Bethel will be on break Wednesday through Friday, so don’t expect much blogging here at AC 2nd. But before we sign off, a few suggestions for our former and current History majors who would like to add a layer of historical verisimilitude to their Thanksgiving. (And be sure to describe it just like that.)
1. Don’t serve cranberry sauce, mashed potatoes, or any kind of pie, but fix cornbread, porridge, venison, and waterfowl
That’s according to culinarian Kathleen Wall, who works at Plimouth Plantation (a living history site dedicated to telling the interrelated stories of the Plymouth Colony and the Wampanoag people). There might have been cranberries, and turkey was there (but accompanied by quail and pigeon, among other birds), but many other Thanksgiving staples were later additions to the menu. Oh, and while we’re at it…
2. Serve eel, too
And if that suggestion struck you as surprising, weird, and repulsive (perhaps not in that order)… Well, you’re exactly the kind of person that animator Drew Christie had in mind when he created his three-minute “OpDoc” on the subject for the New York Times website this past Sunday. Citing the research of James Prosek (who wrote about this last Thanksgiving in the Times), Christie’s film explores why it is that a food that was most likely consumed at Plymouth Colony now seems so unlikely a holiday entrée.
3. If in doubt, think, “What would our 32nd president have served? Or our 22nd?”
For some last-minute recipe ideas, check out this slideshow from the Washington Post, featuring dishes from some of the White House’s occupants — including FDR’s Chestnut Stuffing and Grover Cleveland’s Parsnip Fritters. (The Post writer notes that the fritters were served during Cleveland’s first term in office, but “There’s no word on whether they reappeared four years later for his historical non-consecutive second term, 1893–1897.”)