Region and location also play a very prominent role in the variety of dishes served at a Thanksgiving meal. With the vast amount of diversity we have in America, variations of the meal is inevitable. For example, along the Mid-Atlantic and Southern coast regions, oysters are used as an appetizer before the big meal. According to Anderson’s Neck Oyster Company, oysters were served during the First Thanksgiving as well. There have been numerous other instances where oysters have come into play with Thanksgiving throughout history. Another dish that circulates around the southern region of America during Thanksgiving is cornbread. Cornbread, according to an article written by Adina Steiman in the Wall Street Journal, was something that was developed by African American businesses post-slavery. The article references Toni Tipton-Martin, a famous food writer and historian, as she explains that the dish was adapted from other dishes like griddle cakes and hush puppies.
