In the mid-17th century, for example, the famous French chef La Varenne served turkey with raspberries.īut the real connection between Thanksgiving and the medieval feast is in the spices. In medieval Europe, sour fruit sauce with wild fowl was a popular combination, one that balanced a cold and moist condiment with a hot, dry meat. The side dishes also date back to Europe, with flavor profiles that are actually medieval in origin.
#ORIGIN OF THANKSGIVING SKIN#
Rather, they’d been quite familiar with it back in England, where it was even common to remove the skin and feathers, cook it and serve it with the feathers replaced, as if it were still living-a standard medieval trick. In other words, the Englishmen who landed in Massachusetts didn’t eat turkey because it was the only local food available. There was even a whole language of dismemberment in medieval England: you would lyfte that swanne, alaye that fesande, wynge that partyche, dysplaye that crane, but breke that egryt.Īs for the turkey itself, it was one of the few New World foods that had already gained immediate acceptance in Europe, precisely because of its similarity to peacocks and pheasants, which were among the era’s most fashionable foods. (With today’s huge, domestic turkeys, it’s understandable that we leave them on the platter.) The only difference is that they would hold the entire bird up in the air to carve thin slices, which would fall gently on each diner’s plate.
#ORIGIN OF THANKSGIVING MANUALS#
There were even carving manuals replete with illustrations for serving their favorite roasts, which were almost always wild fowl. But it was positively fashionable when the colonists left Europe in the 17th century. It didn’t simply start sooner to accommodate a football game.Īs for the ritual of carving at the table, it’s not something we normally do. But Thanksgiving always has been, and continues to be, early. Of course, there are other early dinners that families traditionally observe (especially on Sunday). Back then, supper was a smaller, evening meal. To start, think of when we eat the meal: always in the early afternoon, which is just as a proper dinner would have been served 400 years ago. The first Americans simply mimicked or adapted the traditional fare, flavor combinations and rituals of Europe, using them to fashion the popular dishes we continue to enjoy today.
In fact, there may be a very good reason these particular dishes-and even the way we eat the meal-came to be strongly associated with Thanksgiving.
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