Turkey: A Significant Symbol in Western Culinary Culture, particularly during Thanksgiving in the United States, is not very popular in the East, especially in China. While Americans view turkey as the “national bird” of Thanksgiving and it frequently graces their dining tables, Eastern cultures hardly incorporate this poultry into their daily cuisine. What accounts for this difference?
November 22 each year is one of the most important holidays for Americans – Thanksgiving. On this day, turkey becomes the “lavish meal” traditionally served at American family gatherings. However, in China and many other Eastern countries, turkey is rarely found on menus, and this bird is hardly raised at all. What has led turkey to become a popular dish in the West while being overlooked in the East?
Turkey originated from North America.
Turkey became popular in the West, particularly in the United States and Canada, from the colonial period. Indigenous peoples in North America had been hunting turkeys for a long time, and when Europeans arrived, they incorporated this dish into their culinary culture. Turkey became a symbol of festivals like Thanksgiving and Christmas, closely linked to tradition and prosperity.
Originating from North America, turkey has long been an integral part of the American Thanksgiving. The primary reason is that turkey is highly productive, its meat is nutritious, and it is considered an important source of protein. Since the founding of the United States, people have begun to eat turkey, and this tradition has been maintained for centuries.
This tradition is further reinforced by a special ritual: the U.S. President traditionally performs the “pardon” ritual for a turkey at the White House, symbolizing compassion and gratitude. This adds to the cultural significance of turkey on this special holiday.
Moreover, in the daily lives of Americans, turkey is also a popular ingredient. Turkey meat is prepared in various dishes such as sandwiches, burgers, turkey gravy, and roasted dishes. According to 2018 statistics, turkey production in the United States exceeded 220 million birds, equivalent to more than 1.27 million tons of meat, highlighting the importance of turkey in the country’s food industry.
Turkey has become a symbol of festivals like Thanksgiving and Christmas.
In the East, each country has a diverse and rich culinary culture, but generally, turkey is not a commonly raised poultry. Other poultry such as chickens, ducks, and geese are often preferred because they are easier to raise and better suited to local tastes.
Although turkey is popular in the West, it is less favored in China and other Eastern countries.
First, turkey is not a common poultry in Eastern countries. This bird was initially brought to China by Europeans during the Ming Dynasty, while local people were accustomed to poultry such as chickens, ducks, geese, and meats from pigs, cows, and sheep. Chicken and duck have a tender texture, are easy to cook, and fit well with traditional cooking methods in Eastern countries. In contrast, turkey meat has thicker muscle fibers, needing more cooking time and skill to prepare, making it less compatible with the tastes and cooking habits of Eastern cuisines.
Second, turkey has a distinct flavor compared to other poultry meats. Many people perceive turkey meat to have a “fishy smell.” In reality, this is not due to the turkey being unclean but rather due to its high fat content, which produces a characteristic smell when cooked. Additionally, the texture of turkey meat is denser and can easily become “sticky” when cooked, leading to an unappetizing experience. These factors contribute to many people’s dislike for turkey, despite its nutritional benefits.
Turkey has a distinct flavor compared to other poultry meats.
Westerners often prefer roasted and baked dishes, while Eastern cuisines are more varied, including boiled, stewed, and stir-fried options. Meanwhile, turkey has quite bland meat, typically requiring elaborate seasoning and special preparation methods to enhance flavor. This may not align with the tastes of the majority of Eastern diners.
Additionally, the historical records regarding turkey in China contribute to the barriers in accepting this meat. When turkey was first introduced to China, it was not considered food but rather as a rare bird. In ancient Chinese literature, turkey was described as “inedible,” leading to a diminished perception of its culinary value. Over time, this view has become part of the culture, causing the Chinese to show little interest in turkey in their daily cuisine.
The cost of turkey is often higher than other poultry.
Turkey is a large bird that requires ample food and space to grow. This results in turkey prices often being higher than other types of poultry. In the East, people often prioritize smaller, easier-to-raise, and less expensive poultry to meet their daily needs.
The differences between Eastern and Western cuisines exemplify how culture, habits, and tastes can influence food choices. While turkey has become a significant symbol in American and Western cuisine, it remains a less favored poultry in China and other Eastern countries, seldom appearing in everyday meals. This disparity not only reflects taste preferences but also represents the cultural intersection between two distinct culinary worlds.
