Rachel Laudan: Why Thanksgiving Dinner Is Served All at Once
Have you ever stopped to think about why all the food at the traditional Thanksgiving dinner gets put out at the same time? No courses and no servers—just a culinary dump of turkey and all the fixings onto the table and an ensuing feeding frenzy.
As food historian Rachel Laudan explains, both what gets eaten at Thanksgiving and how it gets served is no accident. When Thanksgiving became a national holiday back in 1863, the Cuisine and Empire author says, its creator explicitly conceived of the day as a repudiation of European customs, particularly those steeped in class-based French origins. Sarah Josepha Hale designed the standard Thanksgiving meal as an affirmation of our (small “r”) republican virtues. Turkey was cheap to procure, pumpkin pie was easy to make, and cranberry sauce was a simple take on the fancy toppings typical in a French court.
The meaning of Thanksgiving has changed over
Article from Latest – Reason.com