What is included in "New England's Top Ten Foods" lists, and who made the list? Join Meg Muckenhoupt, author of “The Truth about Baked Beans” for a talk about the history of New England's food, immigration, tourism, and how ideas about identity have shaped our menus from 1825 to today.  Meg Muckenhoupt writes about history and the environment. She is the author of “The Truth About Baked Beans” (NYU Press, 2020) and “Cabbage: A Global History” (Reaktion Books, 2018). She has appeared on NPR’s Radio Boston and WCVB’s Chronicle, and her work has been featured in the Boston Globe, Boston Magazine, the New York Times and USA Today.  She lives in Lexington, Massachusetts.  Meg 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 beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods.