This Sunday night is Chinese New Year’s Eve, marking the beginning of the most important holiday for Chinese around the world. Though celebrations last about a week, traditionally it is a 15-day holiday during which drums and gongs are beaten, lanterns and firecrackers lit, and paper cutouts and calligraphy decorate doors.
From Sydney to Shanghai to San Francisco, spectators will flood cities watching parades of elaborate floats, dancers, acrobats and beauty contestant winners snaking their way through streets, celebrating the New Year.
Unlike the Western calendar, which ushers in the New Year on Jan. 1, the Chinese New Year coordinates with the lunar calendar, falling on the second new moon after the winter solstice. Therefore the New Year may be celebrated in January or February, and not always on the same day.
Each lunar new year is represented by one of the twelve creatures of the Chinese Zodiac — 2013 being the zodiacal Year of the Snake, leaving 2012’s Year of the Dragon behind. According to various websites, people born in snake years (1917, 1929, 1941, 1953, 1965, 1977, 1989, 2001, 2013 ) like to live well, loving books, music, clothes and fine food. Although I was born in the Year of the Sheep — characteristic traits being laid back and somewhat shy — I admire epicurean snake folk, enigmatic people that are terrific guests at a dinner party.
Whether you were born in the Year of the Snake or not, food, family and tradition play an important part of Chinese New Year celebrations. One tradition may include offering a sacrifice to the Kitchen God, to ensure he gives a good report on the family’s behavior when he returns to heaven. Indeed, many families have a poster of the Kitchen God in their kitchen.
I’m not of Asian ancestry, but I respect this tradition, and thought an appropriate dish to offer up the Kitchen God would be a Sticky Rice Ball. Rice, particularly sticky (glutinous) rice, is an important component of so many traditional Chinese meals. According to Wikipedia, in China, glutinous rice has been grown for at least 2,000 years, and legend has it was used to make the mortar in the construction of the Great Wall of China. In Chinese culture, the circle stands for fulfillment, oneness, unity, and togetherness. I hope The Kitchen God will appreciate my circular mass of glutinous rice, of which I included a special hidden treasure of shrimp robed in spices.
Several months ago my long-time pal, Mara, told me she was leasing out her home in the fall, and simultaneously renting an apartment for herself and 13-year old twin daughters in Lucca, Italy. As long as she’s access to WIFI, she can conduct her business anywhere, so why not take advantage of our flattened world. … Full recipe post »
I’m a Gael Greene fan; I love her fashion sense (who wouldn’t admire that collection ofwide-brimmed hats) — and have always been interested in her food writing and restaurant critiques, especially since she was born and raised in Detroit, often mentioning the city in her work. Ms. Greene graduated from the University of Michigan and became … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. A scary ride, indeed, but I survived. And the dinnerFeeds - well - they
are my story. Welcome to my site! More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...