Tag Archives: food

“Que come solo, se muere solo”- Those who eat alone, die alone

Nationality: U.S.
Age: 47
Occupation: Outreach Counselor
Residence: Los Angeles, California
Performance Date: 3/3/2017
Primary Language: English
Language: Spanish

My mom told me about the Colombian Proverb; “Que come solo, se muere solo”- Those who eat alone, will die alone.

My mom maternal Grandmother, Maria, who had diabetes, mostly raised my mom. So when my mom was eating a cupcake or a pastry as a child, her grandmother Maria, would tell her “those who eat alone, will die alone” as a way to guilt trip her into sharing the forbidden treat with her. She felt guilty giving her grandmother something she knew she wasn’t supposed to have but certainly did not want to risk dying alone. In her young mind, she says, that sounded awful. It worked too well, to this day my highly logical mom intensely dislikes eating alone and would rather skip a meal to wait to eat with anyone but especially enjoys eating with everyone. If she has to eat alone, she says the food is distasteful and makes her feel sad. She says dying alone is not something she fears anymore, she simply does not like eating alone.

Analysis: I found this proverb interesting that even the most logical and rational person can be scared at an early age and have a proverb turn into folk belief that lingers into adulthood. I found the proverb slightly similar to the American expression “You are born alone, you die alone and everything else in between is an illusion.” However the American version denotes nihilism while the Colombian version demonstrates a strong desire to be included even if it’s just a bite.

Christmas “Novena”

Nationality: Colombian
Age: 60
Occupation: Spanish Teacher
Residence: Claremont, California
Performance Date: 4/16/2017
Primary Language: Spanish
Language: English

My Great Aunt Nora clarified that at Christmas, the main holiday ritual in Colombia to celebrate the “novena” or 9 days of Christmas, not the twelve days celebrated here in the US. Between December16-24th, 9 families will coordinate parties at each of their homes. Everyone is invited to all the parties especially those who are hosting at some point.  If you are invited but not one of the families hosting, it is customary to bring a lavish hostess gift.  The party starts with a prayer, then food, songs and candies. People are expected to dress as lavish and festive as possible. It is traditional that each home will have a “Natividad” a nativity scene with baby Jesus in the manger and the three kings. Ironically, even though Jesus was born in a simple manger, people like to spend lots of money to buy very elaborate and beautiful manger that can take up a large coffee table to show off, which is a cultural traditional aspect of most Colombians, to always want to show off as much as possible even when it is not called for.

Analysis: I find it especially hilarious when they incorporate English Christmas villages with fake snow as ground covering and glowing windows in the cottages. As if the warm arid climate of Bethlehem would have look like that. Baby Jesus is always depicted as white having blue eyes and dirty blonde curls. There is strong cultural bias that having white skin, light colored eyes and light colored hair is highly desirable in Colombia. I once traded out baby Jesus at my grandmother’s house with a African American baby Jesus just see her reaction, priceless. The practice of holiday rituals even for those who do not attend church or practice their religion except during the holidays make these rituals even more important since they have to make up for their lapse from the rest of the year.

Christmas Time Nut Tradition

Nationality: Irish American
Age: 23
Occupation: Investment Banker
Residence: Manhattan, New York
Performance Date: 4/6/2017
Primary Language: English

Informant:

Daniel is a first year analyst at a prominent Manhattan based investment bank. He grew up in Northern California from a predominantly irish background

Piece:

“Each year around Christmas time my grandfather would take us to this little nut shop in San Francisco. The shop was extremely small and barely had enough room for two people to fit between the door and the giant glass case of nuts. It was run by this tiny Russian lady who looked like she was birthed from a matryoshka doll.  We would always buy cashew butts, the broken pieces of the cashews, because they were much cheaper. But somehow a few full cashews always snuck into the bag. Those were the best nuts. Not cause they tasted better but cause they were special.

The shop closed and I’m pretty sure it’s a hat store now. But I always think about it whenever I have cashews.”

Collector’s thoughts:

The informant truly performed this piece of folklore when it was collected with large gesticulations and a more dramatic voice than normal. Additionally, the use of the specific russian word matryoshka is interesting because it is the russian word for what are commonly referred to as  russian nesting dolls in the United States. The informant has no russian heritage which adds to intrigue of where he learned this word and why he decided to use it when most of the americans to whom he was performing the piece were not aware of its meaning.

 

 

DUBROVNIK ROZATA

Nationality: Croatian
Age: 68
Occupation: retired
Residence: Dubrovnik, Croatia
Performance Date: 4/19/2017
Primary Language: Croatian

NK is my grandmother who was born and raised in Dubrovnik, Croatia. Being a local she knows a lot about the city and its folklore. She knows a lot about the local and traditional cuisine. Rozata is a very traditional dessert in Dubrovnik.

 

“Rozata is one of many traditional cuisine in Dubrovnik. This type of desert has been made for special occasions in our family for generations.“

 

What ingredients do you need to make rozata?

 

“well to make it you need:

– eggs 12 pcs.

– sugar 0,22 dkg +0,12 kg (for the caramel)

– milk 1 l

– vanilla bean 1,00 Pc.

– whipping cream 0,35 l

– almonds 0,10 kg

– raisins 0,07 kg

– rum 0,02 l

– candied orange peel .”

 

How do you make it?

 

“You boil the milk and the vanilla bean, mix the eggs and sugar in a separate bowl. Pour the boiled milk through a sieve, cool and carefully add to egg mixture, stirring all the while. After that you want to mix carefully, paying attention that foam does not form at the surface. Then caramelize the remaining sugar and cover the bottom and sides of the forms. Fill the forms with the mixture and place in a medium hot oven in a water bath to fix the cream. When the rozata is half thickened, add a few rum-soaked raisins in the middle of the forms. The finished rozata is removed and cooled. Then you place it in the fridge overnight. Remove from the forms, and pour the melted caramel over the tops. Then you can decorate it and add flavor with whipped cream, thinly cut home-made candied orange strips and toasted almonds.”

 

Rozata has been prepared in my family for as long as I can remember and way longer than that. It has been passed down from generation to generation, but managed to keep your original recipe. I am grateful that I was a part of the generation who had the opportunity to grow up on this exquisite pastry prepared by our grandmothers, and I am even more honored to be able to present and write about it.

Dubrovacka rozata

Tourte Binchoise

Nationality: Belgium
Age: 21
Occupation: Student
Residence: Brussels, Belgium
Performance Date: April 1 2017
Primary Language: French
Language: English, Spanish, Dutch

Background of informant:

My informant YF is an international student from Brussels, Belgium. He spent the first two years of high school in Los Angeles, and the last year back in Brussels. He lived in Wallonia in Belgium, which is the French-speaking region that accounts more than a half of the country.

 

Main piece:

YF: “‘tourte binchoise’ is the food that only being made during the Carnival week, of the entire year. ‘Tourte’ normally means a sweet pie, and ‘Binchoise’ means ‘from Binche’. It’s basically a pie, with … just piecrust, made with sponge cake, as the vessel containing the cream. The filling is orange custard, with a layer of marzipan. That’s something made of confectioner sugar, you know, the really fine sugar, and almond meal. You can only find it during the Carnival. Because it is so limited in time and location, the recipe is so secretive, and it’s so hard to find one.”

Two weeks later, I asked about this pie again, and YF was trying to find a recipe of it online.

YF: “You will notice that the name of this pie is ‘Plus Oultre’. Plus Oultre comes from Latin ‘Plus Ultra’, meaning literally ‘More Far’, or ‘further in good’ in English. It is the motto in Spain, or the city where this pie is from, Binche, that is the name that backery gave its pie. [showed me a picture] This is a similar thing to ‘tourte binchoise’. This is the scandalous orange Tarte. It lloks a nit different than the one that I had in the carnival, but it has the same elements! So I believe it would taste the same!”

 

Context of the performance:

The first part was within a general conversation about the Carnival of Binche, within a interview I had with my informant YF. The second part was done two weeks later when I tried to acquire a recipe of the pie.

 

My thoughts about the piece:

After YF first talked me about this pie in our first conversation, I didn’t really pay attention to this pie. However, when I was transcribing the interview, I started to be really curious about the recipe of the pie. I then reached out to YF but he told me this pie is so rare and secretive, and it turned out that he couldn’t even find a recipe of it on the Internet, in 2017…

 

The orange Tarte recipe that YF showed me is online, here is the URL:

http://www.lacuisinedebernard.com/2010/10/la-tarte-scandaleuse-lorange.html

The recipe is in French.