Tag Archives: food

Buddha Jumps Over the Wall

Nationality: Vietnamese-American
Age: 20
Occupation: Student
Residence: Palo Alto, CA
Performance Date: 4/17/17
Primary Language: English

Context: One of my roommates, when he heard me explaining to a friend about how stressful it was to try and find folklore from different sources, offered some of the stories he knew from his childhood.

Background: This is a legend behind a certain dish that my roommate knew about.

Dialogue: The way the legend goes is that the original person who created it was cooking the soup, and on the other side of “the wall” there was, um, a Buddhist, or maybe a Buddha, since that’s what they call them when they achieve nirvana, um, meditating, and once the soup was finished it smelled so good that, uh, the Buddhist monk summoned all of his strength and leaped straight over the wall just to have a taste of the soup.

Analysis: I looked up the recipe this legend is based on (see below), and the complicated cooking process is one of the biggest clues as to what might make it delicious enough for a Buddhist monk to forsake their oath of vegetarianism (anything that takes three days to cook MUST taste amazing). While the other stories I’d heard from this roommate revolved around Vietnam, I found that this legend is of Chinese origin, and collectively these pieces then show us how the spread of Buddhism has affected lives and folklore tellings across East and South Asia (or, at least, in more than just one country).

Annotation: The recipe for Buddha Jumps Over the Wall, as well as a slightly different origin of the dish, can be found here.

Mexican Recipe

Nationality: Mexican
Age: 35
Occupation: Nanny
Performance Date: 4-26-17
Primary Language: Spanish
Language: English

Main Piece: Beer Battered Fish Tacos

 

For this piece, I asked my nanny of 18 years, Mirna, for a recipe, and being native to Mexico, she delivered. She prepared beer battered fish tacos, which consists of frying a white fish meat in a batter made from bread crumbs and beer (Corona, of course). It is put into a taco with a chipotle sauce, cabbage, and salsa. I asked if there was a set recipe she followed but there was not, she just cooked based off how she had done it in the past. The entire time she was cooking she was adding little bits of ingredients here and there according to taste, and nothing was perfectly measured. Once the fish was battered it was fried in a pan with vegetable oil, not a traditional deep fryer. There was no set time to cook or anything of the sort, just judging based on the look of the food and feel based on the cook.

 

Background:

 

This is a traditional recipe from my nanny’s home in Mexico, and she has been using it for as long as I can remember at home. It was a traditional recipe used when a successful fishing trip returned and would be cooked right away.

She learned it from her mother, who would generally cook for all of her brothers and sisters, of which there were 6 of them. She had many recipes she could’ve chosen from, having grown up in this large family and also having cooking as a big part of life for them. There was never really much take out or dinners out, so it was typically home cooked meals from her mother.

 

Context:

 

This time she cooked the meal for me, it was just one night for dinner, and did not have much contextual meaning. I used to fish a lot during the summer, and fresh fish was my favorite food for that span of time. I used to call my nanny as we were unloading the boat telling her what we had caught and she would prepare to cook it for me, and this became one of my favorite preparations of fish. She cooked a very large portion as it would serve as our family dinner that night, and had a sort of system going where she would be constantly breading the fish, frying it, warming the tortillas, and prepping the plates. She said that’s what it was like at home when her mother would cook for everyone, needing to feed many mouths.

When this dish was being prepared, my dad had a few different beers at home but none were a Mexican beer, so my nanny actually went out and bought Coronas to cook this recipe, which I think is interesting in that even though I’m sure other types would have worked, it is more traditional to the recipe that she used a Mexican beer for the recipe.

 

My Thoughts:

 

I had always thought this was just a random recipe my nanny had found and cooked for our family, but it turned out this was a recipe she had learned from her mother and brought here to cook for us. There are many more dishes my nanny knows how to cook from home and makes them constantly, but this one is hands down my favorite that she does.

Brazilian Cheese Bread

Nationality: Brazilian
Age: 58
Occupation: Nanny
Primary Language: Portuguese
Language: English

Main Piece: Brazilian Cheese Bread

 

My friend has a nanny named Lucia who would cook cheese bread for us when we were hanging out at his house. She cooked it for me the last time I went home, and it is a dish consisting of Cassava Flour, known as tapioca in the US, which I am told was a staple ingredient used in Brazil. They are small, pale rounds of dough, dating back to the first settlers and natives of Brazil.

Along with the tapioca, there were other ingredients used such as different cheeses and milks, not necessarily measured out but added in according to taste and what the consumer preferred.

Picture1

(I forgot to get a picture of the finished product but it was along the lines of this.)

 

Background:

 

When Lucia (my friend’s nanny) first started working for my friend’s family, she was very new to the US. She had been born and raised in São Paulo, Brazil, and began working for them when my friend’s sister was 2 (she is 22 now) and would learn English along with her because she was so new to the culture.

Lucia learned this recipe from her mother, as she would prepare it for the family, and her mother learned it from Lucia’s grandmother, and so on. This is the perfect example of a recipe passed down through generations, and at this point it wasn’t something she had to look up everytime she wanted to cook it, let alone be the exact same everytime it was prepared. The ingredients would vary from time to time, adding some variety to the dish while still maintaing the same base. Different cheeses would be added to change the taste, with some being added to make it more of a dessert, while you could add different cheeses such as parmasen and serving it with a more italian meal.

 

My thoughts:

 

This cooking of cheese bread isnt necessarily my favorite, but I have found it in pastry shops as a more savory treat, and it is a nice treat from time to time. I like how it is a very adaptable dish, being able to make it with the same general ingredients but changing the variety to give it a different taste depending on the consumer. I’m personally a fan of recipes that don’t need a cookbook, with instructions that require exact measurements, and generally just give the cook a free pass to do whatever it is they want with the ingredients. This adds a level of artistic talent to cooking and I personally see it as a form of art.

The Significance of Yams in Nigeria

Nationality: Nigerian
Age: 20
Occupation: Student
Residence: Los Angeles
Performance Date: April 19, 2017
Primary Language: English

new_yam_festival2

My friend grew up in Nigeria before coming to the US for college. He says yams are life in Nigeria.

Friend:“The yam is the staple food and therefore a measure of masculinity and wealth. If a family has a lot of yams, you’re rich because you can feed your family. This makes you a strong man. Yams are equated to life in Igbo culture. Nigeria is the leading producer of yams in the world, so of course they are a big deal to us.”

Me: Do you still have family who farm yams?

Friend: “My father does not farm yams, but my grandfather did, and his father before him. When my grandfather got married, he had to present his yams to my grandmother’s family to prove he could provide for her, which is a fairly typical custom in Nigeria.”

Me: Is there anything specific about how yams are farmed that makes them special?

Friend: “On some farms in Nigeria, the women aren’t allowed to go to the farm until harvest time. Then the women do all of the harvest work. It’s superstition I guess. There are many people today who still grow yams. Yams are featured at any big gathering or at any holiday meal.”

 

Analysis: Many cultures have some form of staple food. For the Irish, potatoes are an important part of sustenance, and therefore are a large part of how people live. Because of this, a simple food like a potato, or yam, can come to have symbolic meaning.  What a family produces in terms of yams, and how it relates to masculinity is extremely interesting, given that yams are an unpredictable measure of success. One year, the harvest could be plentiful and the weather perfect. The next year, however, bad luck could lead to very few yams. Another aspect of this folklore worth noting is that while the men do the initial farming, the women do the harvesting. Perhaps this relates to the hunter/gatherer trope, but a man’s worth relies on work which is half done by women.

National Cherry Festival- Traverse City

Nationality: American
Age: 20
Occupation: Actor
Residence: New York City
Performance Date: April 1, 2017
Primary Language: English

I collected this piece of folklore from my brother, who went to school in Michigan. Traverse City has a Cherry Festival every summer, and this is his experience of it:

Skye: “Along the northern shores of Lake Michigan sits Traverse City.  The city is along Grand Traverse Bay and sits at the lower end of a fertile peninsula.  For decades, the area has been the self-designated Cherry Capitol of the world because of its good farmland.”

Me: How long has the festival been around?

Skye: I’m pretty sure it started at the turn of the century. The farmers would have an annual “blessing of the blossoms” in the spring–much like a blessing of the fleet in fishing communities. There is also a Cherry Blossom Queen, and a parade. The single day observance grew to be several days long.  And now, the contemporary festival is 8 days long.”

Me: What does the festival consist of?

Skye:”There is a professional mascot named Super Cherry.  Merchants set up stands and sell everything imaginable that is Cherry related.  Main stage entertainers come from all over the world.  There are baking and craft contests. Local restaurants and hotels are full and menus feature Cherry sauce, Cherry pie, Cherry mustard, Cherry wine, Cherry syrup, Cherry horseradish and Cherry ice cream.”

Analysis: Other communities in the US have food related festivals and observances– for instance Gilroy Garlic Days in California and the world famous Corn Palace in Mitchell, South Dakota. Food festivals such as these are a reminder of how America became such a prosperous country, abounding with fertile soil. Many people nowadays do not farm as their main way of making money. But Americans who have multiple generations from the U.S. likely have ancestors who farmed. Celebrating the cherry is celebrating hard work, abundance, our history as an agricultural society, and our ability to innovate with simple foods.

For the official website, see here: http://www.cherryfestival.org/