“Picnics are the very epitome of innocent pastoral delight.” — Alexander Lee
Who picnicked first? Historian Alexander Lee, in HistoryToday.com, uncovers the wild origins of today’s traditional al fresco meal.
The French word picnic possibly stems from the idea of pecking away at small portions like we do with finger food today, only this was back in the 18th century with the likes of Marie Antoinette (cue wigs and tiny tea cakes). More fancifully stated, it was a movable feast: a great ball spilling over with fantastic stories or debates, accompanied by dancing and sampling lavish culinary delights.
Quite simply a picnic was a soiree “to which each guest contributed a share.” This included unique but transportable food (or payment) and witty intellect: ‘tête à tête en pique-nique’ so it went.
Oh and it was mostly in big halls. Yup. The first picnics were indoors — the original pot luck, if you will.
So how did things change?
Enter the French Revolution. Aristocrats fled Paris to other parts of Europe, especially England. Picnic salons were taken up in English gardens and a “Pic Nic Society” was born. You were to bring a dish and no less than six bottles of wine! Whew. And you stayed for the brassy, amateur theater to follow. Imagine those shenanigans.
Middle class folk aspiring to hobnob like the elite started to make their own small fetes in the parks and countryside. Since they were from simpler means, the act became much more innocent and bucolic. Queen Victoria’s buttoned up society also helped dispense with the debauchery. Frankly, people had always eaten in the park but now they got creative with food and gave it a cheeky name.
By the late 1800’s the picnic made its way to America’s middle class. Here it became an antidote to a bustling and claustrophobic city life. That’s the picnic we know and love today (cue Central Park row boats): breaking bread surrounded by the beauty of nature, in the company of those whose conversation we cherish. Nourish the belly while nourishing the soul.
In the early 20th century, the picnic basket burst on the scene, making the affair quite practical. The first notation of it in literature is found in the classic 1908 English children’s book The Wind in The Willows by Kenneth Grahams in which hungry Mole asks Ratty what’s in the basket:
‘There’s cold chicken inside it’, replied the Rat briefly: ‘coldtonguecoldhamcoldbeef- pickledgherkinssaladfrench- rollscresssandwichespotted- meatgingerbeerlemonadesoda- water –‘
Thanks, Alexander Lee for that great backdrop (check out his whole blog here).
Fast forward to 2020 and what should we find in our basket today?
Great and healthy foods ideas to take with you:
- Cold meats: Organic, grass-fed, antibiotic-free meats are the safe and healthy way to go — good for the animal, good for the environment and good for you.
- Cheese! Add in some crackers and jam or home-made bread.
- Crudité: chop up fruit and veggies. Add ranch dip and stir a little brown sugar into some sour cream for a sweet fruit dip. Tip: make single serve antipasto skewers with salami, olives, artichoke hearts, hearts of palm, tomatoes, cheese chunks, pickles, hot peppers, etc..
- Lettuce Wraps: julienne some carrots, cucumber, peppers and other veggies, drizzle on some dressing and wrap it all up tightly in a big leafy green (e.g. romaine or collards)
- Grilled Veggie Chopped Salad: Grill zucchinis, onion, corn (the best!), and peppers. Chop them up finely. Mix them with mango, cilantro, garlic, lime juice and sea salt to make an amazing salsa.
- Chunky Avo Salad: Chop up cherry tomatoes and avocado, sweet corn, and thinly sliced cucumber, salt, pepper, lemon, jalapeno and a little olive oil. Tip: layer this, 7-layer dip or any chunky salad into recycled applesauce or pudding cups for single serve portions.
- Watermelon and Feta Salad: Whip together ¼ cup olive oil with two tablespoons of red wine vinegar and a ½ a teaspoon kosher salt. Toss it with 3 cups of cubed, seedless watermelon, 1 cup of chopped cucumber, 1 cup of crumbled feta, ½ a cup of red onion, thinly sliced (tip: soak in ice water for 15 mins to take the bite out of it), and ½ cup of coarsely chopped mint. (thanks Delish.com for the recipe).
Lastly, some great modern hacks for a fun setup:
- Put an old shower curtain under your blanket to avoid moisture seeping through.
- Pack salad in mason jars, putting the dressing and dense food such as beans or chicken at the bottom, greens on the top — no soggy salads here.
- Instead of lugging a pitcher of lemonade, make single serve beverages to go in mason jars.
- Put spices in recycled tic-tac containers.
- Use a muffin tin for condiments, or as a cup holder.
- Decorate a repurposed cardboard six pack holder to use for condiments, napkins and utensils.
- Freeze a couple of water bottles for ice packs (and drinking water as time goes by).
- Puff up the bottom of a chip bag and fold over the tops to make them stand up like a bowl.
- Use clothes pins as bag clips.
- Don’t forget the hand sanitizer, wipes and napkins, citronella candles, umbrella and sunscreen as helpful tools.
- And, of course, bring your favorite lawn game(s).
Most importantly, enjoy and be together (at a safe distance) and relish in the idea of a lovely afternoon of good chats, lazy thoughts and happy flavors.
Oh and what of Mole? Alexander Lee says:
“Enchanted by the feast which lay ahead, and ‘intoxicated with the sparkle’ of light on the river, ‘he trailed a paw in the water’ and lost himself in daydreams.”
Peace and Cheers. See you on the PATH Ahead…
Gillian and the PATH Team: Shevonne, Amy and Ashley.