An Edible History of the Christmas Dinner
This tradition stems from ancient winter solstice festivals, honoring the sun's return and reveling in defiance of darkness.
Every dish carries love and tradition. The 13 ingredients in Christmas pudding symbolize Christ and his disciples.
The lighting of the pudding and the Bûche de Noël are festive customs rooted in age-old traditions.
Though the spirit is shared, the menu is delightfully varied. This chart highlights favorite main dishes globally, revealing how culture and climate influence the table.
Many classic Christmas desserts began as savory meat dishes, but the drop in sugar prices after the 17th century turned them into the sweet treats we enjoy now.
The forerunner of Christmas Pudding: a hearty boiled porridge made with beef broth, fruit, and spices, served as a meal starter.
Early mince pies featured minced mutton and suet, shaped oblong to represent Jesus's manger, and served as a savory dish.
Due to cheaper sugar, meat was dropped. Dickens' *A Christmas Carol* made sweet Christmas Pudding and Mince Pie iconic holiday treats.
Brought to Europe from North America in the 1500s, the turkey rose to fame as a festive Christmas centerpiece, thanks to Queen Victoria and Charles Dickens.
Stuffing dates back to 1st century AD Rome, where leftovers and herbs were used for flavor.
Originating near Brussels in the 13th century, this hearty winter crop turned into a Victorian Christmas favorite.
In the 1940s, Ocean Spray's canning turned this native North American berry into a holiday staple.
Christmas dinner is changing. Families are embracing new traditions, swapping the classic turkey for meals that celebrate varied tastes, dietary preferences, and cultural roots.