Abstract
Christmas is a central holiday in year cycle of folk celebrations. One of its characteristics is the three days celebrations, but if we take into account the fact that the celebration of Christmas, in addition to the period of fasting, is preceded by several holidays that have been celebrated in the past or are still being celebrated as well as several holidays after it, then, the Christmas celebration implies a significantly longer period of time – on Saint Barbara, Saint Ignatius, Christmas Eve, Little Christmas, Cross day, Twelfth day. Apart from certain customs, the aforementioned holidays are also characterized by a certain type of food as their recognizable feature. The subject of consideration in the paper will be the food that is prepared for the holidays of the Christmas cycle among the Serbs in the Romanian Banat and among the Serbs in Vojvodina.
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