5 Surprising Facts About the Battle of Dunkirk

AFP/Getty Images
AFP/Getty Images

With the release of Christopher Nolan’s critically acclaimed Dunkirk, the world’s attention is once again focused on the historic events recounted in the film, when a makeshift fleet of British fishing boats, pleasure yachts, and cargo ships helped save 185,000 British soldiers and 130,000 French soldiers from death or capture by German invaders during the Fall of France in May and June 1940. Here are five surprising facts about those heroic days.

1. THE GERMAN ATTACK WAS SUPPOSED TO BE IMPOSSIBLE.


By Weper Hermann, 13 German Mobile Assault Unit - Imperial War Museums, Public Domain, Wikimedia Commons

The main reason France collapsed so quickly in 1940 was the element of surprise enjoyed by its German attackers, thanks to General Erich von Manstein, who proposed an invasion route that was widely believed to be impossible. In Manstein’s plan, the main German column of tanks and motorized infantry would force their way through the forests of Ardennes in southeast Belgium and Luxembourg—a thick, hilly woodland which was supposed to be difficult terrain for tanks, requiring at least five days to cross, according to conventional wisdom based on the experience of the First World War. The French and British assumed that little had changed since the previous conflict, but thanks to field studies and updated maps, Manstein and his colleague General Heinz Guderian realized that a new network of narrow, paved roads would allow just enough room for tanks and trucks to squeeze through. As a result the Germans passed through Ardennes into northern France in just two-and-a-half days, threatening to cut off hundreds of thousands of Allied troops, with only one escape route: the sea.

2. ONE FRENCH WORD WAS BURNED INTO WINSTON CHURCHILL’S MEMORY: “AUCUNE.”


Fox Photos/Hulton Archive/Getty Images

The German invasion of France began on May 10, 1940, the same day Winston Churchill became Prime Minister. By May 14, when he paid his first official visit to Britain’s ally, Holland had capitulated and Paris was preparing for evacuation. But an even worse surprise was in store. In one of the most famous passages of military history, Churchill recounted the moment he learned that the French didn’t have any troops in reserve:

"I then asked ‘Where is the strategic reserve?’ and, breaking into French … ‘Ou est la mass de manoeuvre?’ General Gamelin turned to me and, with a shake of the head and a shrug, replied. ‘Aucune.’ [There is none] … I was dumbfounded. What were we to think of the Great French Army and its highest chief? It had never occurred to me than any commanders … would have left themselves unprovided with a mass of manoeuvre … This was one of the greatest surprises I have had in my life.”

3. HITLER MADE A FATAL MISTAKE.

On May 24, 1940, the Allied troops on the French and Belgian coast had been totally surrounded by powerful German tank columns, rendering them essentially defenseless against the impending German onslaught. And then came a brief reprieve, as the attackers suddenly stopped for 48 hours, allowing the British to dig in and create a defensive perimeter, setting the stage for the evacuation.

For reasons that still aren’t clear, Hitler—over the protests of his own generals and to the bafflement of historians—had ordered Guderian to halt for two days to rest and resupply. It’s true the German troops were worn out after two weeks of fighting, and Hitler may have worried about a repeat of 1914, when exhausted German troops were forced to withdraw at the Marne. He may also have been swayed by Hermann Göring, chief of the German Luftwaffe, who boasted that air power alone could destroy the helpless Allied forces at Dunkirk. Less likely is the speculation that Hitler purposefully “let the Allies go” to appear magnanimous or merciful as a prelude to peace negotiations (which was not really in keeping with his character). In the end we will probably never know why Hitler choked.

4. GERMAN DIVE-BOMBERS WERE EQUIPPED WITH SIRENS TO SPREAD TERROR.

Among many examples of Germany’s evil genius for psychological warfare, one of the most famous was the decision to equip its Ju 87 dive bombers with air-powered sirens that emitted a shrieking, unearthly wail as the plane went into attack. The siren, known as the “Jericho Trumpet,” was intended to spread terror among enemy troops and civilians on the ground—and it worked. To this day the Jericho Trumpet is one of the most recognizable, and terrifying, sounds of war. It was certainly one of the lasting impressions of the Dunkirk evacuation for ordinary troops caught beneath the German bombs. Lieutenant Elliman, a British gunner who was waiting to be evacuated on Malo-les-Bains beach, later recalled the Stukas “diving, zooming, screeching, and wheeling over our heads like a flock of huge infernal seagulls.”

5. THE FRENCH FOUGHT A HOPELESS BATTLE TO COVER THE EVACUATION.


By Saidman (Mr), War Office official photographer — Photograph H 1636 from the Imperial War Museums, Public Domain, Wikimedia Commons

Although Churchill and other Brits were quick to criticize the failure of France’s generals during the Fall of France, many ordinary French soldiers and officers fought bravely and honorably—and one hopeless “last stand” in particular probably helped enable the successful evacuation of Dunkirk.

As British and French troops withdrew to Dunkirk, 40 miles to the southeast French troops in two corps of the French First Army staged a ferocious defense against seven German divisions from May 28 to May 31, 1940, refusing to surrender and mounting several attempts to break out despite being heavily outnumbered (110,000 to 40,000). The valiant French effort, led by General Jean-Baptiste Molinié, helped tie up three German tank divisions under Erwin Rommel, enabling the British Expeditionary Force and the remaining troops of the French First Army to retreat and dig in at Dunkirk, ultimately saving another 100,000 Allied troops.

The History Behind 10 Thanksgiving Dishes

VeselovaElena/iStock via Getty Images
VeselovaElena/iStock via Getty Images

Halloween is for candy comas, and on Independence Day we grill, but no holiday is as completely defined by its cuisine as Thanksgiving. No matter what part of the country you're in, it's a safe bet that at least a few of the below dishes will be making an appearance on your table this week. But what makes these specific entrees and side dishes so emblematic of Thanksgiving? Read on to discover the sometimes-surprising history behind your favorite fall comfort foods.

1. Turkey

A roasted turkey on a platter.
612645812/iStock.com

Turkey has become so synonymous with Thanksgiving that most of us probably imagine the pilgrims and Wampanoag tribe of Native Americans chowing down on a roast bird in 1621. Although we don't know the exact menu of that first Plymouth Colony feast, a first-person account of the year's harvest from governor William Bradford does reference "a great store of wild turkeys," and another first-person account, from colonist Edward Winslow, confirms that the settlers "killed as much fowl as … served the company almost a week." However, culinary historian Kathleen Wall believes that, although turkeys were available, it's likely that duck, goose, or even passenger pigeons were the more prominent poultry options at the first Thanksgiving. Given their proximity to the Atlantic, local seafood like oysters and lobsters were likely on the menu as well.

As the holiday grew in popularity, however, turkey became the main course for reasons more practical than symbolic. English settlers were accustomed to eating fowl on holidays, but for early Americans, chickens were more valued for their eggs than their meat, and rooster was tough and unappetizing. Meanwhile, turkeys were easy to keep, big enough to feed a whole family, and cheaper than ducks or geese. Even before Thanksgiving was recognized as a national holiday, Alexander Hamilton himself remarked that "No citizen of the U.S. shall refrain from turkey on Thanksgiving Day." The country followed his advice: according to the National Turkey Federation, 88 percent of Americans will eat turkey in some form on Thanksgiving Day—an estimated 44 million birds!

2. Stuffing

Pan of breaded stuffing.
mphillips007/iStock.com

Stuffing would have been a familiar concept to those early settlers as well, although their version was likely quite different from what we're used to. We know that the first Plymouth colonists didn't have access to white flour or butter, so traditional bread stuffing wouldn't have been possible yet. Instead, according to Wall, they may have used chestnuts, herbs, and chunks of onion to flavor the birds, all of which were already part of the local fare. Centuries later, we're still stuffing turkeys as a way to keep the bird moist through the roasting process and add extra flavor.

3. Cranberries

Dish of cranberry sauce.
bhofack2/iStock.com

Like turkeys, cranberries were widely available in the area, but cranberry sauce almost certainly did not make an appearance at the first Thanksgiving. Why not? The sugar reserves the colonists would have had were almost completely depleted after their long sea journey, and thus they didn't have the means to sweeten the terrifically tart berries.

So how did cranberries become such an autumnal staple? For starters, they're a truly American food, as one of only a few fruits—along with Concord grapes, blueberries, and pawpaws—that originated in North America. They grow in such abundance in the northeast that colonists quickly began incorporating cranberries into various dishes, such as pemmican, which mixed mashed cranberries with lard and dried venison. By the Civil War, they were such a holiday staple that General Ulysses S. Grant famously demanded his soldiers be provided cranberries for their Thanksgiving Day meal.

4. Mashed Potatoes

Bowl of mashed potatoes.
bhofack2/iStock.com

Potatoes weren't yet available in 17th-century Plymouth, so how did mashed potatoes become another Thanksgiving superstar? The answer lies in the history of the holiday itself. In America’s earliest years, it was common for the sitting president to declare a "national day of thanks," but these were sporadic and irregular. In 1817, New York became the first state to officially adopt the holiday, and others soon followed suit, but Thanksgiving wasn't a national day of celebration until Abraham Lincoln declared it so in 1863.

Why did Lincoln—hands full with an ongoing war—take up the cause? Largely due to a 36-year campaign from Sarah Josepha Hale, a prolific novelist, poet, and editor, who saw in Thanksgiving a moral benefit for families and communities. In addition to her frequent appeals to officials and presidents, Hale wrote compellingly about the holiday in her 1827 novel Northwood, as well as in the womens' magazine she edited, Godey's Lady's Book. Her writing included recipes and descriptions of idealized Thanksgiving meals, which often featured—you guessed it—mashed potatoes.

5. Gravy

Plate of turkey and potatoes covered in gravy.
cislander/iStock.com

Despite a dearth of potatoes, it's likely that some type of gravy accompanied the turkey or venison at the earliest Thanksgiving gatherings. The concept of cooking meat in sauce dates back hundreds of years, and the word "gravy" itself can be found in a cookbook from 1390. Because that first celebration extended over three days, Wall speculates: "I have no doubt whatsoever that birds that are roasted one day, the remains of them are all thrown in a pot and boiled up to make broth the next day." That broth would then be thickened with grains to create a gravy to liven day-old meat. And, if Wall's correct, that broth sounds suspiciously like the beginning of another great Thanksgiving tradition: leftovers!

6. Corn

Plate of corn.
PeopleImages/iStock

Corn is a natural symbol of harvest season—even if you're not serving it as a side dish, you might have a few colorful ears as a table centerpiece. We know that corn was a staple of the Native American diet and would have been nearly as plentiful in the 17th century as today. But according to the History Channel, their version would have been prepared quite differently: corn was either made into a cornmeal bread or mashed and boiled into a thick porridge-like consistency, and perhaps sweetened with molasses. Today, we eat corn in part to remember those Wampanoag hosts, who famously taught the newcomers how to cultivate crops in the unfamiliar American soil.

7. Sweet Potatoes

Bowl of mashed sweet potatoes.
bhofack2/iStock

In the midst of so many New England traditions, the sweet potatoes on your table represent a dash of African-American culture. The tasty taters originally became popular in the south—while pumpkins grew well in the north, sweet potatoes (and the pies they could make) became a standard in southern homes and with enslaved plantation workers, who used them as a substitution for the yams they'd loved in their homeland. Sweet potato pie was also lovingly described in Hale's various Thanksgiving epistles, solidifying the regional favorite as a holiday go-to. More recently, some families further sweeten the dish by adding toasted marshmallows, a love-it-or-hate-it suggestion that dates to a 1917 recipe booklet published by the Cracker Jack company.

8. Green Bean Casserole

Plate of green bean casserole.
DreamBigPhotos/iStock.com

Beans have been cultivated since ancient times, but green bean casserole is a decidedly modern contribution to the classic Thanksgiving canon. The recipe you probably know was whipped up in 1955 by Dorcas Reilly, a home economist working in the Campbell's Soup Company test kitchens in Camden, New Jersey. Reilly's job was to create limited-ingredient recipes that housewives could quickly replicate (using Campbell's products, of course). Her original recipe (still available at Campbells.com), contains just six ingredients: Campbell's Cream of Mushroom soup, green beans, milk, soy sauce, pepper, and French's French Fried Onions. Her recipe was featured in a 1955 Associated Press feature about Thanksgiving, and the association has proven surprisingly durable—Campbell’s now estimates that 30 percent of their Cream of Mushroom soup is bought specifically for use in a green bean casserole.

9. Pumpkin Pie

Slice of pumpkin pie.
bhofack2/iStock.com

Like cranberries, pumpkin pie does have ties to the original Thanksgiving, albeit in a much different format. The colonists certainly knew how to make pie pastry, but couldn't have replicated it without wheat flour, and might have been a bit perplexed by pumpkins, which were bigger than the gourds they knew in Europe. According to Eating in America: A History, however, Native Americans were already using the orange treats as a dessert meal: "Both squash and pumpkin were baked, usually by being placed whole in the ashes or embers of a dying fire and they were moistened afterwards with some form of animal fat, or maple syrup, or honey." It's likely that Hale was inspired by those stories when pumpkin pie appeared in her culinary descriptions.

10. Wine

Two glasses of wine.
Moncherie/iStock.com

Chances are good that a few glasses of wine will be clinked around your table this November, but did the pilgrims share a tipsy toast with their new friends? Kathleen Wall thinks that water was probably the beverage of choice, considering that the small amount of wine the settlers had brought with them was likely long gone. Beer was a possibility, but since barley hadn't been cultivated yet, the pilgrims had to make do with a concoction that included pumpkins and parsnips. Considering the availability of apples in what would become Massachusetts, however, other historians think it's possible that hard apple cider was on hand for the revelers to enjoy. Whether or not the original feast was a boozy affair, cider rapidly became the drink of choice for English settlers in the area, along with applejack, apple brandy, and other fruit-based spirits. New England cider thus indirectly led to a less-beloved Thanksgiving tradition: your drunk uncle's annual political rant. Bottoms up!

Why Do We Eat Cranberry Sauce on Thanksgiving?

MSPhotographic/iStock via Getty Images
MSPhotographic/iStock via Getty Images

While plenty of people eat turkey, mashed potatoes, and pie year-round, it seems like cranberry sauce almost exclusively exists in the Thanksgiving universe. Although we don’t know for sure whether it was eaten at the very first Thanksgiving, the jiggly, gelatinous side dish does have deep roots in the history of America’s fruited plains.

According to Insider, cranberries are one of only three commercially grown fruits native to the United States, and the Wampanoag tribe had been using them for food, dye, and medicine long before feasting with the Pilgrims in 1621. If there were cranberries at the party, they probably didn’t taste much like the sweetened sauce we’re (circumstantially) fond of today; at that point, the settlers hadn’t yet succeeded in growing sugar cane in the New World.

But a little more than 50 years later, according to a 1672 account cited by The Washington Post, the new Americans and Native Americans had both started to enjoy cranberries much like we do at Thanksgiving dinner: “Indians and English use it much, boyling them with Sugar for a Sauce to eat with their Meat.”

In 1796, Amelia Simmons—author of American Cookery, the first-ever American cookbook—took it one step further by recommending that roast turkey be served with cranberry sauce. Considering that the Library of Congress included the book on its list of “Books That Shaped America,” it’s possible that Simmons’s suggestion reverberated through kitchens across the nation, and the tradition gained momentum from there. She does mention pickled mangoes as an alternate side dish for turkey, but the then-Indian import was likely less common than the locally-grown cranberry.

Then, in the early 1800s, Ocean Spray revolutionized the labor-intensive process of hand-picking cranberries from vines with what’s called a wet harvest. Basically, farmers flood the bogs where cranberries grow, and then they wade into the water to collect the floating berries en masse.

farmer wet-harvesting cranberries
A farmer gathering cranberries during a wet harvest.
kongxinzhu/iStock via Getty Images

This was a more efficient technique, but a mass harvest meant that more cranberries got damaged. So in 1912, Ocean Spray began crushing them into canned, jellied cranberry sauce—maximizing the yield and making it easier than ever for every home in America to slice up a cylinder of solid, sugary, berry goodness.

Explore the stories behind your other favorite (or least favorite) Thanksgiving foods here.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

SECTIONS

arrow
LIVE SMARTER