Our modern American Thanksgiving has its founding with our Pilgrim forefathers who gave thanks for their freedom of worship and the abundant harvest after a difficult year adjusting to life in the new world. The Pilgrims' first Thanksgiving was a three day gathering and included members of the native tribes in the area.
The tables of that first Thanksgiving were laden, literally, with wild fish, and game but fewer vegetables than today, no mashed potatoes because potatoes were not introduced to the diet till much later, but today's special treat, lobster, was abundant and common fare at the time. The local tribe, the Wampanoag, introduced the Pilgrims to edible berries, pumpkins, squashes and corn. The tribe also introduced the Pilgrims to chestnuts, beechnuts and walnuts. Root vegetables such as carrots and turnips were grown by the Plymouth settlers. It is said that the feast most likely centered around "meat, meat, and more meat". The forests of the time were filled with turkey, geese and even passenger pigeon as well as deer and other game animals.
Like the menu, the etiquette of the day was one of practicality. The cooked food was spread across the table in no particular order-a single course meal largely served table top. For those seated, men first with women and children last, the food that came to rest in front of them was what was eaten. No serving dishes passed around the table. Cutlery consisted of spoons and knives with fingers being used as we would use a fork.
 |
| rendering of painting courtesy of the Smithsonian Magazine.
|
Two accounts of that original Thanksgiving are all historians have for facts of the event. Edward Winslow wrote to his family in England describing the feast and Plymouth Governor, William Bradford, recorded the occurrence of three days of giving thanks at the end of the harvest season.
Source: Smithsonian.com. What Was on the Menu at the First Thanksgiving by Megan Gambian.
