The story of Thanksgiving is deeply woven into the fabric of American identity. We envision Pilgrims and Native Americans sharing a bountiful feast, a symbol of peace and collaboration. But how much of this image is accurate? What did they actually eat at that 1621 celebration? Separating myth from historical fact reveals a fascinating glimpse into the lives and culinary practices of the early settlers and the Wampanoag people.
Deciphering the Historical Record: Primary Sources and Archaeological Clues
Reconstructing the first Thanksgiving menu relies heavily on limited historical documentation. The primary source for our understanding is a letter written by Edward Winslow, one of the Pilgrims, to a friend in England. This letter, while not a comprehensive menu, offers valuable insights into the event.
Another important resource is “Mourt’s Relation,” a firsthand account of the Pilgrims’ early years in Plymouth. Written by Winslow and William Bradford, this document provides details about their daily lives, including their food sources and interactions with the Native Americans.
Archaeological discoveries at the Plymouth settlement also contribute to our understanding of the foods available to the Pilgrims. Analysis of soil samples and artifacts reveals evidence of crops grown and animals consumed.
What Winslow’s Letter Reveals
Edward Winslow’s letter, dated December 11, 1621, mentions that the Pilgrims had harvested a successful corn crop and that Governor William Bradford sent four men on a “fowling” mission, resulting in a large supply of fowl. The Wampanoag also attended, bringing five deer as a contribution to the feast. This letter, though brief, provides the foundational understanding of the first Thanksgiving.
The Significance of “Mourt’s Relation”
“Mourt’s Relation” offers details about the Pilgrims’ struggles with food scarcity and their reliance on the knowledge and generosity of the Wampanoag. It highlights the importance of hunting, fishing, and agriculture in their survival. The document doesn’t explicitly describe the Thanksgiving feast, but it paints a picture of the typical diet of the settlers.
Archaeological Evidence: Filling in the Gaps
Archaeological digs around Plymouth have unearthed evidence of various foods consumed by the Pilgrims. Remains of fish bones, shellfish, and animal bones confirm that seafood and game were important parts of their diet. Evidence of corn cultivation supports Winslow’s claim of a successful harvest.
The Main Course: Beyond the Turkey Myth
While turkey is the centerpiece of modern Thanksgiving celebrations, it’s unlikely that it was the dominant dish at the first Thanksgiving. Though the fowling mission secured a substantial quantity of fowl, the specific types of birds aren’t detailed in Winslow’s letter.
Fowl: A Variety of Birds
It is more plausible that the “fowl” included wild turkey, geese, ducks, and other birds native to the region. These birds would have been roasted or boiled, providing a substantial source of protein for the feast.
Venison: A Gift from the Wampanoag
The five deer brought by the Wampanoag were a significant contribution to the Thanksgiving meal. Venison, roasted or stewed, would have been a major part of the feast, demonstrating the Wampanoag’s generosity and their hunting prowess.
Seafood: An Abundant Resource
Living near the coast, the Pilgrims had access to a variety of seafood. Fish, such as cod and bass, were likely served, along with shellfish like clams, mussels, and lobsters. These marine resources provided essential nutrients and variety to their diet.
The Plant-Based Portion: What Vegetables and Grains Were Available?
The Pilgrims’ diet included a range of plant-based foods, though not in the same abundance or variety that we enjoy today. Corn, beans, and squash, known as the “Three Sisters,” were essential crops for both the Pilgrims and the Wampanoag.
Corn: A Staple Crop
Corn was a crucial food source for the Pilgrims. They used it to make cornmeal, which was used in bread, porridge, and other dishes. It’s believed that corn would have been present in some form at the first Thanksgiving.
Beans: Providing Protein and Fiber
Beans were another important crop, providing protein and fiber. They were likely cooked in stews or soups, adding sustenance to the meal.
Squash: A Versatile Vegetable
Squash was a versatile vegetable that could be roasted, boiled, or used in soups and stews. Different varieties of squash were available, offering a range of flavors and textures.
What Was Missing From the Table? Common Thanksgiving Foods That Weren’t There
It’s important to note that many of the foods we associate with Thanksgiving today were not present at the first celebration. These omissions offer insights into the limitations of the Pilgrims’ resources and the differences between their culinary practices and our own.
No Potatoes: A New World Discovery Yet to Come
Potatoes, a staple of modern Thanksgiving meals, were not yet widely available in North America in 1621. The Pilgrims were likely unfamiliar with this root vegetable, which would later become a dietary mainstay.
No Cranberry Sauce: Sweeteners and Preparation Methods
Cranberries were native to the region, but it’s unlikely that they were prepared as a sweetened sauce. Sugar was a scarce commodity, and the Pilgrims lacked the knowledge and resources to create the cranberry sauce we know today. They might have eaten cranberries in their natural, tart form.
No Pumpkin Pie: A Lack of Ingredients and Equipment
Pumpkin pie, a quintessential Thanksgiving dessert, was not part of the first Thanksgiving. The Pilgrims lacked the necessary ingredients, such as butter and wheat flour, to make pie crust. They also lacked ovens suitable for baking pies.
The Wampanoag Contribution: Food, Knowledge, and Shared Culture
The Wampanoag played a crucial role in the Pilgrims’ survival and the success of the first Thanksgiving. They shared their knowledge of the land, teaching the Pilgrims how to cultivate crops, hunt game, and fish. Their contribution extended beyond providing food; they shared their culture and traditions.
Native American Culinary Practices
The Wampanoag had a rich culinary tradition that included a variety of dishes made from local ingredients. They used methods of cooking such as roasting, grilling, and smoking, which they likely shared with the Pilgrims.
Sharing Knowledge of the Land
The Wampanoag taught the Pilgrims how to identify edible plants, hunt local game, and cultivate corn, beans, and squash. This knowledge was essential for the Pilgrims’ survival in the unfamiliar environment.
A Symbol of Cooperation and Cultural Exchange
The first Thanksgiving represents a moment of cooperation and cultural exchange between the Pilgrims and the Wampanoag. While the relationship between these two groups would later become strained, the first Thanksgiving remains a symbol of their initial collaboration and shared gratitude.
Recreating a Historically Accurate Thanksgiving Feast
While we can’t know the exact menu of the first Thanksgiving, we can create a historically informed meal based on the available evidence. This involves focusing on the foods that were likely present and preparing them using methods that would have been common in 1621.
Focus on Native Ingredients
A historically accurate Thanksgiving feast should prioritize native ingredients such as corn, beans, squash, cranberries, and wild game. These foods were readily available to the Pilgrims and the Wampanoag.
Simple Cooking Methods
Avoid elaborate recipes and focus on simple cooking methods such as roasting, boiling, and stewing. These were the techniques that the Pilgrims and the Wampanoag would have used to prepare their meals.
Embrace the Spirit of Gratitude and Sharing
The most important aspect of recreating a historically accurate Thanksgiving feast is to embrace the spirit of gratitude and sharing that characterized the first celebration. This involves acknowledging the contributions of both the Pilgrims and the Wampanoag and appreciating the bounty of the land.
In conclusion, the first Thanksgiving was a far cry from the elaborate, turkey-centric feasts we enjoy today. It was a simpler, more rustic meal, centered on fowl, venison, corn, beans, and squash. It was a celebration of survival, gratitude, and the initial cooperation between the Pilgrims and the Wampanoag. Understanding the true history of the first Thanksgiving allows us to appreciate the complexities of the past and to honor the spirit of Thanksgiving in a more meaningful way.
What is the primary source of information about the first Thanksgiving feast?
Our primary source for understanding the first Thanksgiving feast is a letter written by Edward Winslow, one of the Pilgrim leaders, in December 1621. This letter, sometimes referred to as “Mourt’s Relation,” offers a firsthand account of the Pilgrims’ early experiences in the New World, including a description of a harvest celebration shared with the Wampanoag tribe. Without this document, our knowledge of the event would be severely limited and based primarily on speculation and later historical interpretations.
The letter briefly mentions a “special providence” provided by God, followed by the harvest and the governor sending men fowling. It notes that the Wampanoag men brought five deer and that both the Pilgrims and Wampanoag feasted together for three days. While Winslow’s letter gives us a foundation, it lacks specific details about the precise dishes served, leaving historians to piece together a more complete picture by examining the available food sources and culinary practices of the time.
Did the first Thanksgiving feast include turkey?
While wild turkeys were native to the region and certainly known to both the Pilgrims and the Wampanoag, it is not explicitly mentioned in Edward Winslow’s letter. He does state that Governor Bradford sent four men fowling, meaning hunting for birds. These birds could have been turkey, but they could also have included ducks, geese, or other waterfowl that were abundant in the area.
Therefore, while turkey cannot be ruled out entirely, we cannot definitively say it was a central or even present component of the first Thanksgiving meal. The mention of deer, provided by the Wampanoag, suggests that venison may have been a more prominent meat served during the feast. Historical accounts suggest that wild turkey was a less common meal than other fowl and deer at that time.
What other foods were likely on the first Thanksgiving menu?
Based on the available food sources and the culinary knowledge of both the Pilgrims and the Wampanoag, we can infer that several other foods were likely present. These would have included foods native to the region, such as corn (maize), beans, squash, and pumpkins. The Wampanoag, skilled farmers, would have cultivated these crops, and the Pilgrims would have learned to do the same.
Seafood would also have been a significant part of the diet, given the proximity to the ocean. Lobster, clams, mussels, and fish like cod and bass were readily available. Fruits such as berries and plums, as well as nuts like chestnuts, walnuts, and acorns, could have also been part of the feast, gathered from the surrounding woodlands. These ingredients would have been prepared using traditional methods, reflecting both European and Native American culinary traditions.
What foods that we associate with Thanksgiving today were definitely NOT on the first Thanksgiving menu?
Several dishes considered Thanksgiving staples today were simply not available or not yet integrated into the culinary practices of the Pilgrims and Wampanoag in 1621. Mashed potatoes, a common side dish, were not served because potatoes had not yet become a widely cultivated crop in North America. The same applies to sweet potatoes with marshmallows, a later American invention that also involved ingredients not available at the time.
Cranberry sauce, as we know it today, was also unlikely to be present. While cranberries were native to the region, refined sugar, necessary for making a sweetened sauce, was scarce. Furthermore, pumpkin pie, another Thanksgiving dessert tradition, required ingredients and baking techniques that were not commonly used or readily accessible during the first Thanksgiving. The Pilgrims’ ovens and baking traditions were quite limited compared to modern practices.
How did the Wampanoag people contribute to the first Thanksgiving feast?
The Wampanoag tribe played a crucial role in the success of the first Thanksgiving celebration. They brought five deer to share with the Pilgrims, significantly supplementing the food supply. Their presence and participation in the feast demonstrated a spirit of cooperation and alliance, essential for the Pilgrims’ survival in their new environment.
Beyond bringing venison, the Wampanoag likely contributed their knowledge of local food resources and preparation methods. They possessed extensive understanding of the native plants and animals, and they would have been skilled at hunting, fishing, and foraging. This knowledge was invaluable to the Pilgrims, who were still adapting to the unfamiliar environment and learning how to sustain themselves in the New World. Their contribution went beyond simply providing food; it represented a sharing of knowledge and resources that was vital for the survival of the Pilgrim colony.
What were some of the cooking methods used by the Pilgrims and Wampanoag?
The Pilgrims’ cooking methods in 1621 were largely based on European traditions, adapted to the available resources. Roasting meat over an open fire would have been a common technique. Boiling was also a frequently used method, often in large pots over a hearth. The Pilgrims’ baking capabilities were limited; they had rudimentary ovens and lacked ingredients like refined sugar and wheat flour. Foods like bread were often made from cornmeal rather than wheat.
The Wampanoag employed cooking methods that were well-suited to their environment and resources. They frequently used stone boiling, a technique involving heating stones in a fire and then placing them in a liquid-filled container to cook food. They also roasted food directly on embers or in earthen ovens. Their understanding of native plants allowed them to incorporate herbs and seasonings into their cooking, adding flavor and nutritional value to their meals.
How has the historical understanding of the first Thanksgiving evolved over time?
The historical understanding of the first Thanksgiving has evolved considerably since 1621. Initially, the event was primarily celebrated as a symbol of the Pilgrims’ resilience and gratitude for their first successful harvest. Over time, the narrative has become more nuanced, acknowledging the significant contributions of the Wampanoag and the complex relationship between the two groups.
More recent historical interpretations focus on the perspectives of the Wampanoag and the lasting impact of colonization on Native American populations. A greater emphasis is placed on the cultural exchange, but also on the power dynamics and eventual displacement of Native Americans. This evolving understanding aims to present a more complete and accurate picture of the historical event, moving beyond a simplified narrative and recognizing the diverse perspectives involved.