From the pork and sauerkraut of the Midwest to the pickled herring of Scandinavian immigrants, we took a look at facts behind the fortune.
, the word for black-eyed peas, and they began incorporating black-eyed peas into their new year's good-luck spread. Some sources say that Sephardic Jewish colonists introduced this custom to the American South .
"Peas for pennies, greens for dollars, and cornbread for gold," goes an old Southern saying. It's worthy of note that all three were staples of hard-working households that were not flush with income. Collards, turnip, mustard are all common braising greens of the South, though cabbage can make a cameo, too.
"Everybody rejoices when November kills its pig," reads a Latin inscription under a painting depicting pig butchering on the great clock of the Münster cathedral. Pork has always been a cultural touchstone in Germany and Eastern European countries. Peasants who raised pigs slaughtered them in the fall, in part because it's a good food safety practice to embark upon the time-consuming task of butchering a large animal when it's cold outside.
Atlantic herring was and is an important food to many Europeans. It's high in Omega-3 fatty acids and lends itself to preservation via pickling, fermentation, drying, and smoking. Pickled herring in particular are popular in Scandinavian, Dutch, Nordic, Polish, Baltic, and Jewish cuisines. The 17th century Dutch poet Voost van den Vondel referred to the fish as"royal herring," not just for the nourishment the fish provided, but for the flourishing international trade it created.
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