Death Warmed Over: Funeral Food, Rituals, and Customs from Around the World

Overview

You'¬?ll think you'¬?ve died and gone to heaven when you sample the delicious fare laid out in DEATH WARMED OVER, a unique collection of 75 recipes typically served at funeral ceremonies, alongside descriptions of rituals and traditions from cultures around the world. One part sociological study and one part cookbook, DEATH WARMED OVER explains the background and proper timing for such culinary rituals as passing a hen and a loaf of bread over a grave as dirt is shoveled onto the coffin, serving chocolate caskets...
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Overview

You'¬?ll think you'¬?ve died and gone to heaven when you sample the delicious fare laid out in DEATH WARMED OVER, a unique collection of 75 recipes typically served at funeral ceremonies, alongside descriptions of rituals and traditions from cultures around the world. One part sociological study and one part cookbook, DEATH WARMED OVER explains the background and proper timing for such culinary rituals as passing a hen and a loaf of bread over a grave as dirt is shoveled onto the coffin, serving chocolate caskets and skull-shaped cakes at a funeral, and baking up a Funeral Pie to acknowledge the passing of a loved one. Whether you'¬?ve been asked to provide food for a funeral feast or wish to bring an appropriate culinary contribution for the extended mourning period, look no further than DEATH WARMED OVER.A unique cookbook that shows you how to incorporate long-standing ethnic and cultural traditions-from the Amish and Eskimo to Greek and Polish-into the planning of a well-rounded celebration of life.With detailed mail-order resources for specialty and ethnic foods.Features suggestions for ways to incorporate recipes and traditions into nonfuneral parties or gatherings.Cover image title, "Post-Mortem Club with Past Member" (August 3, 1934). The Post-Mortem Club, an organization of naprapaths, held its annual breakfast with all chapter members present although the president, J. M. McAdou, founder, had died during the past year. One of the rules of the club is that each member will his skeleton to it, for atttendence to club meetings despite death."Lisa Rogak'¬?s recipe-enriched approach to funeral customs around the world reminds us that these rites are for the living. Digging into her slow-cooked jambalaya dish meant to be served after a New Orleans jazz funeral would make anyone feel happy to be alive."-Barbara Haber, author of From Hardtack to Home Fries: An Uncommon History of American cooks and Meals
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Editorial Reviews

Library Journal
The title is the first clue that this is not a scholarly study but a breezy compilation of funeral customs from more than 100 varied religions or cultural groups worldwide. Rogak, the author of a range of nonfiction books (e.g., Howard Dean in His Own Words), generally pairs a one-page summary of a custom with an appropriate recipe. The 75 recipes use ingredients and techniques common in most American kitchens and could be helpful for school reports. Once readers find out, however, that corn flakes and canned cream of chicken soup are ingredients in the recipe for Funeral Potatoes, which represents 18th-century Colonial America, they will understand that Rogak is less interested in authenticity than in capturing the spirit of the custom. Nevertheless, this is an accessible, entertaining introduction to the diversity of burial customs throughout the world. An additional purchase for public libraries.-Andrea Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9781580085632
  • Publisher: Ten Speed Press
  • Publication date: 5/15/2004
  • Pages: 176
  • Product dimensions: 7.08 (w) x 9.76 (h) x 0.64 (d)

Meet the Author

LISA ROGAK is the author of more than 25 books, including Pretzel Logic, PerPETual Care, and In her spare time she sells sympathy cards for pet owners. Lisa lives on the edge of a cliff in rural New Hampshire with thirteen cats who won'¬?t let her cook in her own kitchen.
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Table of Contents

Introduction: The History of Food and Funerals
African American
Amish
Bali
Belgium
Brazil
Brittany
Buddhist
Cajun
Celtic
China
Colonial America
Deep South
Denmark
Ecuador
Egypt
Eskimo
Estonia
Ethiopia
Etruscan
France
Germany
Ghana
Great Britain
Greece
Greek Orthodox
Gypsy
Haiti
Hawaii
Hindu
Hmong
Holland
Hungary
Iceland
India
Indonesia
Iran
Ireland
Islam
Italy
Jamaica
Japan
Judaism
Korea
Lutheran
Madagascar
Maori
Mexico
Mongolia
Mormon
Morocco
Newfoundland
New Orleans Jazz Funeral
Norway
Olde England
Philippines
Poland
Protestant
Romania
Russia
Scotland
Senegal
Siberia (Khant)
South Africa
Spain
Sri Lanka
Sweden
Switzerland
Thailand
Tibet
Tlingit (Alaska)
Toraja Tribe (Indonesia)
Turkey
Uganda
Vietnam
Zoroastrianism
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