When it comes to exploring the world, it is unlimited. The woods, dessert, mountains, valleys and plateaus - you can choose from any of them to have an exquisite holiday. But a holiday is incomplete without lip-smacking delicacies. It is regarded to be an indispensable thing to be done when you are on a trip. It is said that the food makes up the tradition as every cuisine is different from one another. As so, the American cuisines in London too have some specific classification which makes it unique.

You must have heard about the Thanks Giving dinner, brunch and lunch. It is not a new event and has been into the tradition for a very long time. The history of the event dates back to the 17th century when getting together and celebrating a feast was not practised. The documented first shared celebration was the harvest which was afterwards termed as the Thanks Giving.

You might be questioning that why is it practised so widely and why are the ingredients so important? Before going into further clarifications one needs to know what are the special ingredients which make the festivity so alluring. The elements are merely simple and there is nothing inaccessible. The meals are subtle and contain a lot of veggies. Corn, squash and berries are some of the things without which the meal is incomplete.



The squash was not enlisted in the menu from the very beginning and was later included when the Americans found it tasty. Initially, the pumpkin ruled the menu but then the squash acquired a greater part as it could be prepared in multiple ways. It was either roasted or boiled and consumed with the milk or with other dishes. The boiled pumpkins were smashed and mixed with milk or made into yogurt.

The corn was harvested initially in Central America and then penetrated deep into the country over time. The corn gradually gained fanfare because of its flexibility of usage and the easy to grow methods. The familiarity of the corn gained when its nutritional values were acknowledged. It has the balance proportion of carbohydrate, vitamins and proteins.

The initial turkey was not the one you have today. Turkey was defined as any big bird roasted in one piece and served with a side dish. Swan, peacock and the cranes made way to the table of the elites. Gradually the turkey gained entry into the house of the commoners. Initially, it was the red meat which was served as the Thanks Giving American cuisines in London but later it changed to turkey.








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