Tag Archives: food

Recipe – Baccala (Cod Fish Stew)

Nationality: Italian-American
Performance Date: April 2007

The following recipe is from the Italian (paternal) side of my family.  The principal ingredient is salt cod or baccala.  This dish was served on Good Friday every year before Easter.  Though my paternal family, who are mainly Catholics, do not abstain from meat as part of the tradition of Lent any longer, their ancestors did.  Fish, however, was not counted among the other meats, and was allowed during Lent.  This recipe would have been one of the last served before the breaking of the fast on Easter Sunday.  According to my informant, the salting and aging of the fish improves the flavor.  This celebratory dinner likely helped to mitigate whatever sense of deprivation anyone (at least fish lovers) felt during the meatless fast.  My family also ate the same dish after the midnight Mass at Christmas (!!!).

Baccala (Cod Fish Stew)

Heat:
1/4 c. vegetable oil in a Dutch oven

Add:
sliced onions:    4 large sliced
potatoes:     6 large peeled & cut in chunks
tomatoes:    2 large cans
1 piece of salted codfish which has been soaking 48 hrs. to get the salt out, changing the water frequently

Boil until potatoes are almost done.  Add the rest of the cod fish.

My informant added: “I buy around 1 lb. [of salt cod] at the Italian store.  This makes a great stew, but only I like it of my siblings!!”

Guanti – Fried Snack

Performance Date: April 2007

The following recipe is for a traditional holiday treat from my father’s sister.  She tells me, “Your great grandmother made these by the bushels at Christmas and Easter.”  It seems every culture worldwide has devised a unique way to fry dough and satisfy the sweet tooth: funnel cakes and doughnuts in America, beignets in France, churros and sopapillas in Spain and Mexico.  This particular cookie seems familiar to me, but I did not realize it was from Italy.  In my father’s family, food – especially pasta and sweets (unfortunately for someone like me who avoids sugar) – has always been a central unifying aspect of culture.  Indeed food is one of the central aspects of ethnicity and heritage, and my informant says this is especially true in Italy.

 

Guanti (Wands)

 

Beat 3 eggs with 2T of sugar.  Add:

 

1t lemon juice

1T evaporated milk

6T vegetable oil

½t salt

 

Add 2 c plus 2T of flour.  Knead on floured board.  Roll paper thin.  Cut into very thin strips and shape each strip into a loop.  Fry in vegetable oil 5 seconds.  They’ll be golden in color.  Drain on paper towels and sprinkle with sugar.

If you eat raw meat, hair will grow on your chest. – Superstition

Nationality: Mexican-American
Age: 19
Occupation: Student
Residence: Downey, California
Performance Date: December 2006
Primary Language: English
Language: Spanish

“If you eat raw meat, hair will grow on your chest.”

 

David first heard this urban legend from his grandmother who is originally from Mexico.  When he was seven, he was very impatient when it came to supper time that he would take a slab of meat before his grandmother was finished cooking it.  She warned him that if he ate raw meat, hair will grow on his chest like a werewolf.  After hearing that, he became afraid so he stopped picking at the uncooked meat.  Contrarily in high school, David had a friend who desired chest hair badly.  His friend had heard that urban legend, too, so he always ate raw meat as safely as possible.

I believe that this urban legend came about because devouring meat and chest hair are both signs of masculinity.  Hundreds of years ago, men were arduous game hunters.  Even now many of the restaurant ads that target men display huge platters of meat.  Hairiness is also a masculine quality, especially chest hair.  Many young teenage boys are zealous upon spotting their first chest hair because that would signify manliness.  Therefore I can see how some people may link eating raw meat to chest hair.

Kennywood Russian Festival

Nationality: Slovakian-American (1st Gen)
Age: 85
Occupation: Retired
Residence: Pittsburgh, Pennsylvania
Performance Date: April 2007
Primary Language: English

Every year at the local theme park in Kennywood, Pittsburgh, there would be a Carpathian-Russian festival to celebrate heritage and go to the theme park. My grandfather often took his family because of the celebration involved and because of the community they were a part of, which was largely Slovakian.

My grandfather cannot remember if it was the park that started these festivals or if it was his community that decided to have the festival. They would be held at the picnic tables at the park, and there would be polka music always played by a live band and traditional polka dancing. The food that was often cooked was kielbasa, perogies, which are similar to ravioli, but have potatoes and cheese inside of them and foods more traditional to the Slovakian population. My grandfather also mentioned that they had poliopkis, similar to pigs in a blanket.

Other groups that would have similar picnics at Kennywood were the Italians and the Polish. The Irish did not as much, as they had a separate festival during the fall that they gathered and celebrated their Irish culture, although it became more commercial and was held at an amphitheater just outside the city. Kennywood festivals were special in that many people usually didn’t even ride the rides, they just paid the general admission fee to get in, (you could purchase single tickets to ride the park rides), and eat the good and participate in the celebrating.

German New Year’s Dinner

Nationality: German/Irish-American
Age: 52
Residence: Pittsburgh, Pennsylvania
Performance Date: April 2007
Primary Language: English

My informant, whose background actually features multiple nationalities, remembers her traditional dinner that they had every New Years day for good luck. It consisted of pork and sauerkraut. When she talked of this dinner she actually referred to it as a Pennsylvania Dutch tradition, the Pennsylvania Dutch actually referring to German Immigrants, a mispronunciation of the German word for Germans, Deutsch.

The sauerkraut is cooked in a crock-pot with the pork for the entire day, and my informant said that apples were sometimes included in the pot with the sauerkraut to make it sweeter. Considering the abundance of apples in the region, this is no surprise that they were used.

The Pennsylvania Dutch traditional dish from which my informant’s contemporary meal comes from is actually something known as hog maw, which was pork sausage and potatoes stuffed into in a cleaned pig’s stomach, boiled, and sliced.

My informant also mentioned that kielbasa, an Eastern European traditional sausage, was also included with the shredded pork and sauerkraut.  This influence comes from the Pittsburgh area, which features a large eastern European population that immigrated to the area for jobs in the steel mills around the turn of the century 1900s.