Tag Archives: food

Chinese birthday noodles

Nationality: Chinese-American
Age: 20
Occupation: Student
Residence: Los Angeles
Performance Date: 4/20/2014
Primary Language: English
Language: Chinese

INFO:
The informant’s parents would make her noodles on her birthday. No particular kind — just any sort of Asian noodles (not spaghetti) in soup, with no particular seasonings.

You have to eat noodles on your birthday and you can’t bite them — they symbolize long life, so don’t literally cut it short.

BACKGROUND:
There are a lot of noodle dishes in Asian culture, and the correlation between the long noodles and the idea of longevity is one that’s very prominent in Asian food cultures.

The informant’s parents would make her noodles on her birthday. No particular kind — just any sort of Asian noodles (not spaghetti) in soup, with no particular seasonings.

CONTEXT:
The informant shared this with me in conversation.

ANALYSIS:
I also grew up in a Chinese household, but I never heard the story about the noodles in the context of birthdays, only in general. It’s interesting to see how even when I’ve engaged with a particular piece of folklore, there is still variation in how that piece is presented.

Italian-American holiday meals

Nationality: Italian-American
Age: 21
Occupation: Student
Residence: Los Angeles
Performance Date: 4/14/2014
Primary Language: English

INFO:
Before every holiday meal, which is several courses, the informant’s grandmother will make lasagna with meatballs in it, then wedding soup which has lentils and meatballs in it, then the full meal itself with has the “random staples of each holiday,” but there will always be pizza bread (cheese and sauce on toasted bread) and spinach bread. Each family member has their own favorite desserts too, like ice cream cake rolls, a “gross-tasting” checkered cheesecake that they all eat to appease his grandmother. The only one who still cares about saying grace at the table is his grandmother now.

His favorite meal is a gnocchi, which has to be specially requested for a meal — he loves shaking parmesan cheese over them. He also loves “a good ham,” with some pineapple and maraschino cherries, and apple kuchen (a golden cake and a hard bottom layer of coconut).

BACKGROUND:
Though the informant’s family is several generations removed from their initial immigration from Italy, the family’s still kept up many food traditions, even as other traditions, such as saying grace, have fallen by the wayside. The informant also mentioned that the meal courses were generally set around a core menu, and these satellite dishes may not be as “traditional” as those core items.

CONTEXT:
The informant shared this with me in conversation.

ANALYSIS:
I really like the idea of carrying on food traditions but leaving room for them to expand and grow, as they do here. Additionally, the informant’s recounting of the meal clearly brought a smile to his face — it’s always cool to see how people you may not know too well, as in the case with the informant, react when they engage with their heritage in a previously unknown way.

Kimchi Recipe

Nationality: Korean
Age: 50
Occupation: Housewife
Residence: Cupertino, CA
Performance Date: 3/17/2014
Primary Language: Korean

Kimchi Recipe

Most women made their own kimchi (cabbage side dish) for their respective families. With the onset of contemporary times, kimchi is now mass produced and rarely homemade. This recipe was taken from my mother who had been given her mother’s (my grandmother’s) recipe and so on. She added her own addition to it (the shrimp) years after making the kimchi for our family. There is a different taste from this homemade side dish to the mass produced one, and between my mother’s kimchi and other families’ kimchi tastes. Each family has their respective recipe that they follow, which can vary for the amount of time the cabbage is soaked to the individual ingredients used. Creating kimchi for your family was also a sign of a girl learning ownership of her household and family, as it takes a while to make and families tend to make a lot to last through the winter in one sitting.

The Recipe:

배추를 사서 반으로 쪼개고 그리고 그걸 또 반 살짝 자르는거야 중도까지.

그렇게해서 물에다가 소금을넣어서 풀으는거야. 소금을 녹을때까지 배추를 당거.

그렇게해서 2시간후에 뒤집어. 그리고 총4시간후에 싯어.

싯어서 소쿠리 에다가 나.

양염은: 무 하나, 양파 반, 파 한단, 마늘 6족, 생강( ginger) 조금, 새우 조금 (1/2 cup), sweet rice죽, 미나리, 갓. 다 썰어서 고추가루랑 양염하는거야.

Sweet rice죽에다가 새우를넣고 그냥나둬.

죽에다가 예쁘게 만들어 빨갛게. 무 하고 야채를 따로 고추장을 양염해.

그 후에 배추에다가 죽 양염한걸 섞어. 섞은후에 배추의 잎 사이에다가 썰은 무 양염한걸 뿌려, 빨갛게. 다해서 냉장고에 2주동안 나두면 맛있게 익을거야. 겨울에는 4주.

 

The first step is the buy the cabbage. Wash it and cut it in half. Take these halves and cut it again to the midway point. Prepare a tub of water and sprinkle a lot of salt in it. After doing this, soak the cabbage in the mixture until the salt melts in the water. After 2 hours flip the cabbage and soak the other side. Take them all out after a total of four hours. Leave them to dry. 

Sauce ingredients: 1 Radish, half an onion, one bushel of green onion, 1 clove of garlic, a little bit of ginger, half cup of mini shrimp, sweet rice porridge, parsley, and leaf mustard. 

Place the shrimp aside. Cut the rest into small slices and marinate them with gochugaru (chili powder).

Put the shrimp in the sweet ridge porridge and stir. Mix in the gochugaru until it’s a pretty red color. After this, spread the porridge mixture across the cabbage. After this, spread the other mixture with the radish and other ingredients in chili powder in between the cabbage leaves. Do this until the cabbage is red. After finishing, put the cabbage in a glass jar or store it and place it in the refrigerator for around 2 weeks to ripen. It can take up to 4 weeks in the winter.

 

 

Hot Weather, Hot Foods

Nationality: Korean
Age: 21
Occupation: Student
Residence: Los Angeles
Performance Date: 4/29/14
Primary Language: English

Text:

“When the weather is hot outside, you’re supposed to eat something hot so it’ll cool you down. I don’t really know why, I think it’s like… what you’re consuming is hotter than the weather outside.”

Background:

When asked about the background of this custom, the informant didn’t really know when or where it originated from. He thinks that the reasoning behind the custom is that temperature is relative, so if the food is extremely hot, it’ll make the weather outside feel less hot. It doesn’t really hold much meaning to him, but it’s just something that he recalls always being told as a kid. He doesn’t really follow it any more either.

Context:

I collected this from a male Korean friend who had heard it from his mom. He said that it’s normally taught to kids at a young age. And he says that it’s “just a Korean thing.”

Personal Thoughts:

I think that this may show an inclination of Asians, Koreans in this case, to like being in control. They don’t like to be controlled by things in which they have no say, such as the weather.

Facial Blemishes and Leftover Rice

Nationality: Taiwanese
Age: 21
Occupation: Student
Residence: Los Angeles
Performance Date: 4/29/14
Primary Language: English

Text:

“If you don’t clean your plate of food, typically rice, then your spouse’s face will have a lot of blemishes.”

Background:

My informant was told this belief by her mom. She would tell it to all of her siblings when they were kids. She thinks that her mom just used this to motivate her kids to not be wasteful with their food.

Context:

Usually, parents would tell their kids this at the dinner table when they said that they were done eating, but still had food left on their plate.

Personal Thoughts:

I think this belief or saying represents the values of not being wasteful, and the importance of marriage in Chinese culture. I’ve also been told a variation of this by my parents, but instead of my spouse’s face having blemishes, she told me that my face would have blemishes, in exactly the pattern of the rice that was left on my plate.