When she isn’t editing the BCF Newsletter, Meg Muckenhoupt writes about land use, the environment, gardening—and food. Her latest book, The Truth About Baked Beans, was released on August 30 by NYU Press.
As the NYU Press states, “The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was presented in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how ‘New England food’ actually came to be.” It includes William Underwood of Belmont lineage, who worked with MIT professor Samuel Prescott in 1896 to figure out why his canned lobster was spoiling. (The answer: bacteria!)
Graphic: Meg Muckenhoupt/ NYU Press.
is available at Belmont Books and wherever fine books are sold.
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