There are basically three approaches to devising a Thanksgiving menu.
In the first, the foods are typical of New England where the first thanksgiving was celebrated some 250 years before it became a national holiday with a capital “T” in the mid-19th century.
In the second, families follow local and regional traditions. Or, if they are first- and second- generation immigrant families without a familiarity of traditional American Thanksgiving foods, they add avocado salad, curry or lasagna to the menu.
In the third, which no one I know uses other than the historically re-created village denizens of Plimouth Plantation in Massachusetts, cooks attempt the authentic 1621 menu.
The hardest part of the last approach is that no actual menu exists. We are left with just some cursory description from two sources supplemented with comparative studies of what we know American Indians and Englishmen ate in the 17th century. READ MORE
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