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Easter: Christian 

Fleming Rutledge on Easter, a Religion and Ethics NewsWeekly segment featuring a discussion with the Episcopal priest about the importance of the crucifixion and resurrection of Jesus Christ, aired 4/9/04 at pbs.org (RealPlayer) Transcript of Fleming Rutledge on Easter Download RealPlayer

FOOD AND DRINK

Traditional Easter food varies from country to country, but spring foods are always significant. Among these, eggs are the most widespread. Not only are they newly abundant as hens move into the spring laying season but their perfect shape symbolizes eternity.

Many European countries have Easter breads or cakes. Frequently they are flavored with spices or citrus zest and enriched with eggs and dried fruits such as raisins. Hot cross buns are popular. Regional specialties include simnel cake, which is covered with marzipan and decorated with 11 marzipan balls symbolizing the apostles who remained true to Jesus.

For the main Easter meal, the most popular meats vary depending on the climate and topography of the country.

Baltic

Pork is the meat of choice in the Baltic countries of Lithuania, Latvia, and Estonia.

English

In England, a roast leg of lamb or a large roast chicken is most common. Children receive chocolate eggs, often filled with candies, as gifts. Hot cross buns are the most popular baked good, but there are also some regional raisin breads and a marzipan-covered fruit cake called Simnel cake.

French

In northern France, jambon persillé-diced ham in parsley-flecked aspic-is the traditional Easter dish, while in southern France, the preference is for lamb roasted with garlic and rosemary. Salade de pissenlits is also popular. Traditionally, families gather the necessary dandelion leaves for this salad while hunting for Easter eggs. The leaves are tossed with the chopped eggs and browned bacon to make the salad.

German

In Germany (and also in Switzerland), ham is the most common Easter dish. Chicken is an alternative. The German Easter cake is ostertorte, a sponge cake with a mocha filling and chocolate-egg decoration.

Italian

Lamb is the standard Easter holiday dish. Cookies and breads are also popular and vary from region to region. Roman Easter bread, pizza civitavecchia, is made from a ricotta-enriched dough flavored with anise. Another bread, pizza di pasqua, is flavored with the zest of oranges and lemons. >From the area of Venice and to its east comes gubana, a bread shaped like a snail and filled with a sweet mixture of raisins, walnuts, hazelnuts, and pine nuts. Columba pasquala is an Easter bread made of a rich orange-flavored dough and baked in the shape of a dove. Panada di Milano is a northern Italian Easter soup made of beef broth, eggs, Parmesan, and bread.

A Sicilian Easter specialty, which has beome popular throughout the year, is cassata, a cake with a sponge base, almond paste sides, a ricotta cream filling, and a fondant frosting with candied fruits.

Torta Pasqualina, a tart filled with ricotta, Swiss chard, and eggs, is a traditional dish in Liguria. Unusually for an Easter dish, it contains no meat so it is suitable for vegetarians. Marzipan shaped into fruits (martorana) and lambs are popular Easter treats, especially in southern Italy.

Lebanese and Syrian

The Christian communities of Lebanon, Syria, and Palestine make an Easter pastry called ma'amoul. The pastry is flavored with rosewater and filled with dates, pistachios, or walnuts.

Polish

A day or two before Easter, Poles take the food they plan to eat to church, where the priest blesses it. The Easter feast always features a large holiday kielbasa. Ham, turkey, and other large cuts of meat are also often served, as are hearty soups such as barszcz containing kielbasa with veal, pork, or other meats in a slightly sour broth. The idea of both the large pots of soup and the big meat dishes is that there will be food to offer visitors throughout the holiday. Another custom is for family and visitors to symbolize their unity by sharing one hard-boiled egg cut into many small pieces.

Portuguese

A roast pork loin or shoulder stuffed with a filling of rice seasoned with tomatoes and peppers and dotted with raisins and olives is the Easter dish of Portugal.

South American

In South American countries, beef is the typical center of the Easter meal. Cuts and preparations depend on the wealth of the family. In Uruguay and Argentina, affluent families roast a whole side of beef outdoors poorer groups most often make a beef and vegetable stew.

COLORS

The pastel colors of spring flowers, especially yellow and mauve, are associated with Easter in the United States and northern Europe. In Russia and Greece, red, symbolizing the blood of Jesus, is used for dying eggs and in other symbolic ways.