Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals Quotes

“About 94 percent of Americans prepare and serve turkey at home and most people stick to a traditional menu for the main meal: turkey with cranberry sauce, mashed white potatoes with giblet gravy, candied sweet potatoes topped with marshmallows, a cooked green vegetable dish, relishes, and a pumpkin pie with whipped cream for dessert.”
― Martin K. Gay, Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals

“The 'pig' is a hot dog that is swaddled in a 'blanket,' which can be soft white bread or commercial refrigerated, crescent roll triangles. The latter is easier and gives the dish that special aftertaste common to packaged quick-rising dough products. Simply wrap a triangle of dough around the center of a frankfurter, and then bake in the oven.”
― Martin K. Gay, Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals

“NAVAJO FRY BREAD: Known as sopaipillas or Indian fry bread (or simple fry bread), this traditional fried bread dough that puffs like a pillow.... The dough is made with flour, water, and salt and leavened with baking powder or yeast. When prepared in the traditional way, women use a cutoff broom handle to roll small pieces of dough into circles and punch a hole in the middle of each, and fry the dough in hot oil. (Originally women used a stick to pierce the dough and put into the hot fat.) Once fried, the dough is drained and dusted with powdered sugar. Navajo fry bread may also be served unsweetened as an accompaniment to spicy meals, or it may be stuffed with cheese, beans, or a meat filling and served as a main entree or an appetizer.”
― Martin K. Gay, Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals

“Deviled Eggs: Since the 1800s. 'deviling' has meant using mustard, chiles, or other seasonings to make a 'hellish hot' dish....”
― Martin K. Gay, Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals

“According to legend , the Israelites were doomed to starvation but were saved by food called 'manna' in the form of coriander seed that came from the heavens. The manna fell during the night on dew, which encased and protected the seeds until morning when they could be gathered and ground into flour, which was used to bake a sweet bread. A double portion fell on Friday so that there was enough to bake bread for that day as well as for Saturday, the Sabbath, when no manna fell.”
― Martin K. Gay, Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals