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Easter As We Know it Today
Easter As We Know it Today A Brief History
Easter is one of the major religious holidays for Christians; at least, it is now. Easter was not widely celebrated until after the Civil War. Easter is preceded by the 40 days of Lent, the time of thought and sacrifice for celebrating Christians. Most people think of Lent being 40 days, but Sundays are excluded because no fasting or sacrifice is to take place on the Sabbath (day of rest). The Friday before Easter Sunday Christians call “Good Friday” and it commemorates the crucifixion of Jesus. On Easter Sunday it is the celebration of the “Rising of the Lord” from the dead. This marks the end of fasting sacrifice. Every type of food can be eaten.
What does all of that have to do what most people think of as Easter and its traditions?
Most Christian holidays, including Easter, have a secular side. The dichotomous nature of Easter and its symbols is not necessarily a modern fabrication.
Easter has always had its non-religious side. Easter was originally a pagan festival. It was adopted by Christian missionaries starting in the second century CE.
The ancient Saxons celebrated the return of spring with a raucous festival commemorating their goddess of offspring and of springtime, Eastre. When the second-century Christian missionaries encountered the tribes of the north with their pagan celebrations, they attempted to convert them to Christianity. They did so, however, in a clever manner. It would have been difficult for the converts to celebrate their holy days with observances that did not coincide with celebrations that already existed. To save lives, the missionaries decided to spread their beliefs slowly throughout the populations by allowing them to continue to celebrate pagan feasts, but to do so in a Christian manner.
As it happened, the pagan festival of Eastre occurred at the same time of year as the Christian observance of the Resurrection of Christ. It made sense to alter the festival itself, to make it a Christian observance as pagans were slowly converted. The early name, Eastre, was eventually changed to its modern spelling, Easter.
The Easter Bunny is not a modern invention. The symbol originated with the pagan festival of Eastre. The goddess, Eastre, was worshipped by the Anglo-Saxons through her earthly symbol, the rabbit, because of its fertility and renewal of life. The Germans brought the symbol of the Easter rabbit to America.
The exchange of eggs in the springtime is a custom that is centuries old. From the earliest times, the egg was a symbol of birth in most cultures. Eggs were often wrapped in gold leaf or, if you were a peasant, colored brightly by boiling them with the leaves or petals of certain flowers. The use of eggs was forbidden during Lent. They were brought to the table on Easter Day, coloured red to symbolize the Easter joy. American Greeks dye them red for the blood of Christ
We continue the practice today with children having Easter egg hunts, and receiving baskets full of chocolate or jelly bean eggs along with eating a chocolate symbol of the bunny that brought them.
Lamb is often served as an Easter food symbolizing the “Paschal” sacrifice. Ham is also an important modern day symbol. The practice is partially from the the thoughts that pigs are a symbol of good luck (they cannot look backwards, only forward), and from the time when after a long winter the cured meats were the last to be consumed just before the beginning of springtime and renewal.
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Corn, also known as maize or our good old ( Bhutta/Makkai/Challi ) in Hindi, ‘ Mokka Jonnalu ‘ in Telugu, ‘ Makkacholam ‘ in Tamil, ‘ Cholam ‘ in Malayalam, ‘ Musukina Jol a’ in Kannada, ‘ Makkai ‘ in Gujarati, ‘ Makai ‘ in Marathi and Punjabi and ‘ Butta ‘ in Bengali. Corn is a large grain plant which is said to have originated in Mexico and Central America. Though viewed as a vegetable, it is actually a food grain. The leafy stalk of the plant produces ears, which contain the grains known as kernels. For every kernel on the cob, there is a strand of silk. The white and yellow kernels are most popular, but today, corn is available in red, brown, blue and purple also. The white and yellow hybrids are known as butter and sugar corn which contain both kinds of kernels. This cereal is known for its pleasant taste and its versatility. Baby corn is available in cans or jars in the supermarkets and is used in Asian cooking. This grain is generally available in summer and can be
Gerard Paul September 11th, 2020 Cookware , Grilling & Outdoors Aluminum foil – sometimes incorrectly called tin foil – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little dull at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives. Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of metal foil or metal leaf composed of an aluminum alloy containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended application. Just some of those applications include: Manufacturing thermal in
This Strawberry Cream Pie. Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear! Strawberry Cream Pie 1 (9-inch) graham cracker pie crust (pre made is okay) 1 container (16 oz.) fresh (or frozen) strawberries, washed and hulled 4 tbsp. sugar 4 oz. (half of an 8 oz. pkg.) cream cheese, softened 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 pkg. (3.4 oz.) strawberry creme instant pudding mix 2 cups whipped cream or whipped topping, divided Additional sliced strawberries for garnish Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the C