In Flanders, death does not get as sweet and distinctive a culinary accompaniment as do birth and the First Communion. Instead, it is salty, and quite, quite plain.
After the funeral service and the farewell at the cemetery, the mourners gather in a hall to partake of a meal of pistolets with butter and slices of cheese, coffee and tea. No, we do not shoot one another: in spite of their name, pistolets (French) are harmless plain bread rolls. There is no variation, no embellishment. There isn't too much of it, either, just enough. Party crashers will not be indulging.
Cultures vary remarkably when it comes to the ingredients, volume, variety, preparation and presentation of the food served at funerals and wakes. In North America alone there are many traditions: at Christian and secular funerals dainty finger food is served, visitors bring an overabundance of kosher food to the Jewish Shiva, in the South the mourners bring fried chicken and casseroles. Funeral meals may be restricted to purely vegetarian, or it may consist of the favourite dishes of the deceased.
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