Christmas Food History is a fascinating story of the special Christmas food that are as varied as the different cultures of the world. The feasting starts on Christmas Day but continues till Epiphany.
Preparation for the grand Christmas dinner starts much ahead. In the Medieval times, the table was laid with soups, different baked, boiled and roasted dishes and desserts. The poor people had to do with a much simplified fare, feasting depended on one's pocket. The tenants gave their landlord a hen and the landlords gave their tenants a meal of two meat dishes, bread and cheese. Over the years new additions have been made to the Christmas menu.
It is interesting to know that Her Majesty, Queen Victoria in 1899 had the following amongst other items for her Christmas buffet:
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- Baron of beef
- Boar's head
- Game pie
- Woodcock pie
- Brawn roast fowl
- Tongue
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Christmas food history makes us aware of the different cultures and their influence on the food. The Caribbean Islands are famous for reggae, but the Christmas food is delicious too. The Christmas cake is prepared well in advance, the delectable taste comes from marinating the fruits well for months. If we move to Mexico, we find flavors of Tex-Mex combination and the Christmas dinner is no different. South America has its own version of Christmas dinner where we find strong Spanish influence. North American Christmas food has local influences but essentially English. The Christmas food history is never complete without Europe. Norway has different types of pork sausages, marinated herrings, meatballs, smoked leg of lamb amongst other things. Other European countries, Far East and Australia have their own delicacies that have evolved over the centuries. Log on to Christmas Carnivals for more.
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