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

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  • Death Warmed Over: Funeral Food, Rituals, and Customs from Around the World
  • Death Warmed Over: Funeral Food, Rituals, and Customs from Around the World by Lisa Rogak
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    • Thanks for telling us about the problem. Return to Book Page. 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.

    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. The Post-Mortem Club, an organization of naprapaths, held its annual breakfast with all chapter members present although the president, J. 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. 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.

    An Uncommon History of American cooks and Meals Paperback , pages. To see what your friends thought of this book, please sign up. To ask other readers questions about Death Warmed Over , please sign up. Lists with This Book. Sep 19, Melissa rated it it was ok Shelves: The worse part of this book was the recipes the author included. Many had nothing to do with the country or the death customs of that country. Learning about the different customs and rituals was okay though the author could have done better research into each entry and add more details.

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

    Mar 23, Julie rated it it was ok Recommends it for: I get what the author was trying to do here, but the execution ha was poor, almost insulting at times. I wanted a breezy breakdown on death rituals and food customs from around the globe. Instead I got a recipe for a bologna sandwich that's all Protestants can muster up to serve at a funeral doncha know , a handful of informative passages, but mostly a bunch I get what the author was trying to do here, but the execution ha was poor, almost insulting at times.

    Instead I got a recipe for a bologna sandwich that's all Protestants can muster up to serve at a funeral doncha know , a handful of informative passages, but mostly a bunch of verging on mocking "insights" into customs and traditions. I felt the author was disrespectful at times and did not do her research.

    The recipes were entirely lame - a Sri Lankan omelet - pretty much a curry and onion omelet - this was included, I am guessing, because of the tradition of Sri Lankan families placing an egg in the dearly departed's casket to help cleanse the house of evil spirits. There was NO other dish you could dig up that represented the rich, Buddhist and Portuguese-influenced death culture of the Sri Lankan people? This times ten is why the book was disappointing. The little inserts placed throughout the book were distracting and annoying. If they were related to the page they were on I could understand, but why add a bit about Orthodox Jews using boards from tables to make their coffins on a page about KOREA?

    I'll give the book this much - the cover is fantastic! I wish there would have been more info on those nutters.

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

    Nov 09, Debs rated it it was amazing. I totally disagree that the recipes don't work. Sometimes you just have to improvise. I made the Ghanaian Lamb Stew just because I was curious about putting nutmeg in a meat dish. It turned out delicious, but I used boned shoulder, shallots instead of garlic did not have. It's a matter of also be inventive when you don't have the prescription. This is a book I just happened to see at the library and before it is due back will try some of the other recipes. The book is witty and found searching I totally disagree that the recipes don't work.

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    The book is witty and found searching I see it is the only one of its kind. Interesting It has a few good recipes some are just as easily found in any recipe book and a decent amount of information on funeral traditions. I feel like it was good over all, but overly tongue in cheek for some parts describing the rituals of death. I was happy to see that the Tlinget people were included in the book! Jan 26, Loyalhistorian rated it liked it. This book had a lot of promise.

    I was disappointed overall because I was expecting so much more than what was given to me. The book is set up to give examples of how different people and cultures use food in funerary practices. The book is alphabetically listed, it gives the story, and then presents one recipe dealing with its funeral customs.

    There were interesting tidbits, and I did learn new things. However, it left much to be desired. I was wanting more elaboration on the rituals and customs This book had a lot of promise. I was wanting more elaboration on the rituals and customs rather than just a thin glossing over. That was quite an overstep on her part, in my opinion. I'd much rather that she put an actual recipe from that culture that didn't pertain to funerals than to try to make something up that is a want-to-be cutesy mimicking of what that group of people practices.

    I don't regret reading the book, and I'd still suggest it for anyone interested in the subjects, but it really had the potential to be more. Oct 30, Jamie rated it really liked it. As soon as I can get my hands on a copy I enjoyed this book.

    One I particularly enjoyed was this epitaph: Some of the recipes, such as Ancient Egyptian Chocolate Cake okay, she just calls it that along with some other sweet recipes, I could easily make. Add peas, ginger, green chili, cilantro, and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked, about 10 minutes.

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    Add more water if necessary. Uncover and add the potatoes, salt, coriander, garam masala, cumin, cayenne, and lemon juice. Cook on low heat for minutes, stirring gently. Remove from heat and let cool. Turn the dough out onto the board and divide into eight balls. As you work with each, keep the rest covered.

    Roll the ball out into a 7-inch round. Cut in half with a sharp knife. Secure the seam with a dab of water.

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    Using the prongs of a fork, seal the top seam. Proceed with the rest of the dough and filling until you have 16 samosas. In a large saucepan or wok, heat 2 inches of oil over a medium-low flame. When the oil is heated, gently place a few samosas into the oil, or as many as the pan will hold in a single layer. Fry the samoas, turning frequently, until they are golden brown and crisp, about minutes.

    Drain on paper towels and serve. In countless airings of Prairie Home Companion , where Garrison Keillor reverently details the joys of a Lutheran church supper where all the relatives of the Norwegian bachelor farmers were expected to bring a Hot Dish. It took many years before I figured out that he was talking about what we growing up in New Jersey referred to as the elegant French import, le casserole. Keillor refer to it as a Funeral Hot Dish, however. Those in the Hot Dish Brigade usually synchronize plans in advance so that the requisite offerings of Jello mold with marshmallows and maraschino cherries — known as the salad course — prepackaged rolls, cold cuts, and Hot Dish are in the correct proportions.

    Sometimes due to the short notice of a post-funeral luncheon or supper, some might be caught unprepared, and instead must rely on the funeral home or caterer to prepare the meal. Anything less would be frowned upon, where Hot Dish church suppers are weekly events and where more than one church member has asked to be buried with a fork in his hand. Flickr user Tom Burns. In a large saucepan, brown the ground beef and onion. Grease a four-quart casserole dish.

    Add the cooked beef, onion, macaroni, soup, corn, tomatoes and salt and pepper to the casserole. Top with the cheese slices and bake for 30 minutes. In many Japanese villages, although visitors frequently bring food to the home where someone is on his deathbed, it is anathema to cook it.

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    We hope you like this article! Features suggestions for ways to incorporate recipes and traditions into nonfuneral parties or gatherings. I get what the author was trying to do here, but the execution ha was poor, almost insulting at times. I made the Ghanaian Lamb Stew just because I was curious about putting nutmeg in a meat dish. That was quite an overstep on her part, in my opinion. The simple truth is that food goes a long way in helping survivors cope with their loss. The little inserts placed throughout the book were distracting and annoying.

    So instead, it is served raw. Perhaps this is due to an ancient belief about cooking the life out of food and heating a meal in the house will only hasten an impending death. After the person dies, however, the women in the household proceed to cook enough rice and vegetables to feed an entire village. Curiously, it is forbidden to serve fish at the funeral feast. Japan is primarily a Buddhist country, so upon death, a Buddhist wake known as a tsuya is held at the family home.

    A monk conducts the service while a photograph of the deceased is placed on the family altar along with a bowl of rice with a pair of chopsticks standing vertical from the bowl. The funeral is usually held the day after death which is immediately followed by cremation. It is actually against the law in Japan to bury an intact body, though ashes and presumably body parts can be buried under the law.

    Once the body is cremated, mourners use chopsticks to separate the bones from the ashes and place them in a special urn. The days leading up to Obon are hectic ones, with relatives cleaning not only the graves of the returning ancestors, but their houses, too, and preparing food offerings for the cemetery, and the Buddhist altar at home. One Obon custom is to carve an eggplant into the shape of a horse and place it by the grave on the last night of the festival so the deceased relatives can expedite their way back to the afterworld after the festival ends.

    You can try your hand at carving an eggplant, or you can just make the following recipe Japanese Eggplant with Sesame-Ginger Glaze. Use a pastry brush to spread the oil over the eggplant. Sprinkle with salt and pepper. Set the barbecue grill to medium heat. Place the eggplant, cut side down, on grill and cook for 5 minutes. Turn the eggplant and brush with the glaze.

    Cook until the eggplant softens. Transfer the eggplant to a serving platter and drizzle with more glaze. Sprinkle with minced scallions and serve. These are only four cultures and recipes among 75 that you'll find in Death Warmed Over: Death Warmed Over is available in ebook form from Amazon. Customization and personalization available. Your email has been sent!