The very first Thanksgiving dinner was way back in 1621 and today, nearly 400 years later, only one eyewitness account of what actually went on survives – that of Edward Winslow, an English leader. As you might expect over time, what is perceived as ‘traditional’ for this festival has changed considerably, and the ways modern Americans celebrate are very different from the original festival.
The first Thanksgiving
Ten months after the English Pilgrims arrived in Plymouth, they had a lot to be thankful for having survived the first winter, albeit barely. They owed a great deal to the native Wampanoag people, so it was no surprise that their leader, Massasoit Ousamequin, and his men were at the feast.
Originally, it would have been a celebration for the harvest – a harvest festival – and would probably have taken place in October rather than the fourth Thursday of November as is the case today. Learn more about the original Thanksgiving at Scholastic.
The food on the table
Turkey is the most obvious food we associate with Thanksgiving, but in 1621, it’s more likely that there was seafood on the menu. There were no supermarkets so any meat had to be hunted. With that in mind, it is more likely that duck was on the table given that we know there was a lot of waterfowl in the area, and Winslow’s letter references only ‘wild fowl’, rather than turkey.
There is a chance that venison was eaten as this was a favourite among the Wampanoag and they would most likely have taken a gift to the party. If you plan to serve such meat at your Thanksgiving, make sure your carving knife is super-sharp (try something like the Shun Whetstone Sharpening System available at Cilantro The Cooks Shop) to get the slices deliciously thin.
Popcorn is an American staple today, but would not have made the menu in 1621. There was corn, but it didn’t pop.
Cranberry sauce as we know it was not invented for another 50 years, likewise pumpkin pie. Pumpkin and squash would almost certainly have been present, but only as a vegetable and not dessert. At that time, there were no ingredients available to make the pie crust.
So, if you want to be historically accurate, you should plan a menu that includes shellfish, eel and venison. The Smithsonian has a good idea about the food that would have been available in the 17th century.
More than just a meal
There was a sit down meal, but there would have been many over the course of the 1621 thanksgiving, both indoors and out, stretching to at least three days and perhaps almost a week. There would have been plenty of eating and drinking, but also entertainment; games and challenges, like shooting or even children’s games like Blind Man’s Buff.
Today’s celebration is very much a family affair, and each will have its own traditions and interpretations based on their religion, ethnic background and ultimately their own preferences.
