A Culinary History of Iowa cover art

A Culinary History of Iowa

Sweet Corn, Pork Tenderloins, Maid-Rites & More
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A Culinary History of Iowa

By: Darcy Dougherty Maulsby
Narrated by: Tanya Eby
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This volume serves up a bountiful combination of local history, classic recipes, and colorful Midwestern food lore.

Iowa's delectable cuisine is quintessentially midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences. Classics like fresh sweet corn and breaded pork tenderloins are found on menus and in home kitchens across the state. At the world-famous Iowa State Fair, a dizzying array of food on a stick commands a nationwide cult following.

From Maid-Rites to the moveable feast known as RAGBRAI, A Culinary History of Iowa reveals the remarkable stories behind Iowa originals. Find recipes for favorites ranging from classic Iowa ham balls and Steak de Burgo to homemade cinnamon rolls—served with chili, of course!

©2016 Darcy Dougherty Maulsby Americas Cooking Customs & Traditions Food & Wine Social Sciences State & Local United States
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