A Brief Study of American Culinary Christmas Traditions

by Spence Cooper on 12/09/09 at 10:30 am

King Richard II of England, the 1377 Christmas Feast host

Many American Christmas culinary traditions have their roots in Europe. Fourteenth century feasts were rather crude by today’s standards. King Richard II of England hosted a Christmas feast in 1377 at which twenty-eight oxen and three hundred sheep were served; the Yule boar was also a common offering in medieval Christmas feasts. But as time progressed, holiday feasts in Europe centered around the goose — although swan, peacock and boar were also associated with a Christmas feast. Turkey was introduced to Europe by the Spanish explorer Sebastian Cabot on his return from Brazil, and because of its size, became the bird of choice for holiday feasts.

Turkeys are native to both North and South America, and are descendants of pheasants. There are two types of turkeys: one is originally from Yucatan and Guatemala and the other is from Mexico and the middle latitudes of the US. Fossil records have shown they were once much more widespread. Although turkeys remain a popular choice in US Christmas celebrations, based on a survey of historic newspapers, Christmas goose was the traditional holiday bird through the 19th century.

Today, the US has such a diverse range of immigrant cultures that a wide variety of foods are consumed during the holidays.

Christmas ham is a another central culinary favorite during the holidays and originates from Norse traditions of eating wild boar in midwinter feasts. The Romans ate boar during Saturnalia, an orgiastic festival in ancient Rome in honor of Saturn, the god of agriculture and vegetation.

Ginger Bread Cookies for Children

Gingerbread cookies were a favorite among early American children because gingerbread was inexpensive and easy to prepare. A small batch yields many cookies, and gingerbread dough was durable when baking in brick-ovens and stoves.

Another holiday special is Plum pudding, which was originally a soup made by boiling beef and mutton with dried plums, wines and spices. Later the meats were omitted, and raisins were added and the pudding was thickened with eggs and breadcrumbs. According to Cassell’s Dictionary of Cookery published in 1875, “In almost every family there is a recipe for it [Plum pudding], which has been handed down from mother to daughter through two or three generations, and which never has been and never will be equaled, much less surpassed, by any other…It is usually, before sending it to table, to make a little hole in the top and fill it with brandy, then light it, and serve it in a blaze. In olden time a sprig of arbutus, with a red berry on it, was stuck in the middle, and a twig of variegated holly, with berries, placed on each side. This was done to keep away witches…If well made, Christmas plum pudding will be good for twelve months.”

Candy canes originated in Germany in the late seventeen century. They were originally made as straight white sticks; later they bent them to represent a shepherd’s staff. Then in the nineteen hundreds, candy canes became striped with red-and-white Christmas colors and flavored with peppermint.

Pumpkin Pie is the Perfect Pie for all Holidays

Then of course there’s the assortment of traditional Christmas pies: apple pie, mince pie, pecan pie, pumpkin pie, and sweet potato pie. And it wouldn’t be Christmas without holiday beverages: champagne, sparkling apple cider, and eggnog — with a hint of brandy. Whatever dish you prepare this holiday season, here’s hoping you have a Merry Christmas from all of us at FriendsEat.

Related Posts

1. International Christmas Culinary Traditions
2. Culinary Traditions of Hanukkah
3. International Culinary Traditions for New Year’s Luck and Prosperity
4. Top 10 Christmas Recipes
5. Top 10 Christmas Appetizers

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