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The Yale Alumni Magazine is owned and operated by Yale Alumni Publications, Inc., a nonprofit corporation independent of Yale University. The content of the magazine and its website is the responsibility of the editors and does not necessarily reflect the views of Yale or its officers. |
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Dressing up is optional, and roast suckling pig is a thing of the past, but every December, Yale still puts on a holiday dinner for freshmen that recalls the university’s gilded age.
At
last year’s event, pictured here, the opening “parade of comestibles” included
a gingerbread village and a chaud-froid—that is, a chilled roast turkey covered with an
aspic glaze and vegetable ornament. (The chaud-froid is at left, atop rolls of sliced turkey with grapes.) The
decorations for the dinner also typically include between five and ten ice
sculptures. “At least one of them,” says Commons manager John Swing ’83, “gets
stolen, or broken in the attempt.” As for the suckling pig, its demise wasn’t a
cost-cutting measure, but a bow to a student body with varying opinions about
pork: the traditional roast whole pig with an apple in its mouth was ruled out
for “political and religious considerations,” says Swing. |
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©1992–2012, Yale Alumni Publications, Inc. All rights reserved. Yale Alumni Magazine, P.O. Box 1905, New Haven, CT 06509-1905, USA. yam@yale.edu |
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