The Truth about Baked Beans : : An Edible History of New England / / Meg Muckenhoupt.
Forages through New England’s most famous foods for the truth behind the region’s culinary mythsMeg 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 be...
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| Superior document: | Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2020 English |
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| Place / Publishing House: | New York, NY : : New York University Press, , [2020] ©2020 |
| Year of Publication: | 2020 |
| Language: | English |
| Series: | Washington Mews Books ;
6 |
| Online Access: | |
| Physical Description: | 1 online resource :; 3 figures, recipe insert |
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Table of Contents:
- Frontmatter
- Contents
- Introduction: What Is New England Food?
- 1. Who Is a Yankee?
- 2. The Truth about Baked Beans
- 3. The Limits of New England Food
- 4. Corn and Prejudice
- Recipes
- 5. From River and Sea
- 6. Sweets, Sours, and Spirits
- 7. Cheese and Taste
- Conclusion: Giving Thanks for New England Food
- Acknowledgments
- Notes
- Index
- About the Author