The article explores the historical origins of the Thanksgiving feast, focusing on the differences between the traditional Thanksgiving menu of today and the actual foods eaten at the first Thanksgiving in 1621. It explains what was likely served, including venison, wildfowl, seafood, corn, beans, squash, nuts, and fruits, based on historical accounts and the food traditions of both the Pilgrims and the Wampanoag people. The article also emphasizes the importance of the relationship between the two groups and how the feast symbolized a shared gratitude for their successful harvest and alliance.