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

by Darcy Dougherty Maulsby

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!

Genres: Nonfiction, Travel, Cookbooks, Food, History

195 pages, Kindle Edition

First published August 1, 2016

Reviews

[Ann Parker · Rating 4 out of 5]

I really enjoyed this book- especially learning how different cultures have impacted Iowa’s food culture. Historical visits by a Russian leader during the Cold War and America’s first visit from the Pope showcase how Iowa feeds the world with our rich soil (and more farmland than people!)

Des Moines Chef Formoro’s words at the end of the book about immigrants’ impacts on the Iowa food scene highlight Iowa’s strength and diversity. You don’t want to flyover Iowa- you want to eat here!

The only aspect I found lacking was the that northeastern Iowa was barely mentioned. Sure, Dubuque was mentioned several times, but Cedar Falls and Waterloo area were almost left out entirely. And there is a rich history and unique food/beverage scene there. A follow up book edition should definitely be considered!

[Zhi Chen · Rating 4 out of 5]

Delightful and enjoyable book covering almost all aspects of food culture in Iowa that could be considered. More than just history, sections provide short interviews and even recipes, adding onto the richness of each topic and making history more accessible and tangible to the public. I finished reading with feelings of wholesomeness and greater awareness and deeper appreciation of the culinary traditions across Iowa. A definite "must-read" for any Iowan native and anyone interested in Iowan culture; highly recommended for Iowan "transplants" and "captives" to better understand their new home.

[Diane · Rating 4 out of 5]

This overview of Iowa's food history is entertaining and informative. It brought back good memories (like looking through the Henry Field and Earl May seed catalogs my mom used to buy seeds for her huge garden) and taught me some things (like the fact that Red Delicious apples were developed in Iowa.).

I was a little disappointed that there was no mention of Scrapple (a traditional farmer's dish of sliced and fried cornmeal and pork mush), but it may not be common enough throughout Iowa. It's best known, apparently, in the German-American areas of Pennsylvania.

The writing and pictures are very enjoyable. The Index could be more extensive, and I was surprised that it does not include the recipes scattered through the book. They should have been included, or given an index of their own. I intend to try some of them.

[Cheryle · Rating 4 out of 5]

I was born and raised in Iowa, so it is interesting to read about some of my favorites.
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, discover 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! Author Darcy Dougherty Maulsby serves up a bountiful history of tasty tradition.

[Jan · Rating 5 out of 5]

This book is wonderful for anyone who has any connection to Iowa or would like to learn more about the state. The Iowa foods/recipes featured and the stories behind them are authentic. The original Maid-Rite is in Muscatine, Iowa and I have eaten there. The history of the Younkers Tea Room in Des Moines was interesting to me as I did not know it. Younkers is currently closing due to bankrupcy as of April 2018. I purchased my autographed copy of the book at the German American Heritage Center & Museum in Davenport, IA. The author did a book signing and presentation. If you get a chance to go to a presentation, don't miss it.
Jan Franks, May 1, 2018

[Erin · Rating 3 out of 5]

I was absolutely delighted by this book! It has me halfway to planning a foodie tour of Iowa ASAP. I've already recommended it to two friends! It would have been four stars if it was structured more as a history - this was basically a collection of essays about local dishes, with local history to tie in to most of them. Still delightful!

[M.J. Rodriguez · Rating 5 out of 5]

This book is a celebration of the delectable dishes that generations of Iowans have cooked and enjoyed. It contains tidbits of stories about farmers, local stores, local restaurants and immigrants who made the agricultural state of Iowa what it is today. Any native Iowan who lives in Marshalltown, IA, or Lakeland, FL, will enjoy this book.

[Missy · Rating 5 out of 5]

If you grew up in Iowa, but moved away, this book is a time capsule to all kinds of good feels. The writer especially covers Carroll and Polk counties food idiosyncrasies such as Pokeys caramel apples and AE Dairy.

[Douglas Reedy · Rating 5 out of 5]

Love this book!

As an Iowan for most of my life, I have enjoyed reading this book. The author has taken much time and effort to research the stories and data. Her writings makes you feel like she is an old friend.

[L.M. Elm · Rating 4 out of 5]

If you want a high level approach in regards to the food customs of Iowa, this book is for you. If you want to dive deeper into history behind why the food is the way it is (race and nationality) look elsewhere.

[Rosemary · Rating 4 out of 5]

This book makes me so happy. It's like going home.

[Sandi · Rating 4 out of 5]

Fun to read about the food of Iowa

[Abby Glann · Rating 4 out of 5]

Great survey of Iowa's food history and culture.

[Val Plagge · Rating 5 out of 5]

Great book that shares about all of Iowa's favorite and classic foods. Plus Darcy includes recipes to go along with! I really enjoyed reading this book and learning about the state I love :)

[Brooke]

A well written, well researched book about food in Iowa. It included recipes and pictures, and a lot of history! The author really did her research.

[Stephanie Caffrey · Rating 4 out of 5]

An interesting walk through Iowa History through the quintessential food of the state.

[Matt Ely · Rating 3 out of 5]

A brief series of snapshots on what makes food in Iowa unique. I checked it out thinking it was a cookbook, and while it does have plenty of recipes throughout, that's not the focus. I liked getting a little context and history on Des Moines landmarks since I'm still new to the area. But there was a fair share of skimming and skipping as well. I think this is best read in spurts, focusing on what grabs you and, if you live in Iowa, what's near you.

[Joy Kidney · Rating 5 out of 5]

What a fun and mouth-watering way to soak up some local history, along with why we Iowans eat the things we do. Darcy Maulsby discusses they whys and hows of Iowa foods from our Native Americans and Lewis and Clark to Iowa State University and Dr. Norman Borlaug. She mentions so many local favorites from Jolly Time Popcorn to Younkers Tea Room recipes (chicken salad and my favorite Rarebit Burgers), and immigrant recipes like Czech/Bohemian Kolaches to newer ones such as Strawberry Pretzel Squares. Who knew there's even a John Wayne Casserole!