Holy week is the annual Christian commemoration of the Passion, Death and Resurrection of Jesus of Nazareth, or also, to commemorate his last days; for that reason, it is a period of intense liturgical activity within the numerous Christian confessions. This commemoration starts Sunday Palm and ends on Sunday of resurrection, although this celebration usuallystarts in several places on Friday Previous (grief Friday) and is considered part of the same the Sunday of resurrection.
Holy week is preceded for the Lent that ends in the week of passion where is celebrated the Eucharist on Holy Thursday, then is commemorated the crucifixion of Jesus on holy Friday and the resurrection at the Easter Vigil during the night of Holy Saturday until Sunday ofresurrection.
During Holy Week takes place many samples of popular religiosity around the world emphasizing the processions and the representations of the passion.
The most important days of Holy Week are formed by the so-called Easter Triduum: Introduction the Triduum (Holy Thursday and holy Friday) in
which commemorates the death of Christ; on Holy Saturday, in which commemorates Christ inthe tomb, and Sunday Easter of the Resurrection. The Holy Week begins Palm Sunday and ends on Sunday of Resurrection or Easter of resurrection.
Holy week is celebrated with rituals, activities, traditions and very peculiar forms varying the geographical region where it is realized, which coincide with the
commemorating of the life, passion, death and resurrection of Jesus from Nazareth. Gastronomy of holy week corresponds to all the culinary customs and all foods allowed during the holy period of Christianity and usually elapse since Palm Sunday until Sunday of resurrection, from the point of view liturgy. Each country (with some representation or Christian group) usually have some set of dishes, or preparations, typical of this date that by general rule usually haven’t carnalcontent due to the abstinence observed during this period.
As a general rule is totally opposed to the abundance showed in the Carnival, one of its characteristics is the austerity of the gastronomy of holy week, in the processing of foods such as ingredients used. The tradition prays that on Friday of Lent and Wednesday of ash should to govern the fasting and the abstinence of any type of foodduring all the day, this sacrifice arrives to holy Friday where the Abstinence only will be of foods prepared with meat. The exception to abstinence is admitted like a privilege by the Roman Apostolic Catholic Church as document called Bull: The owner of a bull can eating certain foods in these times, depending
the type of privilege granted.
Fasting should be understood as don’t doing more than onemeal the day and abstain of certain dishes. This imposition forces to severe gastronomic rules as for ingredients and the quantities, the fish accompanied for every kinds of vegetables, plants, etc. And sweets convert protagonist ingredients of most dishes. These dishes often to be like a rule with great capacity of
appeasement: ones help to avoid the temptation of consumption of meat.
Theonly food that was made during the fasting formerly was at sunset, after some time was stipulated at three of the afternoon, and then of the XIV century it was allowed to noon. This meal was called collation.
One of the most known rituals of holy week are the processions, which are a kind of parade organized religious of persons that realize a route from one place to another, beginning froma place and returning to it. The processions exist in most of religions: Hinduism, Shintoism, Judaism, Islam and Christianity. If some are particularly well known, are Religious processions in Spain and Guatemala, very common at holy week, although also outside of this one. The celebration of processions in holy week has its origin at final of middle Ages, when Franciscans were responsible of...