so delicious. It’s not a Haitian dish, it’s just a dish. And then uh, ah, Diri Djon Djon. So it’s like black rice basically. It’s soooo good. It’s like rice – of rice, and then the type of mushroom you put in with the rice. Cause it blackens the rice. And then you put peas in it.”

She later told me that these same dishes would be served around Halloween, as her family created a tradition of having a Halloween dinner every year. The Diri Djon Djon was particularly popular then, as the black color lends itself perfectly to the spookiness of Halloween-time. It was cool to hear about how her family mixed American dishes with Haitian dishes, at times using each culture as a sort of springboard into unexplored food territory. Before I finished the interview, I made her promise to bring me some Souffle Maïs next time her mom made it.

Visiting Spirits and Dead Babies

Nationality: American
Age: 61
Occupation: Homemaker
Residence: Southern California
Performance Date: March 24, 2018
Primary Language: English

After college, my mom lived in Japan 7 years. She taught English to get by and apprenticed as a potter to gain experience. Growing up, she told me tons and tons of stories from her time there. She’d speak fondly of their unusual ceremonies and traditions, and how, by the end of it, her host families said she was so in tune with the culture, that if they closed their eyes, they couldn’t tell she was a foreigner.

Driving home from lunch one sunny afternoon, I ask her and my dad if they have any stories about the inexplicable that I could use for my folklore project. My mom starts:

“In Japan, it’s a uh … a worshipping of dead ancestors day in August, Oh-Bon. They put out the dead people’s – the dead grandpa, the dead grandma, they put out their favorite food, and they put out chopsticks, and they will, you know, burn their favorite incense and they do all this so the dead can come and visit. They do this in their home. Every year, in August. It’s always in August. So it’s like Halloween, except it’s got a religious significance. It’s when the dead come back. They have festivals in town too, Oh-Bon-Matsi.

“It was a festival for dead children. And there was a river running through the town. Not dead babies but dead children. And, they… But. You know lanterns with lights in them? They’d float these lanterns with lights in them down the river and it was just gorgeous. Each lantern represented a dead child and they had this beautiful eerie music, just vocalizations for the occasion. Traditional Japanese instruments too. And incense burning. It was a very volcanic, sort of lunarscape in the far north. I can’t remember the name of the… the far north of Honshu. So you can look up ‘dead baby festival Honshu’ and figure it out.”

This is a very comforting view of the afterlife. It’s as if death is not the end, but merely a move to a different city. Growing up, she imparted this same sense of the dead on me. She’d always tell me not to fear death or the presence of ghosts, but to welcome them, as they were once in our shoes and only wanted to visit. The dead baby festival further illustrates their benevolent view of death. In America, when a child dies, we mourn and often times never speak of it. In Japan, it is tragic, however they still take time to celebrate their lives. No matter if that life was only for an instant.

 

Colombianizing the Fourth of July

Nationality: Haitian-American
Age: 19
Occupation: Student
Residence: Southern California
Performance Date: April 24, 2018
Primary Language: English

Originally from Florida, this friend of mine grew up around a wide range of cultures and traditions. Raised by Haitian and Colombian immigrants, she speaks Haitian-Creole, French, English, and a little bit of Spanish. We share a love of food, and spend a lot of time talking about food and different recipes and whatnot, so when this project came down the pipeline, I knew I had to ask her about some unique, family recipes.

The following was recorded during a group interview with 4 other of our friends in the common area of a 6-person USC Village apartment.

“And then Fourth of July dinner – that’s the day my dad really likes to make the sliders with like the cheese inside. Yeah, and then he puts like pineapple jam and like pink sauce – it’s so good. He’s Columbian, so he likes to … Colombinize, Colombianize food.”

This is a perfect example of cultural fusion. To take the most American food there is on the most American holiday there is and ‘Colombianize’ the two is literally what America is all about. We come from all over the world to share our cultures and make something new and beautiful and wholly original.

Řízek

Nationality: Czech
Age: 19
Occupation: Student
Residence: N/A
Performance Date: 4/13/18
Primary Language: Czech
Language: English, Spanish, French

Interviewer: You said you had a family recipe?

Informant: So you take a piece of meat, usually it would be turkey or pork, but it could be whatever honestly. A lot of people use chicken. You first flatten it out by hitting it, so you basically make it into a flat piece of meat. Then, you have three key steps.

First, You have flour. You put the meat into the flour and cover it all with flour. Then, there’s egg, beaten, you cover the whole thing in the beaten egg. The final step, you cover the whole thing in breadcrumbs, that you would traditionally make yourself from old leftover bread. Then, you fry the whole thing, flip it in the middle of the frying process.

Interviewer: Then serve?

Informant: Yeah, then serve. Usually you would serve it with mashed potato and a pickle.

Interviewer: You said your family modified the recipe a bit?

Informant: Every family does it a little different. What changes usually is the type of meat people use, whether or not they add other stuff to the mix. Maybe herbs or something, each family uses different things. Furthermore, you could not use meat at all. A lot of people just use different vegetables and make this recipe with them, which strays further away from the original recipe but, it’s still a variation that’s common. Personally, me and my family use turkey. We think it gets the most tender during the frying. Also, we add a few small pieces of rosemary into the batter , not a lot, but enough for it to be noticed.

Context: My informant is a nineteen year old Czech national attending school in the United States. He’s lived in Prague for most of his life, and Czech is his first language. The interview was conducted face-to-face in a college dorm room.

Background: My informant was taught how to make Řízek by his grandmother while back home in Prague. He likes Řízek because Czech cuisine is a fusion of German, Austrian, and Slavic cuisines, and as a result doesn’t have many uniquely Czech dishes. My informant told me that, because of this, Řízek is considered a sort of “national dish” in the Czech Republic, and is thus close to his heart. My informant himself has made it many times, and considers Řízek one of his favorite dishes.

Analysis: Usually, recipes don’t strike one as the material for folklore, but Řízek is an excellent example of the malleability and word-to-mouth nature of cuisine. The dish apparently had origins stemming from Italian “chicken parmesan”, but used flour and breadcrumbs to make up for a lack of flour. From there, ingenuity led to it further being changed, to the degree that the meat, herbs, and even recipe of the batter itself are subject to interpretation. Řízek is a dish of variation, everyone makes it differently. I also found it interesting that the dish was considered uniquely Czech. Considering that the Czech Republic is still a young country, it appears to be a valuable source of national pride. One might note the use of folklore in this instance to reinforce a nationalistic attitude.

 

The Origin of the Řízek

Nationality: Czech
Age: 19
Occupation: Student
Residence: N/A
Performance Date: 4/13/18
Primary Language: Czech
Language: English, Spanish, French

Interviewer: So you just gave me a recipe for… I’m not going to try and pronounce it. You said you also have a story about its origin?

Informant: Yeah, during some battle of the Austrian-Hungarian army in Italy, the general that led his battalion there from the army saw the locals making some sort of food where they would take a piece of meat and cover it in parmesan and fry it. He thought, “well how could I recreate this for our emperor when we don’t have parmesan back home?” So, when he got back from the war, he had the chef at the royal palace recreate the recipe and that’s how this recipe came about

Interviewer: I assume the general was Czech?

Informant: Yeah, yeah.

Context: My informant is a nineteen year old Czech national attending school in the United States. He’s lived in Prague for most of his life, and Czech is his first language. The interview was conducted face-to-face in a college dorm room.

Background: My informant probably learned this story from his grandmother. He remembers it because Řízek is a traditional food that every Czech person knows how to make. He places great importance on this story because it disputes the Austrian and Hungarian claims to Řízek, a food widely considered by the Czech population as their national dish.

Analysis: I personally find this legend very believable. Řízek the food closely resembles chicken parmesan from Italy, and the story itself is quite believable from a historical sense. The Austro-Hungarian army was in Italy, and a general would conceivably had seen the traditional Italian dish prepared. From a more objective perspective, this story legend is also interesting because, despite being a Czech legend, it refers to a time period before the Czech people had an actual sovereign nation, but is still used to reinforce the claims of the Czech people on Řízek.