Tag Archives: food

“You only take with you what you have in your stomach.”

Nationality: Declined to State
Age: 21
Occupation: Student (Fine Arts Major)
Residence: Winnetka, CA
Performance Date: April 23, 2013
Primary Language: English
Language: Spanish

“You only take with you what you have in your stomach.”

 

This proverb was shared with the informant by her mother, who told her that you have to enjoy what you eat because when you die, the only thing you take with you to the next life (or death) is the food in your stomach. She says that she lives by the saying because the most important thing to her is what she’s eating next. She says food is important to her because it’s a sense of nourishment and it comforts a primal need while still remaining very personal. The informant said it was one of the few things she doesn’t mind splurging on. She feels food is different from material objects because it makes you happy in a different way because it represents comfort, family, and home (“it’s like being loved”). She feels especially happy when eating Mexican food (her mother, the family’s primary cook, is Mexican).

The informant finds this useful and important because it has maintained her good relationship with food. The proverb serves a dual purpose of championing eating healthily as well as well (food that “nourishes the soul;” things that taste good), because the body is important, but also transient, and the pleasures that come with it are impermanent.

Care taken with food is a commonality in all cultures, and this saying is representative of a positive outlook on food that is often absent in certain circles of developed worlds (because food is sometimes at odds with body image). The positivity of this proverb is important and emphasizes the relationship between the feelings shared between people (as here between a mother and daughter) and links that with a healthy relationship toward food (i.e. food is love itself).

Enchilada Sauce

Nationality: Declined to State
Age: 21
Occupation: Student (Fine Arts Major)
Residence: Winnetka, CA
Performance Date: April 23, 2013
Primary Language: English
Language: Spanish

“So, the enchilada recipe started with my grandma. She concocted this, beautiful enchilada sauce, and then she passed it down to my mom, and she made some alterations… and in my opinion, it’s the best. And then now, it’s my term to make the sauce, and I guess I add my own twist to it. But, um… what’s in the sauce: you have your… um, red peppers. The dried ones, they’re long, I don’t even know what they are, I just know how they look. They’re long and dried up and they have tons of seeds and you take the seeds out and you boil them… so they get plump, you know? And then you boil them with garlic… you take most of [the seeds] out so it’s not too spicy. So you throw that in there with garlic, and tomatoes, and onions… that’s all cooked. Together. And then you throw that all in there [a blender], and then you add sugar, and water, and… the secret, is the chocolate. It’s a special kind of chocolate, it’s the Abuelita chocolate, and you cut a chunk off and you throw it in there. And that’s the sauce and it’s the most amazing thing I have tasted in my life.”

She described how her mom tweaks the recipe.

“She, um, she… no, my grandma makes it way more savory, mom makes it sweeter and spicier. So, like, you get those extremes, the sweet and the spicy. My grandma is just more a less like… I feel like that one’s more like… like, smooth? You know what I mean? Like, it’s mellow. But it’s savory, you can taste the garlic, she puts a little more garlic in it. But, umm… and she makes it a little runnier. My mom makes it real thick. That’s the difference between the two of them. My mom adds more chocolate too because I like chocolate [laughs]. But you don’t taste chocolate at all.”

 

The informant felt that the recipe is very important to her because it was her culture (the recipe itself  as well as Mexican food generally was her culture and her family). She explained that everything is regional in Mexico, so no one used the exact recipe that her mother and grandmother used. She said that her mother’s sisters and great-aunt all used similar recipes that were derived from the same ingredients, but that they were all completely different, and that she hoped, with experimentation, her version of the recipe would please her future family.

The sauce recipe, as well as all other foods prepared by her family, are made with ingredients that are measured by eye. The performance of this recipe, is thus, always subject to change (more change than the written recipe) because it is made for specific reasons and specific people (for example, the informant’s mother adds extra chocolate for her daughter because she prefers it). The sharing and modification of recipes present in the performance of this recipe is central to most cultures now, and is indicative of the fusion of different cultural foods because it is a representation of changes made to older forms.

No meat on Christmas Eve

Nationality: American
Age: 19
Occupation: Student
Residence: Los Angeles, CA
Performance Date: April 7, 2013
Primary Language: English

“We didn’t eat meat on Christmas Eve. Christmas Day is fine, but not on Christmas Eve. So we’d eat, like, baccala, which is salted cod. And calamari and other fish and seafood.”

 

My informant is an Italian Catholic. Refraining from meat on Christmas Eve is one of many cultural traditions practiced by this group. There are certain traditional fish dishes prepared, including baccala. My informant told me that she doesn’t particularly like baccala, and neither does the rest of her family. However, they make and eat it every year because it is traditional to do so.

Black eyed peas for New Year

Nationality: American
Age: 19
Occupation: Student
Residence: Los Angeles, CA
Performance Date: April 7, 2013
Primary Language: English

“On New Year’s, we eat black eyed peas and greens.”

 

My informant is of Italian Catholic extraction and grew up in Chicago. Despite her family having no connection to the South, they eat the traditionally Southern dish of black eyed peas and greens on New Year’s. This is an indication of the way that culture spreads throughout the United States. Both foods are traditionally lucky to eat, especially as a way to help ring in the new year. My informant wasn’t sure what the significance of the foods is; she just knows that it’s lucky and they do it every year.

Maslenitsa

Nationality: Russian
Age: 23
Occupation: Student
Residence: Los Angeles, CA
Performance Date: March 30, 2013
Primary Language: English
Language: Russian

“Maslenitsa is basically like a pre-fast to Lent, where you just…you give up meat that week, dairy…so it’s meant to work you off of it. Blini are sweet, so you’re not so depressed, uh…that’s…that’s my take on it. Then you just don’t eat meat or fish or dairy for forty days. Not just Wednesday, Friday–every day.”

Most Christian cultures have their own version of the famous Brazilian Carnival, the blowing off of steam before the fasting that comes with Lent. In Russian Orthodox culture, it is called Maslenitsa. During the week-long holiday, the faithful partake in a pre-fast, as noted by my informant. They give up meat and dairy in preparation for the intense fasting of Lent. In addition, the celebration of Maslenitsa originated in Slavic mythology and was a celebration of the end of winter. Because it still persists to this day, we can see how pagan rituals have been absorbed into Christian holidays. Obviously, this is common across cultures; however, it is especially obvious in this Russian holiday because of the pagan folk elements such as bonfires and the burning of effigies.

Blini, essentially the Russian version of crepes, are the most popular food during this time. They are a traditional Russian dish and are wildly popular; as my informant notes, the fact that blini are everywhere during the week leading up to the Lenten fast makes it easier on everyone.