Greek Culture and Foods for Easter Feast Research Paper You will present a history of the food or cultural tradition from an anthropological/historical poi

Greek Culture and Foods for Easter Feast Research Paper You will present a history of the food or cultural tradition from an anthropological/historical point of view. For a food topic, you will describe traditional uses in the cultures where it is used, including symbolic uses of the food, historical importance, and any restrictions on the use of the food. For a cultural tradition, you will include discussion of associated symbolic food(s) and their meaning in the context of the celebration, and typical preparations. You will also discuss changing uses of the food or cultural tradition in the modern world due to immigration and globalization.
The paper will be minimum 4-5 pages, double-spaced, in length and must include a list of at least 4 references in APA format (Times New Roman 12 point font, 1” margins all around). In-paper citations should follow the same approved format (APA). 
Note: This paper is a research paper and should be written as an objective presentation of the information you have found in researching the topic. Do not include personal opinions or preferences (write in 3rd person only).

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Eggs dyed red, roasted lamb–Greektown gets ready for Easter
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Tsouderos, T. (2007, Apr 05). Eggs dyed red, roasted lamb–greektown gets ready for
easter. McClatchy – Tribune Business News Retrieved from
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2
EASTER IN GREECE: A NATIONAL FEAST
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EASTER IN GREECE: A NATIONAL FEAST. (1982, Mar 14). New York Times Retrieved from
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3
SHORT-BREAK SHORTS: Greek Easter
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SHORT-BREAK SHORTS: Greek easter. (2006). TTG, Travel Trade Gazette, U.K.and Ireland, ,
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Easter In A Greek Village
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587X_1950_9718014
APA:
Myers, J. L. (1950). Easter in a Greek Village. Folklore, 61(4), 203–208. Retrieved from
www.jstor.org/stable/1256886
Eggs dyed red, roasted lamb–Greektown gets
ready for Easter
Tsouderos, Trine . McClatchy – Tribune Business News ; Washington [Washington]05 Apr 2007: 1.
ProQuest ????
(ABSTRACT)
The Greek Easter feast, featuring a lemony tripe soup (called mageritsa) made from innards, spit-roasted lamb and
red eggs, marks the end of fasting on Easter Sunday. It’s a huge day for Greek restaurants, which serve the meal to
thousands of Greeks and non- Greeks alike on both Saturday and Sunday. It’s such a busy weekend, diners should
prepare by making reservations.
Costa’s Greek Dining and Bar, 340 S. Halsted St.; 312-263-9700, www.costasdining.com. The fixed-price Easter
meal includes red eggs, mageritsa, a choice of baby barbecued lamb or pig, potatoes, traditional Easter cookies
and coffee for $24.95.
Pegasus Restaurant and Taverna, 130 S. Halsted St., 312-226- 4666, www.pegasuschicago.com. Easter dishes are
available a la carte, but for $28.95, diners will get red eggs, mageritsa, salad, roasted baby lamb, potatoes, Easter
cookies and coffee.
Apr. 5–It’s Holy Thursday, and Greek restaurants up and down South Halsted Street have less than three days to
roast hundreds of young spring lambs, dye thousands of eggs and simmer gallons of special Greek Easter tripe
soup.
“It’s a really busy day,” said Yanna Liakouras, manager of The Parthenon restaurant, which has been serving Greek
Easter feasts for nearly four decades. Orthodox Easter falls on April 8 this year, with preparations beginning the
Thursday before.
When we visited, the restaurant was calm. A single lamb spun slowly on a spit, fat and juices dripping onto a pan
with each rotation. By this weekend, five or six lambs will be turning on the spits at a time, the aroma of roasting
herb-scented meat–the smell of Easter for many Greeks–filling the restaurant.
The Greek Easter feast, featuring a lemony tripe soup (called mageritsa) made from innards, spit-roasted lamb and
red eggs, marks the end of fasting on Easter Sunday. It’s a huge day for Greek restaurants, which serve the meal to
thousands of Greeks and non- Greeks alike on both Saturday and Sunday. It’s such a busy weekend, diners should
prepare by making reservations.
The preparations are many. Part of Holy Thursday is spent dyeing eggs red, Liakouras said. The deep red color
represents the blood of Christ, she said, while the egg represents life. Crates and crates of eggs piled high will need
to be dyed to have enough to set on restaurant tables this weekend.
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“We have these big humongous pots on the stove boiling away with the red dye,” she said.
While the eggs are rolling around in the dye on the stove, cooks will begin preparing the mageritsa, a traditional
Easter soup often made in the United States with tripe, liver and greens, Liakouras said. In Greece, the soup
typically is made with intestines.
Thursday is when cooks wash the greens and clean the tripe, she said. The rest of the soup will be finished
Saturday.
As will the roasted young spring lamb, the centerpiece of most Greek Easter meals, she said.
On Saturday, the baby lambs from Colorado — each 18 to 22 pounds — are cleaned, washed and filled with salt,
pepper and Greek oregano before being impaled on a spit, rubbed with seasoned olive oil and roasted for 2 1/2
hours each, she said.
“Crunchy skin and nice, soft meat,” she said. “Baby lambs are fatty. That’s what makes them delicious.”
By Saturday evening, non-Greeks will be filling the restaurant to enjoy the mageritsa and lamb, she said.
But it’s not until after midnight mass that the Greeks arrive, streaming onto the streets of Greektown until the early
morning hours of Easter Sunday, many carrying candles from church still lit with the flame passed around during
mass.
On that night, most families will have eaten and left by 2:30 a.m. It’s not a mob scene, she said.
“We get our fair share,” she said. “It’s not like the old days. Not that many people eat after midnight mass.”
“Sunday is the big day,” she said. Families begin showing up around 1 p.m., she said, filling every seat in the nearly
500- capacity restaurant until about 7 p.m.
And all through the day, families will arrive with giant pots in which to carry mageritsa back home. Others will
come for cooked spring lambs for their own home feasts. Liakouras said one customer ordered nine young spring
lambs for pick up Sunday morning.
The bustle of Easter Sunday brings back memories for Liakouras, who gets a dreamy look in her eyes when asked
what her mother served her to break the Easter fast when she was young.
“Fried baby lamb chops and fried eggs,” she said. “Doesn’t that sound delicious?”
Where to go to taste a Greek Easter feast
Take a walk around Greektown this weekend, and you’ll be able to smell the roasting herb-scented baby lamb.
That’s the smell of Greek Easter. Mouth-watering? Get a reservation and head to one of these restaurants:
Athena Restaurant, 212 S. Halsted St.; 312-655-0000, athenarestaurant.com. Greek Easter dishes, such as
mageritsa and baby barbecued lamb, are available a la carte. Everyone gets red eggs and Easter cookies. Prices
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Page 2 of 4
have not been set yet.
Costa’s Greek Dining and Bar, 340 S. Halsted St.; 312-263-9700, www.costasdining.com. The fixed-price Easter
meal includes red eggs, mageritsa, a choice of baby barbecued lamb or pig, potatoes, traditional Easter cookies
and coffee for $24.95.
Greek Islands Restaurant, 200 S. Halsted St.; 312-782-9855, www.greekislands.net. For $23.95, feasters get red
eggs, mageritsa, roasted spring lamb, potatoes, Easter cookies and coffee.
The Parthenon Restaurant, 314 S. Halsted St.; 312-726-2407, www.theparthenon.com. Greek Easter dishes, such
as mageritsa and roasted spring lamb, are available a la carte. Everyone gets red eggs. Prices have not been set
yet.
Pegasus Restaurant and Taverna, 130 S. Halsted St., 312-226- 4666, www.pegasuschicago.com. Easter dishes are
available a la carte, but for $28.95, diners will get red eggs, mageritsa, salad, roasted baby lamb, potatoes, Easter
cookies and coffee.
— Trine Tsouderos
ttsouderos@tribune.com
Credit: Chicago Tribune
:
Liakouras, Yanna
:
Eggs dyed red, roasted lamb–Greektown gets ready for Easter
:
Tsouderos, Trine
:
McClatchy – Tribune Business News; Washington
:
1
:
0
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2007
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Apr 5, 2007
:
Tribune Content Agency LLC
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Washington
/:
United States, Washington
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Business And Economics
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Wire Feeds
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EASTER IN GREECE: A NATIONAL FEAST
New York Times; Mar 14, 1982; ProQuest
pg. A.28
Reproduced with permission of the copyright owner. Further reproduction prohibited without permission.
SHORT-BREAK SHORTS: Greek Easter
: TTG, Travel Trade Gazette, U.K. and Ireland ; London (Jan 27, 2006): 65.
ProQuest ????
(ABSTRACT)
Greek Easter is celebrated this year from April 21-24 – a week after ours.
Greek Easter is celebrated this year from April 21-24 – a week after ours. Dudley der Parthog, director of Sunvil’s
Specialist Greece programme, says: “Easter is the most important and sacred of all Greek holidays. There is a
festive atmosphere everywhere.” Prices for Sunvil’s breaks to Athens for the Greek Easter start at pounds 503 for
three nights with breakfast at the Hotel Plaka, including flights and transfers.
www.sunvil.co.uk
Copyright: CMP Information Ltd.
:
SHORT-BREAK SHORTS: Greek Easter
:
TTG, Travel Trade Gazette, U.K. and Ireland; London
:
65
:
0
:
2006
:
Jan 27, 2006
:
GR Greece, EU
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TTG Media Limited
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London
/:
United Kingdom, London
:
Travel And Tourism
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ISSN:
02624397
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Trade Journals
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English
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PERIODICAL
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235875548
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10361
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Copyright CMP Information Ltd. Jan 27, 2006
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2017-10-31
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Linking Service
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??? ProQuest
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Easter in a Greek Village
Author(s): John L. Myers
Source: Folklore, Vol. 61, No. 4 (Dec., 1950), pp. 203-208
Published by: Taylor & Francis, Ltd. on behalf of Folklore Enterprises, Ltd.
Stable URL: https://www.jstor.org/stable/1256886
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COLLECTANEA
EASTER IN A GREEK VILLAGE
THESE notes were collected during the Easter festival of
Greek village of Achmet-aga, which lies in the central valley
Euboea. The village has its name, as often, from a former Tu
owner, but early in the nineteenth century it became the hom
the English ” Philhellene ” settlers, and it was to the hospita
late Mr. Edward Noel that I owed this exceptional opportunit
Greek village life at close quarters. His large well-built
looked the close-set houses and church from a low rocky spu
house and garden were a delightful blend of Greek and Engli
The people, though by descent and in physique largely Alban
now entirely Greek-speaking, and their observance of Eas
of almost any village in the peninsula.
Fasting throughout Lent is very strict in Greek villages; in
European habits have relaxed it, but in 1893 it was still not u
to find ” meatless days ” in Athenian restaurants. Not only m
and game were forbidden, but fish, eggs and cheese. Ser
abstained also from wine, oil and olives. Invertebrates, ho
allowed, and you could dine very pleasantly on great crayfis
squid (calamari) and octopus, and snails. The bread, from h
wheat, was excellent, and there was already a fair choice of v
including wild dandelions and other la’chana, boiled in vinega
effect of abstinence upon troops and labourers of all kin
marked, and only gives place to a period of recovery fr
repletion. Eggs accumulate, and mature with keeping; for
are hardboiled and coloured with cochineel; but I have ne
Greece the elaborately decorated eggs with patterns from ne
Turkish, that were common in Roumania. There is a slight r
the fast at mid-Lent, but not invariably, and Sundays are no
It was thought an almost reprehensible excess of indulge
priest allowed his own wife, a permanent invalid, and then i
to take meat broth before the end of the fast.
The greatest sufferers are the priests themselves, who have to conduct
daily services in Holy Week of several hours duration; whereas the laity
are by no means bound to attend them, and have at this season very little
to do, beyond late spring ploughing and the planting of vines. Moreover,
while the women are washing the white shirts and fustanella kilts, the
men go to bed.
On Palm Sunday begins the long week of services, and a general
cleaning-up of the village. White-wash-and in the islands colour-wash,
pink, blue and yellow-is renewed by everyone who can afford it. Ter-
race-roofs are pecked over and repaired with pumice (pozzolana) from
Santorin, after the winter rains, to catch water foir the cisterns, and as
203
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204 Collectanea
summer sleeping-places. Clothes ar
have something new to wear at Ea
Nausikaa, in Homeric Phaeacia, were
modern Greek dandy. In well-to-do fa
little children were put into native co
parents themselves ceased to wear the
chiefly made in the towns, and bro
father or an uncle went on business.
Palm-Sunday brings the usual distribution of palm-leaf crosses, some-
times elaborately plaited, if there is material. They are blessed in th
Church which is sometimes decorated.
More important is the Raising of Lazarus, also on Palm Sunday.
Children go from house to house with bunches of wildflowers and wreathed
frames like our May-garlands,-and like the bronze frames and wreaths
in the royal tomb at Alaga Huyuk in Asia Minor. They sing a long
invocation of Lazarus and other saints. I have seen several versions,the best from Melos-but all imperfect and corrupt. The children expect
some reward for their singing, like the ancient Greek singers of the
Eiresione ditty, and they carry a basket for the eggs and coppers which
they collect.
Every day from Palm Sunday onwards there was church-service at
day-break or before, and again about sundown, each of two to three
hours. On Thursday evening was read the long liturgy of the ” Twelve
Gospels “, a diatessaron account of the Passion, in twelve sections,
divided by prayers and antiphonal chanting by the clerk and a small
choir of village lads. During the story of the crucifixion the priest wore
almost wholly black and white robes. This office began between six and
seven in the evening and lasted till nearly midnight. Many villagers,
including some of the men were present during some part of it, and
offered lighted tapers before the pictures (eikones) of their patron-saints.
The tapers are paid for, and a collecting plate also is handed round at
intervals.
In the middle of the Church stood a full-sized bier with a four-post
canopy, all wreathed by the women and girls with leaves and early
flowers. On it the Church eikon of the Entombment was laid. This
remains in the Church all day on Good Friday, and, besides the regular
services, which are almost continuous, the women take turns to keep
watch, singing melancholy refrains in a low voice all the while.
[At Delphi, the eikon used to be carried in procession to a far part of
the parish, where it was buried. On Easter morning it had reappeared
in the Church : the priest alone knew how.]
On Good Friday evening there was another great service, which
everyone attended. It was the longest of all, and was not over till three
or four in the morning. At its close, the Church doors were thrown open
wide and a procession was formed. First the priest and the singing men;
then the bier, brightly illuminated with candles, and escorted by some of
the women, then the whole population pele-mile, down to infants-in-arms,
stumbling along half awake and half-blinded by the flickering of in-
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Collectanea 205
numerable tapers. The route passed up f
the village; through the courtyard of Mr
down the lane to the village inn on the
Church to be dispersed with a benediction
points, and a short form of service was c
broke out again as the priest and the bier
the Church bell tolled in fours, shrill and
Then, as the last tapers flickered out, a
homeward among the cottages, the first
and the snow-capped peaks eastward gave
in the weird gloom of the Epitaphion. Som
springs, and probably these were blessed
All Saturday the bier remained in the Ch
over by the women; but there was no ser
-till evening, about two hours before mid
the village had been extinguished, and
before midnight the last light in the Chur
was tense expectation. Then, behind the
light appeared; the central ” royal ” do
stood holding his taper, to announce th
serious rite. There is a story of a travelle
damp match, and un-christian imprecatio
the darkness, handed in his own match-b
relief: ” Christ will rise after all.” To t
that ” He is risen indeed ” and scrambles for the new fire. The Church
bells clang, guns and pistols are fired-not always blank cartridge except
in Athens where bullets did no small damage till the police intervenedand there is a stampede to the houses, where the fires are laid and the
lambs ready on the spits for the Easter meal.
It is startling to see the Easter message in large type on the front page
of newspapers, and to hear the merest acquaintances greet each other on
first encounter for some days after the event.
How seriously Easter is taken among Greeks is illustrated by an inci-
dent of the First War. In 1916 I was on duty in Dodecanese, with a
minute patrol boat and also a lodging ashore. Some days beforehand,
some of the island notables made a formal call to ask what we were going
to do about Easter. I said, with a war on, we could make no certain plans.
Very discreetly they pressed their enquiry, and it came out that what
they had come to say was that, if we were not otherwise provided, would
we-submarines permitting-come ashore there, and ” make our Easter ”
with them. It would not of course be quite as we should have had it at
home, but perhaps, as a war-measure, it would serve. It happened that
duty brought us to anchor in the little port on Easter Eve; so I piped
the crew aft-it was not far to go-passed them the invitation, and called
for volunteers. It was not what I should call a devout company, but the
message touched them, and at the appointed hour about half of us were
there, in full shore-going rig. Comments overheard as we made our way
through crowded quays to the Metropolis-as they call the principal
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206 Collectanea
church of a Politeia or island capita
been the anxiety for our welfar
” How else should they have don
one “: ” May they live, and win
mouthorgan sped us with bars of K
established as the real ethnikdn of
Inside, the church was crowded, re
Service had already been going on f
tapers were being given out. The sc
his troop of close-cropped…
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