An Edible History of the Christmas Dinner
This tradition originates from pre-Christian solstice festivals, honoring the sun's return and reveling in defiance of the dark.
Every dish tells a story of love and tradition. The 13 ingredients in Christmas pudding symbolize Christ and His apostles.
The lighting of the pudding and the Yule Log cake are festive customs rooted in old traditions.
Though the spirit is shared, the menu is delightfully varied. This chart highlights the world's favorite main dishes, revealing how culture and climate influence the table.
Many classic Christmas desserts began as savory meat dishes. After the 17th century, cheaper sugar turned them into the sweet delights we enjoy now.
The forerunner of Christmas Pudding: a hearty boiled porridge made with beef broth, spices, and fruit, served as a starter.
Early Mince Pies featured minced mutton and suet, shaped oblong to represent Jesus's manger. They served as a savory dish.
Cheaper sugar led to the removal of meat, while Dickens' *A Christmas Carol* helped make sweet Christmas Pudding and Mince Pie beloved holiday treats.
Brought to Europe from North America in the 1500s, the turkey rose to fame as a festive Christmas staple, championed by Queen Victoria and Charles Dickens.
Stuffing dates back to the 1st century AD in the Roman Empire, where leftovers and herbs enhanced flavor.
Originally grown near Brussels in the 1200s, this winter veggie turned into a festive favorite in Victorian England.
In the 1940s, Ocean Spray's canning efforts turned this native North American berry into a holiday staple.
Christmas dinner is changing. Families are embracing new traditions, stepping away from the classic turkey to celebrate diverse flavors, diets, and cultural influences.