The Truth about Baked Beans: An Edible History of New England

Available
Product Details
Price
$29.95  $27.85
Publisher
New York University Press
Publish Date
Pages
352
Dimensions
6.1 X 9.1 X 1.3 inches | 1.3 pounds
Language
English
Type
Hardcover
EAN/UPC
9781479882762

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About the Author
Meg Muckenhoupt is a freelance writer and author of Cabbage: A Global History, among others. Her work has been featured in the Boston Globe, the Boston Phoenix, Boston Magazine, and the Time Out Boston guide; her book Boston Gardens and Green Spaces (Union Park Press, 2010) is a Boston Globe Local Bestseller.
Reviews
"A very entertaining, informative and ... useful food history/cookbook ... Snappy and entertaining."-- "Lakeville Journal"
"With pugnacious wit, Meg Muckenhoupt offers a forceful case for replacing traditional Yankee fare as New England's definitive cuisine with the ethnic and everyday dishes that New Englanders have actually eaten for the past century-and-a-half. It's high time to update the region's food story and Muckenhoupt's account kicks off the discussion in lively fashion. It invites, and will doubtless elicit, equally lively rejoinders."--Keith Stavely and Kathleen Fitzgerald, authors of America's Founding Food: The Story of New England Cooking
"Like a carving knife cutting up a Thanksgiving turkey, Muckenhoupt deftly takes apart legends about New England cuisine. Showing us the recent and invented 'traditions' about all sorts of ye olde foods, from Boston Baked Beans to Cranberry Sauce, Muckenhoupt reveals the multi-ethnic New England behind the Yankee image; the real-world fish-sticks as well as the pseudo-traditional clambake. Thanksgiving will never seem the same."--Paul Freedman, Chester D. Tripp Professor of History, Yale University
"In this very readable and informative account, Meg Muckenhoupt skillfully demonstrates how food can be used to 'read' history, illustrating how and why the imagery surrounding iconic foods of this region developed and persisted. Her intertwining of archival data, ethnographic observations, and cultural studies scholarship offers enticing insights into foods frequently used in national celebrations as well as for everyday meals, making this book relevant to anyone interested in American cuisine."--Lucy Margaret Long, Director of the Center for Food and Culture, Bowling Green, Ohio
"Equal parts history book, cookbook, and cultural criticism, Meg Muckenhoupt's The Truth about Baked Beans: An Edible History of New England serves up a satisfying, delectable read that just might give Yankee stalwarts a hint of indigestion. Throughout, Muckenhoupt challenges prevailing notions about so-called traditional New England dishes while advocating an expansive, more inclusive vision of the history of the region's cuisine--and of its future."--Megan St. Marie "Résonance"