Humanities: Christmas Dinner – What, Where and Why

Session dates and times:
Friday 12th December, 10:00am - 12:00pm

Course tutor:
Jane Williams

We generally think of a “traditional” Christmas dinner as being “turkey and all the trimmings”, but what are they, why are they traditional, and where do all of them come from, historically and today? Perhaps not surprisingly, some traditions go far further back than others. What do those sprouts have to do with Brussels, and why are they compulsory? My explanations will be based on my interest in historical cookery, but the recipes (available to download after the talk) will be on a purely practical and modern basis.

What will this course cover?

A look through the “traditional” components of the main course of a Christmas turkey dinner, seeing when each one joined the list of things that everyone expects, where they came from then, and how this has changed now. In some cases there will be recipes: in particular, as many ways as I can find of making sprouts delicious! There’s one from 1465 that looks promising (yes, we’ve been eating them that long) but my version uses a microwave.

Turkey, pigs in blankets, stuffing, roast potatoes, roast parsnips, carrots, cauliflower (probably cheese?), bread sauce, cranberry sauce, and of course those sprouts. Is Yorkshire Pudding a yeah or a nay? And gravy. Got to have gravy.We’ll also look at desserts (Christmas Pudding and mince pies).

What will I get out of this course?

You will join an engaging tutor and connect with other likeminded individuals. Experience the joy of Christmas and learn something new about your Christmas Dinner.

What level is the course and do I need any particular skills or experience?

This is an entry level course and no particular skills or experience are needed, just a love for learning and an open mind.

What do I need to bring with me?

You do not need to bring any equipment, but a pen and notepad may be useful for you to jot down your thoughts.

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