The turkey

In Europe an old tradition is the cooking of a large bird for the holiday dinner. Pheasants, geese and peacocks were preferred.

However, when the turkey was tried it became established as the most prominent and preferred Christmas dinner. At the beginning of the 19th century in Norfolk, England, the poultry farmers resolved the problem of transporting turkeys as follows: they made the birds walk more than 100 kilometres in one week to cover the distance up to the capital. And because their legs are not made for walking long distances, they wore special covers or soaked their legs in tar in order to harden them!

In Peru, the beloved food is the charcoal-broiled heart of a bull, with a lot of spices and vinegar.

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