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

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The phrase, “Iowa Cuisine,” may draw some derisive laughter or eye-rolling, but we do have a distinctive food culture in our state. In her new book A Culinary History of Iowa, author Darcy Dougherty Maulsby writes about everything from the infamous pork tenderloin that the state is known for to traditional foods brought by early settler to Iowa like kolaches and kringla pastries. During this Talk of Iowa segment, she talks with host Charity Nebbe. 

Lindsey Moon is IPR's Digital Producer
Charity Nebbe is the host of IPR's Talk of Iowa