Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie
Curtin and Oliver trace the history of America's favorite day of food and football, from the earliest Puritan celebrations of thanksgiving to Lincoln's declaration of a national holiday in 1863 to the Macy's parade. Alas, the book fails to shake the cold whiff of a museum brochure; the narrative section's tone is about as energetic as an encyclopedia entry. Happily, more than half the book is devoted to recipes, and Curtin (Plimoth Plantation's food historian) and Oliver (publisher ofFood History News) come to life as they explore the social history of food, past and present. More than 80 recipes are drawn from different eras, regions and traditions—from Indian pudding to flan, from traditional roast turkey to Cuban turkey "rellenos con moros," with a couple of gelatin salads—"Golden Glow" and "Cranberry"—certain to evoke baby-boomer nostalgia. Instructions are family-friendly and accessible, augmented by history and anecdote. The genuine historical engravings and illustrations are a treat, but the photographs of contemporary re-enactors of Native Americans and colonists strike a false note. Ultimately, the book works better as a souvenir of a visit to the Plimoth Plantation than it does as a stand-alone volume.(Oct. 11)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.