Some Thoughts, Ancient Passing, Modern Celebration, What We Vow, What We Accomplished When We Vowed, Vocalizing, On Childish Customs, Why What You Eat at 12:01 AM Counts ...
Every year my neighbors clear out for a night of what they defend as their earned privilege to drink and party the new calendar in. I too have done my best to keep French wineries in business in the past, and despite my current preferences for a good book and a nice cup of tea will still reach for a glass of champagne.
But what does this holiday mean from past to present? How much of the history of this most ancient of holidays do you know about?
Here are a few historical facts, and traditions for you to consider as you step out in the next few days to carry on the tradition of all traditions.
Origins:
Originally observed on March 15 in the old Roman Calendar, New Year's Day first came to be fixed at January 1 in 153 BC, when the two Roman consuls, after whom - in the Roman calendar - years were named and numbered, began to be chosen on that date, for military reasons. However in AD 525, Dionysius Exiguus set the start of the Julian calendar at March 25 to commemorate the Annunciation of Jesus; a variety of Christian feast dates were used throughout the Middle Ages to mark the New Year, while calendars often continued to display the months in columns running from January to December in the Roman fashion.
Among the 7th-century druidic pagans of Flanders and the Netherlands it was the custom to exchange gifts at the New Year, a pagan custom deplored by Saint Eligius (died 659 or 660), who warned the Flemings and Dutchmen, "[Do not] make vetulas, [little figures of the Old Woman], little deer or iotticos or set tables [for the house-elf, compare Puck] at night or exchange New Year gifts or supply superfluous drinks [another Yule custom]." The quote is from the vita of Eligius written by his companion Ouen.
Most countries in Western Europe officially adopted January 1 as New Year's Day somewhat before they adopted the Gregorian calendar. This is sometimes called Circumcision Style, because this was the date of the Feast of the Circumcision, being the eighth day counting from 25 December.
Further information: Julian calendar#New Year's Day, Lunisolar calendar.
http://en.wikipedia.org/wiki/New_Year
How To Sing:
Auld Lang Syne
"Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne.
CHORUS:
For auld lang syne, my dear,
For auld lang syne,
We'll tak a cup of kindness yet,
For auld lang syne!
And surely ye'll be your pint-stowp,
And surely I'll be mine,
And we'll tak a cup o kindness yet,
For auld lang syne!
We twa hae run about the braes,
And pou'd the gowans fine,
But we've wander'd monie a weary fit,
Sin auld lang syne.
We twa hae paidl'd in the burn,
Frae morning sun till dine,
But seas between us braid hae roar'd
Sin auld lang syne.
And there's a hand my trusty fiere,
And gie's a hand o thine,
And we'll tak a right guid-willie waught,
For auld lang syne.
http://www.infoplease.com/spot/newyearcelebrations.html
Juvenile:
European New Year Celebrations -->
In France, for the New Year (Peille Fete) the children write New Years letters and send them to their mother with good wishes and apologies for any wrongdoings during the past year.
In Great Britain, part of the festivities includes the “burning of the bush,” or burning up the past year. Also, there are the “first footers,” the persons who are first to cross the threshold in the New Year. They should arrive bearing gifts, usually food. At midnight, on the first stroke the back door is opened to release the Old Year. Then the door is locked to keep in the luck and the front door is opened at the twelfth stroke to let in the New Year.
In Greece and Scotland first visitors on New Years are important. And in Scotland, the first footers should bring gifts of bread, salt, and coal.
In Denmark, this is a night of pranks and jokes for young people. Children ring the doorbell and run. Finally, at the end of the evening the children are “caught” and brought indoors for treats.
http://www.teachervision.fen.com/new-years/resource/8456.html
Traditions and Cultures/New Year's Bibliography:
The following link is to a great bibliography I found from McCain Library of the Agnes Scott College...
http://library.agnesscott.edu/about/exhibits/2006%20New%20Year%20Traditions-%20Bibliography.htm
Hoppin' John:
Each year I start off with an authentic dish of Hoppin' John. Tradition has that it brings good luck. For my own experience, I find that it just tastes great.
Hoppin' John History
Hoppin' John is found in most states of the South, but it is mainly associated with the Carolinas. Gullah or Low Country cuisine reflects the cooking of the Carolinas, especially the Sea islands (a cluster of islands stretching along the coats of south Carolina and northern Georgia). Black-eyed peas, also called cow peas, are thought to have been introduced to America by African slaves who worked the rice plantations. Hoppin' John is a rich bean dish made of black-eyed peas simmered with spicy sausages, ham hocks, or fat pork, rice, and tomato sauce.
This African-American dish is traditionally a high point of New Year's Day, when a shiny dime is often buried among the black-eyed peas before serving. whoever get the coin in his or her portion is assured good luck throughout the year. For maximum good luck in the new year, the first thing that should be eaten on New year's Day is Hoppin' John. At the stroke of midnight on New Year's Eve, many southern families toast each other with Champagne and a bowl of Hoppin' John. If it is served with collard greens you might, or might not, get rich during the coming year.
There are many variations to traditional Hoppin' John. Some cook the peas and rice in one pot, while others insist on simmering them separately.
Most food historians generally agree that "Hopping John" is an American dish with African/French/Caribbean roots. There are many tales or legends that explain how Hoppin' John got its name:
It was the custom for children to gather in the dining room as the dish was brought forth and hop around the table before sitting down to eat.
A man named John came "a-hoppin" when his wife took the dish from the stove.
An obscure South Carolina custom was inviting a guest to eat by saying, "Hop in, John."
The dish goes back at least as far as 1841, when, according to tradition, it was hawked in the streets of Charleston, South Carolina by a crippled black man who was know as Hoppin' John.
http://whatscookingamerica.net/History/HoppinJohn.htm
The Recipe:
INGREDIENTS:
1 pound dried black-eyed peas
2 small smoked ham hocks or meaty ham bone
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced
PREPARATION:
In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours.
Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.
http://southernfood.about.com/od/blackeyedpeas/r/bl80308c.htm
Finally:
Consider the celebration of ancient Rome. The first day of the New Year honored Janus - the god of gates and doors and beginnings and endings. The month of January was named after this god. Janus had two faces. One looked ahead to see what the new year will bring and the other looked backward to see what happened during the past year. So this is how the Romans celebrated. They also gave their friends gifts. Often gifts were given to Senators in exchange for favors.
We thus all have been personally motivated to make sacrifices in the hope of possible rewards and good fortune in the coming year. Be it a bribe to a highly placed government official or the simple resolution to lose weight or read more or work harder, we are vying with fortune for happiness.
What are your resolutions? What do you expect in the coming year? As you go out and party, are you secretly cutting a deal with the powers that be? Or like the spirit which drives this annual celebration, are you in all of its youthful excess celebrating the success which you enjoy or has passed?
Any thoughts?
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