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Red Eggs for Easter
| Article
# : |
15115 |
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Section : |
CULTURE
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| Issue
Date : |
4 / 1989 |
2,200 Words |
| Author
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William Woys Weaver
William Woys Weaver is the author of America Eats, The
Christmas Cook, and other books. His new book, Up-Country
Dutch: Eating Well from the Land, is scheduled to appear next
year. |
For the Greek Orthodox, Easter is the most dramatic and most intensely felt of all church observances. By contrast, in the Latin church of the West, Christmas has assumed precedence. And in the United States, where commercialization has secularized religious holidays in general, the Thanksgiving-Christmas-New Year's triumvirate of occasions for eating and merrymaking has placed enormous strains on the Greek-American community's efforts to maintain its spiritual and cultural identity. This is particularly true among second-and third-generation immigrants, who no longer consistently "eat Greek" and who may have intermarried with other faiths.
Easter falls on April 23 for Greek-Americans this year, since the Greek Church reckons time by the old Julian calendar established in 46 B.C. New Year's falls on March 1 according to that calendar. Greek-Americans thus find themselves out of step with the official observance in this country. Furthermore, the Greek Orthodox consider it important for Holy Week to coincide with the Jewish Passover, since Christ went to Jerusalem for the Passover and his last supper was indeed a seder.
Greek Easter foods, however, reflect less this Passover connection than an association with customs and preferences peculiar to Greece itself. In fact, Greek Easter cookery is perhaps one of the most elaborate and symbolic--and ancient--seasonal cuisines of all the Christian ethnic groups in this country. The differences between practices in Greece and America add further detail to an already intricate picture.
It is also useful to keep in mind that the Greek Orthodox Easter falls at the same time of the year as the old
... (1996 of 13324 Characters)
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