Meg Muckenhoupt

The history of food has interested me for a long time. I wrote a paper at Temple University on the roots of American cooking, how the first Europeans adapted their traditions to the foods available in the New World.

Meg Muckenhoupt's The Truth About Baked Beans: An Edible History of New England caught my eye a looked like a fun read. I expected it to cover regional and social history and regional foods and cooking.

I was pleasantly surprised to discover that the author goes further--considering the wide variety of immigrants whose contributions to American cooking have been overlooked and eclipsed.

The first European settlers did not have sweeteners available. They imported honey bees! Later, maple syrup and molasses were added to the kitchen basics, and plain recipes using cornmeal and baked beans became sweetened--and sweetened!

Corn, squash, and beans are considered essential New England foods...and they all came from Central America.

Mythic idealizations of historical New England cooking arose during the Centennial and 'scientific' movements promoted non-ethnic foods in favor of white, bland foods.

Readers learn of the real first Thanksgiving foods and how the traditional eating holiday developed over time. And, finally, settled the question of what are 'real' New England foods; would you believe it includes Marshmallow Fluff and Whoopie Pies?

The book includes recipes for those mentioned in the book, including historic, updated, regional favorites, and restaurant favorites.

I found the book to be as enjoyable to read as I had hoped.

I was given a free egalley by the publisher through NetGalley in exchange for a fair and unbiased review.… (mere)