The heart of contemporary Thanksgiving in the United States and Canada is great food, generally centered on large roast turkeys. Served with a variety of dishes ranging from traditional dishes such as mashed potatoes, stuffing, and cranberry sauce, to reflecting cultural or regional heritage. The majority of dishes in the traditional version of Thanksgiving dinner are made from authentic food to the New World, in accordance with the traditions of Pilgrims receiving these foods, or learning how to grow them, from the Native Americans. Thanksgiving dinner is the biggest meal in the United States; people eat more on Thanksgiving than on other days of the year.
Video Thanksgiving dinner
According to what is traditionally known as "The First Thanksgiving," the party of 1621 between Pilgrims and Wampanoag at Plymouth Colony contains waterfowl, venison, ham, lobster, shellfish, berries, fruit, pumpkin and pumpkin. William Bradford notes that, "in addition to waterfowl, there are a lot of wild turkeys, which they take a lot." Many of the foods that were included in the first party (except, especially, seafood) have since become the staple food of modern Thanksgiving dinner. The early celebrations of the Good Cheer Order, a French Canadian predecessor for modern Thanksgiving, featured a modest dinner with poultry, game and fish hunted recently, hunted and shared by French Canadians and native locals.
The use of turkey in the US for Thanksgiving preceded the nationalization of Lincoln in 1863. Alexander Hamilton stated that no "United States citizens should refrain from turkey on Thanksgiving Day," and Benjamin Franklin greatly respects wild turkeys as American icons, but turkeys are not common as Thanksgiving tariffs until after 1800. In 1857, turkeys had become part of traditional dinners in New England.
The Thanksgiving Thanksgiving dinner presented to the Civil Conservation Corps in 1935 included: pickles, green olives, celery, roasted turkey, oyster soup, cranberry sauce, giblet sauce, sauce, asparagus cream, snowflake potatoes, roasted carrots, hot rolls, fruit salad, chopped meat pie, fruit cake, candy, wine, apples, shellfish, fish, and many other food crops. French coffee drops, cigars and cigarettes.
The Cookbook of the White House , 1887, by Mrs. F.L. Gillette, et al., Have the following menu: oysters on half shell, cream of chicken soup, fried smelts, tartare sauce, roast turkey, cranberry sauce, mashed potatoes, roasted pumpkin, boiled onion, parsnip, olives, chicken salad, , pumpkin pie, small pie, Charlotte russe, almond ice cream, lemon jelly, hickory bean cake, cheese, fruits, and coffee.
Sugar, among other food commodities, was rationed from 1942 to 1946. In 1947, as part of a voluntary allotment campaign, the Harry Truman Administration sought to promote "Poultryless Thursdays," which made Americans do not want to eat poultry or egg products on Thursday. Since Thanksgiving is always on Thursdays, this means that turkeys and pumpkin pies, two Thanksgiving staples, are banned, not just for the holiday, but for Christmas and New Year too, since the holiday landed on Thursday in 1947. (Pie Labu is prohibited because it contains eggs.) Poultry and Egg National Board angrily lobbied the President to stop promoting the plan; it culminated in a ceasefire at the Presentation of Turkey's National Gratitude just before Thanksgiving. Turkey is no longer forbidden, but Thursdays without Teling remains for the rest of the year, which means no pumpkin cake was served at the White House dinner that year.
Maps Thanksgiving dinner
Turkish
Turkey is the most common main course of Thanksgiving dinner, to the point where Thanksgiving is sometimes called "Turkey Day." In 2006, American turkey farmers were expected to raise 270 million turkeys, to be processed into five billion pounds of turkey worth nearly $ 8 billion, with a third of all turkey consumption occurring in the Thanksgiving-Christmas season, and per capita consumption of nearly 18 pounds 8.2 kg). White Turks Breasted Breeds are specially bred for Thanksgiving dinner and similar large parties; its large size (specimens can grow up to 40 pounds) and the meat content makes it ideal for such situations, although the breed must be artificially raised and suffer health problems due to their size.
Most Thanksgiving turkeys are filled with a mixture of bread and baked goods. Sage is a traditional herb that is added to the stuffing, along with chopped celery, carrots, and onions. Other ingredients, such as chopped chestnuts or other tree nuts, crushed sausage or bacon, cranberries, raisins, or apples, can be added to the stuffing. If this mix is ​​prepared outside the bird, this mixture can be known as a sauce. Fried turkey is gaining in popularity for its shorter preparation time, but carries a security risk.
Turkey's turkey consumption is so deeply embedded in American culture that every year since 1947, the National Turkish Federation has presented live turkey to the President of the United States before every Thanksgiving. The turkey was originally slaughtered and eaten for Thanksgiving President's dinner; since 1989, the turkey served has usually been given artificial forgiveness for big fanfare and sent to the park to live out their normally short life spans.
Alternative to turkey
Non-traditional food other than turkey is sometimes served as a main course for Thanksgiving dinner. Ham is often served with turkey in many non-traditional households. Geese and ducks, a meal that is a traditional European part of Christmas dinner before being moved, is now sometimes served on Thanksgiving turkey. Sometimes, the original poultry to the area where the meal takes place is used; for example, an article in Texas Monthly magazine suggests quails as a main course for a Texas Thanksgiving party. John Madden, who appeared on television for the NFL Thanksgiving Games from 1981 to 2001, often recommends his favorite to turkey, swallowed turkey, duck, and chicken nest in each other and then cooked. In some areas of the West Coast of the United States, Dungeness crab is commonly used as a substitute main course, as the crab season begins in early November. Similarly, Thanksgiving falls in a deer hunting season in the Northeastern United States, which encourages the use of venison as a center. Vegetarians or vegans may have tofu, wheat gluten or lentil-based substitutes; or stuffed pumpkin. In the villages of Alaska, whale meat is sometimes eaten. Illegal immigrants have been known to have beef rib meat as its center because beef in Ireland was formerly rare; families will save money on this dish to signify newfound prosperity and hope.
In the United States, the globalist approach to Thanksgiving has become commonplace with the impact of immigration. The basic ingredients of "Thanksgiving", or holiday intentions, can be transformed into different dishes using the flavors, techniques, and traditions of their own cuisine. Others celebrate holidays with a variety of dishes especially when there is a crowd to be fed, varying guest appetites and taking into account the financial means available.
Side dishes
Many offerings are usually served alongside the main course - so much of which, due to the amount of food, Thanksgiving meals are sometimes served mid-day or early afternoon to make time for all meals, and preparations can start at dawn or in previous days.. Excessive food scraps also often occur after eating properly.
The traditional Thanksgiving food is sometimes special for potato day, and although some foods may look at any semi-formal food in the United States, food often has something of a ritual or traditional quality. Many Americans would say it was "incomplete" without cranberry sauce, stuffing or sauce, mashed potatoes and sauces, and brussels sprouts. Other dishes commonly served include winter squash and sweet potatoes, the latter often prepared with sweeteners such as brown sugar, molasses, or marshmallows. Fresh, canned, or popular frozen corn and green beans are often served; in particular, green bean casserole, a product found in 1955 by Campbell's Soup Company to promote the use of its mushroom soup cream, has become the Thanksgiving standard. A fresh salad can be included, especially on the West Coast. Bread rolls or biscuits and cornbread, especially in the South and parts of New England, are served. For dessert, various pies are usually served, especially pumpkin pie, although apple pie, mincemeat pie, sweet potato pie, and pecan pie are often served as well.
There are also regional differences regarding stuffing or sauce traditionally served with turkey. The traditional version has cubes of bread, sage, onion and celery. Southern people generally make their sauce from cornbread, while people in other parts of the country make stuffing of white bread, wheat or rye as its base. One or more of the following can be added to the sauce: oysters, apples, chestnuts, raisins, and sausages or turkey duck chicken.
Other dishes reflect the region or cultural background of those who come together to eat. For example, Sauerkraut (among them in Mid-Atlantic, especially Baltimore) is sometimes presented. Many African and South Africans serve macaroni and grilled cheese and collard greens, along with chitterlings and sweet potato pie, while some Italian Americans often have lasagna on the table and Ashkenazi Jews can present koodle noodles, sweet dessert puddings. Other Jewish families can consume foods commonly associated with Hanukkah, such as latkes or sufganiyah; two days off usually close and on very rare occasions overlap. It's unheard of for Mexican Americans to serve their turkeys with corn and roasted corn. In Puerto Rico, the Thanksgiving meal is finished with arroz con gandules or arroz con maiz, pasteles (tamale root) stuffed with turkey, caramel pumpkin-coconut crÃÆ'¨me, corn bread with longaniza, potato salad, roasted white yam, and sparkling Spanish apple vinegar. Turkey in Puerto Rico filled with mofongo. Traditional Cuban-Americans serve turkey with small roast pork and include white rice and black beans or red beans. Vegetarians or vegans have been known to serve alternative dish centerpieces such as great vegetable pies or pumpkin stuffed or bread or tofu substitutes. Many Midwestern (like Minnesotans) Norwegian or Scandinavian people set the table with lefse.
Beverage
Drinks on Thanksgiving can vary as much as a side dish, often depending on who is present at the table and their tastes. Arak or cocktail can sometimes be served before main meal. On the dining table, unfermented (still or sparkling) apple cider or wine is often served. Sweet tea pitchers can often be found on the Southern table. Beaujolais nouveau is occasionally served, and drinks have been marketed as Thanksgiving drinks ever since the wine producers (made available only for short windows each year) set an annual release date to a week before Thanksgiving began in 1985.
See also
- List of events
References
Source of the article : Wikipedia
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