Pan de muerto is a special sweet bread made annually for the Day of the Dead in early November in Mexico. Shaped like a roll and topped with a cross and a nub symbolizing bones and teardrops or hearts, the pan de muerto is both an offering to the deceased and a treat for everyone. Kati Hogarth, who grew up in Mexico and now lives in Australia, describes it as a bit sweet to lure the spirits to come and share it with them.
Food is closely tied to rituals around death, offering solace and comfort during times of mourning. In Orthodox Christian cultures, koliva is a wheat-based dish served at funerals, symbolizing new life and resurrection. Similarly, in Russian Christian Orthodox funerals, kutia is a sweet porridge-like dish made with honey, dried fruits, and nuts. Both dishes play a significant role in the grieving process.
In Sri Lankan Buddhist culture, communal cooking is a way to support bereaved families. The Mala Batha feast is prepared by the community for the grieving family, featuring daily dishes like dahl, curries, and salads, as well as traditional vegetarian fare. This communal act of cooking and sharing food is a way to provide comfort and nourishment during times of loss.
In Malaysian-Chinese culture, symbolic food is prepared for funerals to represent the deceased’s journey into the afterlife. Dishes like roasted pig, boiled chicken, and roast duck are served, along with rice, Buddha’s Delight, and steamed buns. The food offerings are meant to invite the deceased to partake in the meal with the living and symbolize respect for the departed.
While these funeral food traditions may vary across cultures, they all share a common thread of using food to honor and remember the deceased, provide comfort to the grieving, and support the bereaved during times of loss.