December Issue 2023

From Goose to
Turkey
T H E B A S I C U . S C H R I S T M A S D I N N E R C O N T A I N S , A T
M I N I M U M , T H E M E A T C E N T E R P I E C E ( S ) , R O A S T E D
R O O T V E G E T A B L E S , M A S H E D P O T A T O E S , A N D
G R A V Y D E R I V E D F R O M T H E B R I T I S H ( 1 ) .
H O W E V E R , R E G I O N S A C R O S S T H E U . S . P U T T H E I R
O W N S P I N O N C H R I S T M A S D I N N E R S , L I K E T H E
U P P E R M I D W E S T I N C O R P O R A T I N G M A S H E D
R U T A B A G A O R O N T H E G U L F C O A S T S E A F O O D
D I S H E S A R E S E R V E D A S A P P E T I Z E R S ( 2 ) . B E F O R E
A M E R I C A N S P E R S O N A L I Z E D T H E I R C H R I S T M A S
F E A S T , T H E I R B A S I C C U I S I N E C H O I C E S W E R E
D E R I V E D F R O M D I F F E R E N T R E G I O N S W O R L D W I D E
T H R O U G H I M M I G R A N T S ( 3 ) .
Originally, the protein of choice to feed a family was a roasted goose because it was the best financial
choice for families who lived off of their livestock, where chickens provided eggs more often than geese
(geese laid eggs seasonally) and cows provided milk (4) Overtime, rural living conditions improved, and
family sizes increased to where the goose was not large enough to feed a family (4). Turkey was the ideal
choice because it was cheaper to raise then other birds and grew to a sufficient size for a family to
consume during the holidays (4). Also, there was a movement to constitute turkeys as an American
holiday custom, pushed by politicians such as Alexander Hamilton declaring “No citizen of the U.S. shall
refrain from turkey on Thanksgiving Day” (3) and New York Senator John Sullivan hosting large banquets
feeding poor immigrants turkey (5). By the 19th century, the turkey became a Christmas staple (1).
H A N U K K A H , A L S O C A L L E D T H E F E S T I V A L O F
L I G H T S , I S C E L E B R A T E D O V E R T H E
C O U R S E O F 8 D A Y S , C O M M E M O R A T I N G
A N A N C I E N T S T O R Y W H E R E J E W I S H P E O P L E
R E C L A I M E D A T E M P L E I N J E R U S A L E M
A F T E R A R E V O L T ( 8 , 9 ) . O N C E I N S I D E T H E
T E M P L E , T H E Y F O U N D E N O U G H O L I V E O I L
S U S P E C T E D T O L I G H T T H E M E N O R A H F O R
A D A Y , H O W E V E R T H E O I L L A S T E D 8 D A Y S
( 8 , 9 ) . H A N U K K A H C E L E B R A T I O N I N C L U D E S
N I G H T L Y M E N O R A H L I G H T I N G , S P E C I A L
P R A Y E R S , A N D F R I E D F O O D S ( 8 , 9 ) .
A Festival of Lights
and Latkes
The dishes are cooked in oil to commemorate the miracle of a small vial of oil lasting 8 days (10). Cuisine
staples of Hanukkah include jelly-filled donut (sufganiyah) and fried potato pancakes, or called latkes, and
jelly donuts (10). Before potato latke, cheese latke was the preferred dish for Hannkuah, particularly in
warmer regions like North Africa or the Middle East (10). Jewish people in colder climates, notably eastern
Europe, had trouble acquiring dairy products.9 Instead they grew potatoes, which was cheaper and
accessible than dairy.9 By the mid 19th century potatoes became a large part of eastern European Jews
diet. German immigrants brought the tradition of potato latkes during Hankkuah to America (9).