The Truth about Baked Beans An Edible History of New England

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Meg Muckenhoupt, "The Truth about Baked Beans: An Edible History of New England "
English | ISBN: 1479882763 | 2020 | 352 pages | PDF | 2 MB
Forages through New England's most famous foods for the truth behind the region's culinary myths

Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution―while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region.
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