Turkey 火雞

Turkeys originated in Mexico and were first brought to Britain in 1526 by William Strickland. Henry VIII enjoyed turkey and although the bird became fashionable in high society in the late 19th century it was Edward VII who made it de rigueur at Christmas for the middle classes.
火雞原本生長(zhǎng)于墨西哥，1526年威廉?斯特里克蘭將火雞帶到英國(guó)。亨利八世很愛(ài)吃火雞肉，于是吃火雞肉在19世紀(jì)末的上流社會(huì)變得很流行，不過(guò)在愛(ài)德華七世的倡導(dǎo)下，火雞才走入了中產(chǎn)階級(jí)的家庭，成為圣誕節(jié)的必備菜肴之一。

Even by 1930, however, it took a week’s wages to buy one and turkey remained a luxury until the 1950s.
然而，即使到了20世紀(jì)30年代，買(mǎi)一只火雞仍然要花掉一星期的工資，直到20世紀(jì)50年代火雞都是一種奢侈的食物。

Christmas pudding 圣誕布丁

Also known as plum or figgy pudding, this Christmas staple possibly has its roots as far back as the Middle Ages in a wheat-based pottage known as frumenty. By the mid 17th century, it was thicker and had developed into a dessert with the addition of eggs, dried fruit and alcohol.
圣誕布丁也叫葡萄干布丁或無(wú)花果布丁，它可能起源于中世紀(jì)的一種叫作牛奶麥粥的食物。到了17世紀(jì)中期，這種麥粥被做得更稠，逐漸發(fā)展成了加入雞蛋、干果和酒的一種甜點(diǎn)。

In Victorian times plum pudding was a Christmas favourite. It is traditionally made a week before Advent on what is known as “stir-up Sunday”.
在維多利亞時(shí)期，圣誕布丁是最受歡迎的圣誕食物之一。依照傳統(tǒng)人們會(huì)在基督降臨節(jié)前一周做圣誕布丁，這一天被稱(chēng)為“喚醒星期日”。