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Ethnic Thanksgiving
| Article
# : |
16555 |
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Section : |
LIFE
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| Issue
Date : |
11 / 1989 |
1,031 Words |
| Author
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Eloise Paananen
Eloise Paananen is a food and travel writer based in
Washington, D.C. |
In the 1920s and 1930s, immigrants avoided displaying their ethnic heritage. They believed that being like everybody else was the way to be truly American. Fortunately, attitudes changed as Americans of all backgrounds realized they were part of a mosaic of cultures. Old Country festivals, languages, costumes, and cuisines burst forth and mingled happily with Americanisms. The result: more reasons to celebrate and delicious culinary adaptations.
This Thanksgiving, the best of both worlds can be found in millions of dining rooms where the native language may not be English but the spirit of thankfulness is as American as when the Pilgrims said grace with the Indians. Turkey is usually the star performer, while side dishes, condiments, vegetable casseroles, and desserts serve as reminders of Old Country ties.
Sigi Truumees, a native of Frankfurt, Germany, explains it this way. "We always have the traditional turkey, stuffing, sweet potatoes, and the like. Our close friends from Germany bring their food specialties for the table. But for old times' sake, I fix apple strudel for dessert instead of pumpkin pie." She also prepares red cabbage, which goes well with turkey or goose.
The British often replace the standard turkey and trimmings with a standing rib roast of beef, Yorkshire pudding, roast potatoes, cauliflower and trifle. Helen Little, Washington correspondent for the Glasgow Herald, and her Scottish husband, science writer Charles Marwick, wear their tartans and invite numerous friends into their home to celebrate.
The Chinese
... (1997 of 6294 Characters)
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