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EP 52 Edible Bones and Sugar Skulls: The Festive Foods of Dias de los Muertos

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Content provided by Epicurean Creative. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Epicurean Creative or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Today marks the first of two festive days collectively known as Días de los Muertos, a Hispanic folk holiday to remember the souls of those departed and to temporarily welcome them home with a vibrant celebration of color, food, and music. Leigh and Kim go beyond the veil to reveal the origins of two iconic food traditions: Pan de Muerto and Calaveres du Azucar.

During Días de los Muertos, millions of Hispanic families celebrate their ancestors and deceased loved ones with special traditions and foods that acknowledge the circle of life. The air fills with sweet scents of marigolds, orange blossom, and anise to guide the family spirits home, and everywhere you turn you find pillowy sweet breads decorated with skulls & bones or brightly decorated sugar skulls. Behind these paradoxical images - macabre yet cheerful - lie the stories of ancient Mesoamerica rites transformed by European colonialism into more palatable traditions.

Sources We Found Helpful for this Episode

Pan de Muerto by Mexican Food Kitchen

Oaxaca welcomes spirits home with ’bread of the dead’ | National Geographic

Books We Think You’ll Enjoy Reading

Skulls to the Living, Bread to the Dead: The Day of the Dead in Mexico and Beyond by Stanley Brandes

Llewellyn's Little Book of the Day of the Dead by Jaime Gironés

This Guera's Guide to Dia de los Muertos: An Introduction to the Holiday and Assistance on Setting up the Altar by Lauren Alaniz

Recipes You Really Need to Try

Pan de Muerto by Good Housekeeping

We would love to connect with you

AsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at connect@asweeat.com

Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.

As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipes


Support this podcast at — https://redcircle.com/as-we-eat8938/donations
  continue reading

114 episodes

Artwork
iconShare
 
Manage episode 345860461 series 3265067
Content provided by Epicurean Creative. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Epicurean Creative or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Today marks the first of two festive days collectively known as Días de los Muertos, a Hispanic folk holiday to remember the souls of those departed and to temporarily welcome them home with a vibrant celebration of color, food, and music. Leigh and Kim go beyond the veil to reveal the origins of two iconic food traditions: Pan de Muerto and Calaveres du Azucar.

During Días de los Muertos, millions of Hispanic families celebrate their ancestors and deceased loved ones with special traditions and foods that acknowledge the circle of life. The air fills with sweet scents of marigolds, orange blossom, and anise to guide the family spirits home, and everywhere you turn you find pillowy sweet breads decorated with skulls & bones or brightly decorated sugar skulls. Behind these paradoxical images - macabre yet cheerful - lie the stories of ancient Mesoamerica rites transformed by European colonialism into more palatable traditions.

Sources We Found Helpful for this Episode

Pan de Muerto by Mexican Food Kitchen

Oaxaca welcomes spirits home with ’bread of the dead’ | National Geographic

Books We Think You’ll Enjoy Reading

Skulls to the Living, Bread to the Dead: The Day of the Dead in Mexico and Beyond by Stanley Brandes

Llewellyn's Little Book of the Day of the Dead by Jaime Gironés

This Guera's Guide to Dia de los Muertos: An Introduction to the Holiday and Assistance on Setting up the Altar by Lauren Alaniz

Recipes You Really Need to Try

Pan de Muerto by Good Housekeeping

We would love to connect with you

AsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at connect@asweeat.com

Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.

As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipes


Support this podcast at — https://redcircle.com/as-we-eat8938/donations
  continue reading

114 episodes

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