Displaying items by tag: food traditions

Easter food traditions beautifully reflect regional heritage and faith across the world. In central and eastern Europe, the celebrations might include Paska bread, a braided loaf often paired with sweet cheese, jam,  or savoury sides like ham. In France and Britain, Easter dinner often features a roast leg of lamb - maybe seasoned with Dijon mustard, rosemary, parsley, and capers. Scandinavian countries serve salmon (baked, smoked, or cured), whereas in the USA glazed ham holds pride of place. Italy’s ‘stuffed pizza’, a savoury pie filled with cheese and meats, dates from the Middle Ages; a traditional side dish might be crispy stuffed artichokes filled with breadcrumbs, garlic, cheese, and herbs. Greek tables feature baklava - filo pastry layered with nuts and honeyed cinnamon syrup - for an indulgent rich finish to the meal. Together, these dishes express celebration, gratitude for the joyful message of Easter, and deep cultural faith.

Roast turkey and Christmas pudding? Not if you live in Finland, where the traditional dish is porridge made with rice and milk, topped with cinnamon or butter. In Barbados no Christmas is complete without a baked ham decorated with pineapple and sorrel glazes, a rum cake, and a dish which combines pigeon peas, guinea corn flour, herbs, and salt meat. On Christmas Eve in Poland, many families share an oplatek (an unleavened religious wafer), each person breaking off a piece. Marinated steaks and boerewors sausages serve as the main course in South Africa, and gingerbread features in countries such as Norway and the Netherlands. Perhaps most unexpectedly, families in Japan head out for Kentucky Fried Chicken, either ordering their boxes months in advance or standing in two-hour-long queues – a tradition which resulted from a wildly successful marketing campaign in 1974.