28
TRADITION >> SHARING MEALS AND INGREDIENTS
GR ATEFUL BREAD
THANKSGIVING MENU CONNECTS & CELEBRATES DIFFERENT CULTURES
A Plate Passed Around the World W R ITTEN BY CA MERON COBB
In November of 1621, the Pilgrims and Wampanoag Indians joined together in Plymouth for what would be known as the first Thanksgiving. With a variety of recipes, the meal included a number of meats such as deer, different kinds of fowl, and even seafood, along with fruits, vegetables and more. The celebratory feast brought together both people and food regardless of their differences. Today, this tradition extends to tables not just all over the country, but all over the world. From potatoes to corn to stuffing to whatever else may be served on different holiday menus, the world is full of multicultural culinary influences that have led to both old and new favorites making up the many flavors of Thanksgiving. 28 |
OUR TOWN MAGAZINE
NOVEMBER/DECEMBER 2018
POTATO While not likely to have been served during the first Thanksgiving, potatoes are the basis for many of the holiday’s dishes. Initially discovered in South America, the Spanish introduced potatoes to Europeans around 1570, according to history.com. From here, many different root-based recipes sprouted all over the world, from mascarpone mashed potatoes (an Italian take on the staple side dish), and Hassleback potatoes (first served in Stockholm, Sweden), according to dish.allrecipes.com. As for the sweet potato casserole, this decadent dish would be nothing without the Northerners’ discovery of sweet potatoes in the late 1800s, according to washingtonpost.com. But fans of the recipe’s decadent version that calls for a top layer of marshmallows would’ve had to wait