Cookbook Corner: Food in History

July 9th, 2013

#meals & sides #recipes #kitchen tips & tricks

Cookbook Corner: Food in History Pacific Foods

At Pacific, we love talking food. Our founder’s library is a celebration of natural cooking and farming throughout the centuries. While it’s easy to get lost in the glossy pages of modern-day cuisine, we find ourselves more drawn to older cooking methods.

 

We recently dug into Food in History by Reay Tannahill (1973), a book about how food has altered the course of history all over the world. Tannahill dedicates a chapter to the invention of canning in the late 1800s. During this time, a Bostonian dish gained huge national popularity. “Boston Baked Beans” as it was called, was inspired by a Sunday tradition of slowly simmering beans all day with pork and molasses. 

 

Baked Beans are still a family favorite today, and at Pacific, we take our time making them the way they did centuries ago. Our organic beans are slowly simmered with pork, sugar and spices to bring out the rich, natural flavors. (Our Vegetarian Baked Beans are tasty, too.) And with the first bean BPA-free, tetra pak packaging, we’re making a little food history of our own.

 

Cookbook Corner: Food in History