As a self defined “foodie” (now a common descriptor) I have been completely consumed with my Thanksgiving dinner menu. This is not my first rodeo and every year I attempt to make it new and special while balancing traditional fare.
I just finished reading an informative and educational, yet fluid read, of a book entitled “Food in History” by Reay which discusses briefly the historical tradition of the first Thanksgiving feast. Growing up in school we were taught the basics, there were Native American Indians, Pilgrims, a cornucopia and smorgasbord of food. While on the surface the basic facts are true enough, I came to realize the neglect in public education as to the significance in history of exactly what food was present and available at this historical dinner, which in effect changed the import and export of foods and spices for America as we know it.
Introducing new food items to a child is reported to be done several times (at least 3) not only for allergic reasons, but to acquaint the palette with a new taste in order to accustom them to it. Any parent knows children can be “finicky” eaters, and for parents, sometimes it’s just easier to give them the simple things they like and are used to, to ensure that they are nourished. This is one battle that is worth fighting for. My son was one of those picky eaters, now at 13 he will eat (and mostly enjoy) anything I put in front of him, be it new, different, strange or spectacular. He now loves mushrooms (all types), peppers, even spicy food, and if it’s good enough he just might actually use his hands to eat- a rarity!
The pilgrims and Native Americans tried new things at this historical meal, perhaps with enthusiasm out of hunger, and without fear of taste or allergic reaction. Without this event we would not have our Turkey or the spices in our cabinets that we use daily and take for granted.
As I contemplate my menu this year, it is overwhelming to incorporate the diverse diets most American need to take into account as host of the Thanksgiving table this year. Many of us have family that are non-alcohol drinkers (children and pregnant women included), which is normal enough today, but when it comes to the food-hold on! Most of us have a vegetarian, a diabetic, gluten-free, or more commonly those allergic to certain foods or ingredients (such as nuts). Then there are those that wish they were allergic but just will not touch the vegetable dishes with a 10 ft. pole. I have complete empathy and total understanding for preparing vegetarian dishes for guests. I myself did not eat meat for over 6 years and had a wonderful Grandmother that incorporated this acceptance into my favorite dish of stuffed mushrooms. Every year the stuffed mushrooms were the first to be devoured, a precious commodity, and were filled with sausage stuffing. My wonderful Grandmother judged me not for being a “pain”, but made a half batch without the sausage in her stuffing, and I assumed there was a half batch just for me. Regardless, they were still all devoured.
Even at Christmas when my Grandfather would barbeque a perfect Prime Rib Roast, I missed the horseradish terribly and would slather it on my potatoes to feel as though I had the same taste sensation that permeated my nose as my family dug into the perfectly charred tender meat. Adaptations are normal, a person that is diagnosed as diabetic I am certain has made similar taste adjustments for the purpose of health. The hurdle a cook or host is presented with is and has always been pleasing a smorgasbord of tastes, dietary requirements and considerations have reached a new height.
My other Grandmother (not the same mentioned prior) was not the best cook, but from the 1950’s fabric of women, would preach to me as a guest at any table to “never make the icky face” when served something new or different. How many time did we all hear, “you don’t know if you don’t like it until you try it” or “eat all of what’s on your plate, there are starving children in Ethiopia/Africa” as a pull on our heartstrings, which as a child made me wonder why I couldn’t send them what was left on my plate. A puzzling conundrum for a child that has a lack of understanding of world politics and food distribution on this Earth we all share.
The lesson for the pilgrims, Native Americans, and guests at Thanksgiving dinners throughout time is to focus on the purpose for the holiday, be thankful what you have and are offered. If that includes family, drinks, vegetables, meat, or football the tradition remains the same. An attempt to make everyone included, please as many people as humanly possible, offer a variety of dishes, and most importantly enjoy each other’s company, regardless of differences or preferences. It is regardless if we are related or not, we are all different, but ultimately all family.
I just finished reading an informative and educational, yet fluid read, of a book entitled “Food in History” by Reay which discusses briefly the historical tradition of the first Thanksgiving feast. Growing up in school we were taught the basics, there were Native American Indians, Pilgrims, a cornucopia and smorgasbord of food. While on the surface the basic facts are true enough, I came to realize the neglect in public education as to the significance in history of exactly what food was present and available at this historical dinner, which in effect changed the import and export of foods and spices for America as we know it.
Introducing new food items to a child is reported to be done several times (at least 3) not only for allergic reasons, but to acquaint the palette with a new taste in order to accustom them to it. Any parent knows children can be “finicky” eaters, and for parents, sometimes it’s just easier to give them the simple things they like and are used to, to ensure that they are nourished. This is one battle that is worth fighting for. My son was one of those picky eaters, now at 13 he will eat (and mostly enjoy) anything I put in front of him, be it new, different, strange or spectacular. He now loves mushrooms (all types), peppers, even spicy food, and if it’s good enough he just might actually use his hands to eat- a rarity!
The pilgrims and Native Americans tried new things at this historical meal, perhaps with enthusiasm out of hunger, and without fear of taste or allergic reaction. Without this event we would not have our Turkey or the spices in our cabinets that we use daily and take for granted.
As I contemplate my menu this year, it is overwhelming to incorporate the diverse diets most American need to take into account as host of the Thanksgiving table this year. Many of us have family that are non-alcohol drinkers (children and pregnant women included), which is normal enough today, but when it comes to the food-hold on! Most of us have a vegetarian, a diabetic, gluten-free, or more commonly those allergic to certain foods or ingredients (such as nuts). Then there are those that wish they were allergic but just will not touch the vegetable dishes with a 10 ft. pole. I have complete empathy and total understanding for preparing vegetarian dishes for guests. I myself did not eat meat for over 6 years and had a wonderful Grandmother that incorporated this acceptance into my favorite dish of stuffed mushrooms. Every year the stuffed mushrooms were the first to be devoured, a precious commodity, and were filled with sausage stuffing. My wonderful Grandmother judged me not for being a “pain”, but made a half batch without the sausage in her stuffing, and I assumed there was a half batch just for me. Regardless, they were still all devoured.
Even at Christmas when my Grandfather would barbeque a perfect Prime Rib Roast, I missed the horseradish terribly and would slather it on my potatoes to feel as though I had the same taste sensation that permeated my nose as my family dug into the perfectly charred tender meat. Adaptations are normal, a person that is diagnosed as diabetic I am certain has made similar taste adjustments for the purpose of health. The hurdle a cook or host is presented with is and has always been pleasing a smorgasbord of tastes, dietary requirements and considerations have reached a new height.
My other Grandmother (not the same mentioned prior) was not the best cook, but from the 1950’s fabric of women, would preach to me as a guest at any table to “never make the icky face” when served something new or different. How many time did we all hear, “you don’t know if you don’t like it until you try it” or “eat all of what’s on your plate, there are starving children in Ethiopia/Africa” as a pull on our heartstrings, which as a child made me wonder why I couldn’t send them what was left on my plate. A puzzling conundrum for a child that has a lack of understanding of world politics and food distribution on this Earth we all share.
The lesson for the pilgrims, Native Americans, and guests at Thanksgiving dinners throughout time is to focus on the purpose for the holiday, be thankful what you have and are offered. If that includes family, drinks, vegetables, meat, or football the tradition remains the same. An attempt to make everyone included, please as many people as humanly possible, offer a variety of dishes, and most importantly enjoy each other’s company, regardless of differences or preferences. It is regardless if we are related or not, we are all different, but ultimately all family.
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