Thanksgiving is one of the most iconic and widely celebrated holidays in the United States, marked by family gatherings, feasts, and expressions of gratitude. However, despite its longstanding cultural significance, the history of Thanksgiving—especially the food traditionally served—often gets romanticized, simplified, or distorted. Many people are familiar with the modern-day turkey, mashed potatoes, cranberry sauce, and pumpkin pie, but what did the original Thanksgiving meal actually consist of? What foods did the Pilgrims and Wampanoag people eat at the feast in 1621? And how did the modern celebration evolve from that first gathering?
This article takes an in-depth look at the original Thanksgiving meal, peeling back the layers of history to understand what was actually consumed during that first feast. We’ll explore the cultural contexts of both the Pilgrims and the Native American tribes, including the Wampanoag, who were integral to the meal. Additionally, we will address some of the common misconceptions and myths surrounding the original feast and highlight the importance of recognizing the broader historical significance of the event.
The Historical Context: Thanksgiving 1621
The first Thanksgiving in 1621 was not an official holiday or national celebration. It was simply a three-day feast shared by the Pilgrims, early English settlers who had arrived on the Mayflower, and the Wampanoag, a Native American tribe that had helped them survive their first year in Plymouth, Massachusetts. This event, held in late November, was a harvest festival to give thanks for the successful crop of the Pilgrims, who had endured a difficult year, and to celebrate the alliance between the settlers and the Wampanoag.
The relationship between the Pilgrims and the Wampanoag was complex and shaped by mutual necessity. The Wampanoag, led by Chief Massasoit, provided essential knowledge about local crops, hunting, and survival techniques, ensuring the Pilgrims’ ability to survive their first brutal winter. In return, the Pilgrims offered their cooperation in an effort to survive. This cooperative spirit set the stage for the 1621 feast, though, as we’ll see, it was not a flawless alliance, and tensions would soon arise between the two groups in the coming years.
What Was on the Menu?
The modern Thanksgiving meal, with its emphasis on roasted turkey, stuffing, cranberry sauce, mashed potatoes, and pumpkin pie, bears little resemblance to the foods served during the first Thanksgiving feast. The original meal was a communal affair with foods that were locally sourced, and heavily influenced by the agricultural practices and diets of the Native American tribes of the region.
The Role of Native American Foods in the Meal
The Wampanoag, like many Native American tribes, had a rich agricultural tradition that shaped the foods available for the feast. They had already been cultivating crops such as corn (maize), beans, and squash, often referred to as the Three Sisters, which were vital staples of their diet. These crops were grown together in a sustainable agricultural system where the beans would climb the cornstalks, and the squash would grow along the ground, providing shade and keeping the soil moist. These crops were critical not only to the Wampanoag, but also to the Pilgrims, who adopted them after learning about these growing techniques from the Indigenous people.
Other native foods that may have been present at the feast included wild rice, pumpkins, squash, and various berries, such as cranberries and blueberries. These fruits and vegetables were harvested locally and were integral parts of Native American diets long before the arrival of European settlers.
Venison (Deer)
One of the main sources of protein at the first Thanksgiving was venison (deer meat). The Wampanoag hunters provided several deer for the feast, which would have been roasted or boiled. In fact, venison is often considered one of the main dishes of the original Thanksgiving meal, and its inclusion highlights the strong connection between the Native American traditions of hunting and the Pilgrims’ need for sustenance. Deer was a delicacy for the Wampanoag and, while the Pilgrims likely had some experience with venison, it would have been a rare treat for them.
Fowl (Wild Turkey, Ducks, and Geese)
Although turkey is now the centerpiece of many modern Thanksgiving tables, it was not the primary fowl served at the original feast. Wild turkey was, however, one of the birds that may have been served, alongside ducks and geese. These birds were native to the region and were hunted by both the Pilgrims and the Wampanoag. Unlike the large domesticated turkeys we see today, wild turkeys are smaller and were likely cooked over an open flame or roasted.
It is important to note that wild turkeys were not farmed like today’s domestic turkeys. They were hunted in the wild and would have been much leaner than modern turkeys, which have been selectively bred for their size. In addition to turkey, other fowl would have likely been roasted or boiled, and duck and geese were commonly found in the region.
Shellfish and Fish
Given the coastal location of Plymouth, seafood was also an important part of the meal. The Wampanoag were skilled fishermen and would have contributed fish, such as bass and cod, as well as shellfish, including clams, mussels, and lobster. These foods were abundant in the area and would have been boiled, roasted, or served in stews, providing the feast with variety and protein.
Shellfish, such as clams and oysters, was a common food source for both Native Americans and early settlers in the region. It was plentiful in the waters surrounding Plymouth and was often gathered by the Wampanoag, who would have shared these foods with the Pilgrims.
Vegetables: The Three Sisters
The indigenous agricultural system of the Three Sisters—corn, beans, and squash—was central to both the Wampanoag diet and the early Pilgrims’ meals. Corn (maize) was a staple of both groups, often boiled, roasted, or ground into flour to make cornbread. Beans were often cooked alongside corn or used in stews, while squash—including varieties such as pumpkin—was prepared in a variety of ways.
It’s important to note that pumpkin, which is now a quintessential Thanksgiving food in the form of pie, was likely served as part of the original feast. However, it was likely served in a savory context, rather than as a sweet dessert. The Pilgrims may have roasted the pumpkin or boiled it, and it may have been seasoned with salt, rather than the sugar and spices we use today.
Other native plants, such as sweet potatoes and root vegetables like turnips, may have also been part of the meal, but they were less common in the region at the time.
Foods Not Present at the Original Thanksgiving
While the foods mentioned above were likely part of the first Thanksgiving meal, there are several modern-day Thanksgiving staples that were either not available or not present during the original feast. These include:
Cranberry Sauce: While cranberries were available, they were likely consumed in their natural state, either fresh or dried. The sweetened cranberry sauce that is now a Thanksgiving favorite was not yet part of the meal.
Mashed Potatoes: Potatoes were not introduced to North America until after the Columbian Exchange, so mashed potatoes did not appear at the first Thanksgiving.
Stuffing: The Pilgrims did not have the bread or spices required to make the stuffing we are familiar with today. The concept of stuffing a bird likely did not exist in the form we recognize now.
Pumpkin Pie: While pumpkins were present, the sweet pie made with spices like cinnamon and nutmeg did not exist. The Pilgrims did not have ovens, and their means of cooking were limited to roasting and boiling.
A Feast of Gratitude: The Significance of the Meal
The 1621 feast was not just a culinary event but a symbolic gesture of cooperation and mutual respect between two cultures. For the Pilgrims, who had endured a harsh first year in the New World, it was a moment to celebrate their survival and newfound alliance with the Wampanoag. For the Wampanoag, it was a moment of diplomacy and solidarity, as they sought to establish peaceful relations with the settlers.
The original Thanksgiving was a harvest celebration, similar to those celebrated by other Indigenous cultures across North America, who had long held feasts to mark successful harvests and honor their relationships with the land. In this sense, the 1621 feast was rooted in a much older tradition than the Pilgrims’ European practices.
In the years that followed, the relationship between the Pilgrims and the Wampanoag would sour as European settlement expanded, and conflict arose. The Thanksgiving meal of 1621 became more mythologized over time, evolving into a national holiday that today has very different cultural meanings and associations.
Conclusion: The Legacy of the First Thanksgiving Meal
The original Thanksgiving meal was far from the modern-day spread that we now associate with the holiday. The Pilgrims and the Wampanoag ate a diet heavily influenced by the local environment and the agricultural knowledge of the Indigenous people. The feast included corn, beans, squash, venison, wild turkey, fish, and a variety of other locally sourced foods.
While the exact details of the meal remain unknown, it is clear that the first Thanksgiving was a celebration of survival, cooperation, and cultural exchange. By understanding the foods and traditions of the original feast, we can gain a deeper appreciation for the diverse cultural influences that have shaped modern-day Thanksgiving, while also recognizing the need for a more nuanced understanding of its historical context.
As we celebrate Thanksgiving today, it is important to acknowledge both the joy of the holiday and the complexities of its history, including the contributions of Native American cultures that were integral to the first feast. This reflection allows for a more inclusive and respectful appreciation of the holiday, ensuring that its deeper meaning is remembered for generations to come.
Related topics: