Thanksgiving a Cornucopia of Culinary Traditions

Embassy of the United States of America U.S. HOLIDAYS

Thanksgiving A Cornucopia of Culinary Traditions

Sharing a meal with family and friends is a major part of American Thanksgiving. © Fotolia

In the autumn of 1621, almost one venison, lobster, crab, berries, fried outdoors — takes center year after the English Pilgrims pumpkin and squash. Although stage. In fact, so many Americans landed at Plymouth Rock in the modern American Thanksgiv- eat turkey on Thanksgiving that what is now Massachusetts, they ing menu differs slightly from the the holiday is often referred to gathered with the Wampanoag original fare, the holiday’s essence as “Turkey Day.” Side dishes Indians for a feast celebrating the remains the same: giving thanks typically include bread stuff- colonists’ first successful har- for what you have and sharing ing, cranberry sauce and mashed vest. A blend of Native American with others. potatoes, with slices of pumpkin and English Puritan customs, the pie for dessert. three-day celebration combined Modern Interpretation eating with expressions of grati- The modern Thanksgiving meal Regional Variations tude and friendship. still revolves around foods native While the typical Thanksgiving Historians believe the two groups to North America. Turkey — meal consists of staple foods such dined on foods native to North whether brined overnight, basted as turkey and cranberry sauce, America such as turkey, duck, with butter in the oven or deep how those staples are interpreted Thanksgiving: A Cornucopia of Culinary Traditions

depends largely on who is doing the cooking. Different family traditions, ethnic backgrounds and regional flavors make each Thanksgiving meal unique. In the U.S. Northeast, for example, a Thanksgiving meal might fea- ture a turkey glazed in Vermont maple syrup and bread dress- ing spruced up with chestnuts, rosemary and thyme. And no Baltimore Thanksgiving would be complete without a side dish of sauerkraut — a testament to the city’s German heritage. Chefs in the U.S. Southeast are A volunteer delivers a tray of Thanksgiving dinners to guests at a California rescue mission. Each plate contains modern responsible for variations that staples such as turkey, dressing, cranberry sauce, mashed potatoes and gravy, green bean casserole and bread rolls. ©AP Photo have become popular outside their region. Southeastern concoctions Georgians preferring pecan pie sweet potatoes infused with chi- such as cornbread dressing with and North Carolinians opting for potle peppers. Pumpkin flan might oysters and candied sweet pota- sweet potato pie. take pumpkin pie’s place as the toes with roasted marshmallows preferred Thanksgiving dessert. are showing up on tables across The bill of fare in the U.S. Midwest America. How to finish the meal is honors the region’s status as A region renowned for its plenti- an area for greater variation, with America’s heartland. Diners might ful produce, the U.S. West boasts Floridians choosing Key lime pie, gobble up wild rice dressing in a fresh Thanksgiving flavor. Cooks Minnesota, green bean casserole in California might season their in Illinois and cranberry sauce turkeys with garlic, sage and thyme Most Americans would consider a Thanksgiving meal incomplete without turkey. According to the National Turkey with cherries in Michigan. Folks and incorporate wild mushrooms Federation, one-fifth of all turkeys consumed in the United in Indiana might finish their into their sourdough dressing. States are eaten on Thanksgiving. ©AP Photo meal with persimmon pudding, Their counterparts in Washington a steamed pudding similar to might substitute mashed yams for England’s plum pudding that fea- potatoes and sprinkle local hazel- tures the local persimmon fruit. nuts into their dressing. Inspired by Native American, From maple syrup and chest- Mexican and Spanish culinary nuts to garlic and hazelnuts, the traditions, a Thanksgiving menu regional variations of the modern in the U.S. Southwest may fea- Thanksgiving meal reflect not only ture plenty of spice. Southwestern the unique history of each cook, but chefs might serve turkey rubbed also the rich diversity of America. in ancho chile paste and cumin How to repurpose the holiday’s alongside cornbread dressing dot- leftover food is yet another area of ted with green chiles and whipped great debate — and variation.

UNITED STATES DEPARTMENT OF STATE Published August 2013 BUREAU OF INTERNATIONAL INFORMATION PROGRAMS