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| 2004-06-01 - Weird News Wireless Flash News Author Cooks Up Morbid Morsels From Around The World | ||
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Concord, NH (WFN) -- Food can be comforting, especially at a funeral wake. A new book "Death Warmed Over" (Ten Speed) by author Lisa Rogak details funeral foods from cultures around the world. For instance the Chinese eat a dish called Buddha's Delight, or "Jai" which is eaten during Chinese New Year and at funerals. It's a mixture of bamboo shoots and piths, vegetables and several different types of fungi. Eskimo eat Savory Oogruk, or Bearded Seal Flippers. The simple recipe requires you place the flippers into a vat of fresh blubber and let it marinate outside for two weeks. Then cut into chunks and serve. In Madagascar, when they seal their dead in a tomb they turn a portable radio next to the body. Then they eat foods with Sakay in it -- a spice mixture of red pepper flakes, ground ginger, garlic and peanut oil. Finally, funerals in Sweden are solemn affairs where they toast the dead with Funeral Glogg -- a mixture of wine, muscatel, vermouth, bitters, dried fruits and spices that is simmered for 12 hours.
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