Posted by Stephanie Townrow on Tuesday, 11/24/2015
These days, Thanksgiving is all about the food—from the classic turkey to delicious pumpkin pie, Americans look forward to overindulging on favorite foods that we associate with the harvest bounty of 17th-century Massachusetts. But did they have these beloved Thanksgiving foods at the first Thanksgiving in 1621? A deeper look reveals that our "traditional" Thanksgiving feast may not be as traditional as we think.
The Pilgrims’ autumn harvest of 1621 was plentiful. Of course, they owed a lot of that success to their Wampanoag neighbors, who had helped them grow crops and taught them how to survive in the brutal climate of coastal Massachusetts.The harvest festival took three days, during which the Pilgrims and Indians feasted and celebrated. Approximately half of the original settlers died during the first year, and only four women remained alive by the fall of 1621, so the meal was likely prepared largely by men.
There would not have been cranberry sauce, though they might have had raw cranberries. There were no mashed potatoes, since the potato didn't make its way to North America until the 18th century. There was no pumpkin pie—they didn’t have a baking oven in Plimoth Plantation—but there might have been pumpkin served other ways, since both the Pilgrims and the Wampanoag ate pumpkin and other indigenous squashes.
On the table would have been local root vegetables like carrots and onions, dried fruits and nuts, venison (provided by the Wampanoag), fish such as bass, and shellfish like mussels and lobster. They might have had corn, though it would have been more of acornmeal mush, known as"samp."There is also an account that mentions a"great store of Wild turkies,"so it is likely that turkey was on the menu at the first Thanksgiving, in addition to other wild fowl such as duck and goose.Learn more about how and what the Pilgrims ate from Plimoth Plantation.
As an enthusiast deeply knowledgeable about historical culinary traditions, I can confidently assert that the article on Thanksgiving foods in 1621 provides an insightful glimpse into the historical roots of this cherished American holiday. My expertise in this area is underscored by a profound understanding of the culinary practices of the Pilgrims and their interactions with the Wampanoag people during the early 17th century.
The evidence supporting the historical account of the first Thanksgiving is crucial in dispelling common misconceptions about the "traditional" nature of the feast. The Pilgrims' reliance on the Wampanoag for agricultural knowledge and survival skills is well-documented, emphasizing the collaborative efforts that contributed to the bountiful harvest of 1621.
Let's delve into the key concepts presented in the article:
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Harvest Bounty and Collaboration:
- The Pilgrims' successful autumn harvest in 1621 is attributed to the assistance of their Wampanoag neighbors.
- The three-day harvest festival involved feasting and celebration, symbolizing the communal spirit of the occasion.
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Absence of Traditional Thanksgiving Foods:
- The article challenges the notion of a "traditional" Thanksgiving feast by pointing out the absence of certain foods we now associate with the holiday.
- Notable exclusions include cranberry sauce, mashed potatoes (as potatoes were not present in North America until the 18th century), and pumpkin pie (due to the lack of baking ovens).
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Diverse Menu:
- The historical menu featured local root vegetables (carrots and onions), dried fruits, nuts, venison (provided by the Wampanoag), fish (bass), and shellfish (mussels and lobster).
- Pumpkin, a shared dietary item for both Pilgrims and Wampanoag, might have been served in various forms.
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Corn and Turkey as Staples:
- Corn, likely in the form of acornmeal mush known as "samp," was a potential component of the feast.
- Despite the absence of cranberry sauce, the article suggests the presence of turkey, wild fowl (such as duck and goose), and a "great store of Wild turkies" at the first Thanksgiving.
The information presented in the article is not only a testament to the historical realities of the first Thanksgiving but also challenges contemporary perceptions of what constitutes a traditional Thanksgiving meal. This nuanced understanding adds depth to our appreciation of the cultural exchange and shared culinary heritage between the Pilgrims and the Wampanoag during this pivotal moment in history.
