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Different folklore traces the history and the name of this meal, but the current dish has its roots in African and West Indian traditions and was most likely brought over by slaves to North America. A recipe for Hoppin’ John appears as early as 1847 in Sarah Rutledge’s “The Carolina Housewife” and has been reinterpreted over the centuries by home and professional chefs.

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In many families, groups of women gather to make hundreds of the little packets – with each person in charge of one aspect of the cooking process – to hand out to friends, family and neighbors.

On New Year’s, tamales are often served withmenudo, a tripe and hominy soup that is famously good for hangovers.

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In the Netherlands, fried oil balls, oroliebollen, are sold by street carts and are traditionally consumed on New Year’s Eve and at special celebratory fairs. They are doughnut-like dumplings, made by dropping a scoop of dough spiked with currants or raisins into a deep fryer and then dusted with powdered sugar.

In Amsterdam, be on the lookout for Oliebollenkraams, little temporary shacks or trailers on the street selling packets of hot fried oliebollen.

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Good luck pigs, orglücksschwein, which are made of all sorts of things, are also common gifts throughout both Austria and Germany.

In Japanese households, families eat buckwheat soba noodles, ortoshikoshi soba, at midnight on New Year’s Eve to bid farewell to the year gone by and welcome the year to come. The tradition dates to the 17th century, and the long noodles symbolize longevity and prosperity.

In another custom calledmochitsuki, friends and family spend the day before New Year’s pounding mochi rice cakes. Sweet, glutinous rice is washed, soaked, steamed and pounded into a smooth mass. Then guests take turns pinching off pieces to make into small buns that are later eaten for dessert.

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Italians celebrate New Year’s Eve alongside La Festa di San Silvestro. A traditional celebratory feast will includecotechino con lenticchie, a sausage and lentil dish that is said to bring good luck (the lentils represent money and good fortune).

Because herring is in abundance in Poland and parts of Scandinavia and because of their silver coloring, many in those nations eat pickled herring at the stroke of midnight to bring a year of prosperity and bounty.

One special Polish New Year’s Eve preparation of pickled herring, calledŚledzie marynowane, is made by soaking whole salt herrings in water for 24 hours and then layering them in a jar with onions, allspice, sugar and white vinegar.

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Kransekage, or wreath cake, is a cake tower composed of many concentric rings of cake layered atop one another, and they are made for New Year’s Eve and other special occasions in Denmark and Norway.

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