Christmas foods

Many in New York's large Caribbean diaspora cling to the rich, molasses-spiced cake filled with drunken dried fruits. It takes months to prepare and is central to festivities throughout the islands.

One legend has it that marzipan emerged during an epic 13th-century Spanish battle. Today, it is a highlight of the holiday season. And the best stuff comes from convents and small family bakeries.

This clerically named quaff plays a starring role in Scrooge's transformation in Dickens' A Christmas Carol. Port, its key ingredient, also tells a story of English politics and class identity.

In some fancy hotels, Christmas tea has become a refined respite for harried shoppers. But the tradition's roots are much rowdier: efforts to fight public drunkenness.

The Italian fruit bread is readily available these days. But if you want to take your palate off the well-worn path, here's a look at other holiday breads to feast on, from pan de jamon to julekake.

Christmas carp is a holiday mainstay in many central European nations. Traditionally, it swims in the family tub for a day or two, sometimes becoming a sort of pet before it ends up on the plate.

We're kicking off a 12-part series exploring the rich diversity of Christmastime edibles around the world. We've zeroed in on meals that reveal as much about a country's history as its gastronomy.