Tag Archives: food

Traditional Czech Christmas meals and cookies

Nationality: Czech
Age: 77
Occupation: Retired Antropologist
Residence: Portland, Oregon
Performance Date: 4/13/2015
Primary Language: English
Language: Czech

*Collector Note: The Czech Republic, previously known as Czechoslovakia, which was a part of the Kingdom of Bohemia before that, was primarily a Catholic nation, and as of such the majority population would not eat meat on Fridays in keeping with their religious beliefs.

Informant: “Around Christmas time, people in the Czech Republic had a couple of special meals that they would prepare. One that I can think of were dumplings with different fruits inside of them that were usually served on meatless Fridays for supper. These dumplings were a big thing in Central European culture. They were normally served with cottage cheese and melted butter. They were sweet, but they were often served as main dishes like crepes. My grandmother made them a lot, and they were typically easy to make. They were just made out of Flour, water, and fruit. Otherwise, around Christmas, Czech people were big on fancy cookies and deserts. My grandmother and aunt used to make a couple dozen kinds of cookies for Christmas. One of the main ones were Kolacky, which were round pastries made with cream cheese, butter, flour, and fruit fillings like prunes or apricot. Sometimes we would make them with poppyseed. Other cookies we made were Angel Wings, which were sort of a combination of more traditional Czech cookies and other [Central European] culture. Vanilla or Walnut crescents were a big special one. We would make gingerbread cookies like gingersnaps. There was one type of Christmas Bread called Vanocka, which was a sweet bread formed like a big braid, which would have dried fruit, raisins, and orange slices inside of it. They usually had almonds in it as well. Czechs were always really great bakers”

The informant is a 77 year old retired anthropologist living in Portland Oregon. Her grandparents immigrated to the United States from the Kingdom of Bohemia (in the modern day Czech Republic) in the 1890’s to escape the economic turmoil within the country in that time period. She was born and grew up in Chicago, Illinois, and studied anthropology at Stanford University, during which time she became interested in learning more about the traditions of her heritage. She has on several occasions traveled to the Czech republic to visit relatives there.

Collector Analysis: This is a pretty straightforward interpretation of a widely spread tradition of making special foods and desserts for the Christmas Season. As an interesting side note, one of the conditions that the informant had for sharing this story was that the collector could not post the actual recipes for any of the cookies beyond simply a list of the general ingredients, as the recipes are apparently a family secret. All of the cookies sampled by the collector were, in the collector’s opinion, delicious.

Kolachy, a traditional Czech Christmas cookie

Kolachy, a traditional Czech Christmas cookie

Don’t pass the salt!

Nationality: American
Age: 22
Occupation: Student
Residence: Los Angeles, CA
Performance Date: 4/6/15
Primary Language: English
Language: Hebrew

“You don’t ever pass salt. It has to go down [demonstrates placing a salt shaker down on the table], you never pass salt . . . That’s a pretty common one. Like if I have, if this is salt, you know like, ‘Oh, pass the salt,’ never pass the salt to someone that you love! You put it down, they pick it up. You can pass pepper, that’s fine, but you never, ever pass salt. Big no.” I asked the informant why she did this and she said, “The passing salt thing? That’s, like, a death sentence, like why would you do that? You, it means you want to, like, cut ties with someone, if you pass them salt. And if you do that and it happens, that’s when you do the salt over your left shoulder, I believe. I never do it, so I don’t have to do that.”

 

The informant was a 22-year-old USC student who majors in English and minors in genocide studies. Although she grew up in Santa Monica, she comes from a large Jewish family and travels to Israel twice a year to visit her older brother and other extended family there. The interview occurred when we were sitting in the new Annenberg building and started talking about superstition within her family. She said, “There’s a lot of things I have no idea why I do them, but I do them because someone might die if I didn’t do them. Like, that’s how we’re taught . . . It’s kind of a life or death situation.” She said she learned this practice from her mother, but also said she thinks most of the superstitions her family practices come from Romania because her great great great grandmother was “the Romanian town palm reader and she read tea leaves and, like, they were a very mystical family.” When I asked her further about why she thinks this was, she said, “Because they were poor, that’s probably why. Because they had nothing. And the pogroms were going on that were attacking the Jews, so stuff like that . . .”

 

I had a long conversation with the informant about superstitions in her family, but it was during her description of this one that she became the most animated and emphatic. It struck me as interesting because she also thought of this practice as being extremely commonplace and straightforward, so much so that she could not believe I would ask why she performed it. It was also interesting that she connected this practice to the one of throwing salt over your left shoulder. The latter is well known to me, although usually in the context of what you do after you spill salt. I do not know why the informant sees this practice as meaning you want to “cut ties with someone” or “death,” but it seems like a trend that salt is involved in important superstitious practices. This could have something to do with salt being an important commodity in a European historical context, or with the fact that it can be used to cure meat and keep food for long periods of time, making it valuable. Since the informant never passes the salt and so never has to throw salt over her left shoulder, it is very possible that she mixed the latter practice up with another. However, the important thing in this context is that it is exactly what she would do were she ever to pass the salt.

 

I agree with the informant that doing things like this to avoid “bad juju” probably has something to do with the performer feeling a lack of control over forces bigger than humanity, such as death. This would make sense in the face of large-scale discrimination and genocide, as occurred in the pogroms. When you are reminded that death could come for you at any moment, it is comforting to think the performance of small actions such as this could help keep you safe.

Don’t Swim After Eating

Nationality: American
Age: 19
Occupation: Student
Residence: Los Angeles, CA
Performance Date: April 19, 2015
Primary Language: English

The belief:

“If go swimming after you eat, you’ll drown.”

 

The informant doesn’t remember where he heard this rumor, but he thinks it was probably from a friend’s mother during his childhood. He doesn’t think it’s true now, though. In my opinion, I think this is a popular statement told to children by their parents so that they let their food digest before they get back in the water to swim. Another popular belief is that you’ll get cramps if you swim right after eating, so maybe the parents who say this more extreme belief are just trying to protect their children from painful cramps.

Memphis in May Barbecue Fest

Nationality: American
Age: 47
Occupation: Spanish teacher
Residence: Memphis, TN
Performance Date: April 25, 2015
Primary Language: English

The festival: “Teams of cooks enter the huge contest every May in Memphis. They have a big cook-off that’s judged to see who has the best ribs or pulled pork. Memphis is the slow cooked barbecue capital of the world. It’s a very exciting time in our city. You have to know someone in order to enter the tents and eat the food.”

The informant is my mom, who has lived in Memphis since college. Barbecue Fest is huge in Memphis, and anyone who cooks enters the contest. It is usually the second weekend in May; the festival is part of the bigger Memphis in May celebration that focuses on a different country every year to raise international cultural awareness. You have to know someone in the contest to get into the fest, but since so many people from all across the city enter, a lot of guests end up being let in. Memphians are proud of their good barbecue, and will shut down anyone who says that another city or state is known for the best barbecue in the world. They’ll even avoid eating barbecue outside of Memphis. The Barbecue Fest is a way for Memphians to celebrate themselves and their food and enjoy each other’s company. It’s also just a place to relax after a hard week at work and meet other cooks and try their food.

Farofa Receita (Recipe)

Nationality: Brazilian
Age: 71
Occupation: Cameraman for Globo News
Residence: New York
Performance Date: March 19 2015
Primary Language: Portuguese
Language: English, Spanish

The Recipe:

Farofa Vegetariana

 A  farofa vegetariana é uma tendência que existe já há algum tempo e as pessoas nem a chamam de vegetariana ou de farofa vegana, mas simplesmente de farofa. Isso acontece porque muitas pessoas não colocam em suas farofas ingredientes como ovos e bacon frito. Assim, as farofas modernas costumam ser naturalmente vegetarianas e consequentemente mais saudáveis.

Esta receita fica sensacional se você seguir os ingredientes à risca…

Ingredientes

  • 1 xícara de farinha de mandioca crua
  • 1 xícara de farinha de milho amarela*
  • 2 colheres de chá de azeite
  • 1 cebola grande picada finamente
  • 2 dentes de alho amassados
  • 1 xícara de azeitonas verdes picadas
  • 1 xícara de cenoura ralada
  • 1/2 pimentão vermelho picadinho
  • 1/2 xícara de uva passa escura
  • 1/2 xícara de cheiro verde picado
  • 1 xícara de couve picada finamente (opcional)
  • sumo de 1 limão
  • 2 espigas de milho cozido
  • sal a gosto (se necessário)

Como fazer a farofa vegetariana

Cozinhe o milho e retire os grãos. Refogue a cebola e o alho no azeite, acrescente as azeitonas picadas e a couve e mexa bem, acrescente a cenoura ralada, o pimentão. Tampe e deixe por 1 minuto em fogo mínimo. Desligue o fogo, acrescente o limão, as uvas passas, a farinha e o cheiro verde, mexa, prove o sal e acrescente um pouco se necessário e sirva.

Translation:

Vegetarian Farofa is a trend that has exist for a while. People can call it vegetarian Farofa or vegan Farofa but it’s simply Farofa. This is because many people do not mix farofa with their eggs or their meat (like bacon). Modern farofa dishes are naturally vegetarian so it is more healthy.

This recipe is sensational if you follow the ingredients….

1 cup of flour
1 cup yellow cornmeal *
2 teaspoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 cup chopped green olives
1 cup grated carrots
1/2 red bell pepper chopped
1/2 cup raisins dark
1/2 cup chopped parsley
1 cup finely chopped cabbage (optional)
juice of 1 lemon
2 ears of corn on the cob
Salt to taste (if necessary)

How to do the Vegetarian Farofa:

Cook the corn and remove the kernels (or niblets). Saute the onion and garlic in olive oil, add chopped olives and cabbage and mix it well, add grated carrot and peppers. Cover and leave it on the fire for one minute (minimum). Turn off the stove and add the lemon juice, the rains, flour, and parsley. Mix it and add a little salt if necessary and serve.

Analysis:

The informant is a Brazilian who has been living in America for about forty years. He is the cameraman works for a Brazilian News Company called Globo – think the “ABC” of Brazil – so all of his footage airs primarily in Brazil and the reports are only done in Portuguese. Everyone that works at Globo speaks Portuguese and share a love for Brazilian culture. In fact, Most of his co-workers are like the informant because, they too, were transferred from Brazil to New York for work.  The informant says that in order to stay connected to Brazil, people at Globo will often host “Churrasequeria’s” (Barbecues) for the whole office. They stay connected through their love of the food from home. This farofa recipe was shared around the office through email by one of the informant’s co-workers, perhaps to remind everyone of home. The recipe is in Portuguese, highlighting a that it is for a specific audience – Portuguese  speakers.