Great reads!

Eight stars

First and foremost, a large thank you to NetGalley, Karima Moyer-Nocchi, and Columbia University Press for providing me with a copy of this publication, which allows me to provide you with an unbiased review.

While many would agree that macaroni and cheese is the ultimate binge-worthy food, creating a sense of comfort with those who eat it, the history of this dish is anything but simple. Food historian, Karima Moyer-Nocchi, takes readers on the long and complicated journey of the dish, including its development from Roman times, through the Middle Ages, and to how it landed on North America’s shores. In a thorough and captivating exploration, Moyer-Nocchi ensures readers are full of wonderful facts, vignettes, and even the odd traditional recipe to complete the journey. Not to be missed by those who have always wanted to know more than simply what’s on the table. Pack your forks, spoons, and something to wipe your face, as this is one trip that will leave you drooling.

Moyer-Nocchi explores the earliest mention of macaroni, which was actually a term used to describe all pastas. She explains that the Romans made use of sheet pasta in their recipes, tossing in cheese as a complement to offset the wheat-heavy nature of the staple. Honey was also used extensively, as a sweetener, making early renditions of a ‘mac ‘n cheese’ more a sweetened layer dish. Readers can see how this evolved somewhat and became a status symbol, based on the density and texture of the dish.

The Middle Ages sought to push the idea of pasta across the European continent, though meagre rations made it hard to ensure the food item was anything but plain. The Middle Ages sought not to perfect the meal, but to ensure it found its ways into kitchens both in France and Italy on the continent, as well as with the English. New cheese ideas emerged and made for some interesting machinations. European kitchens honed the pasta-making and ensured that cheese creations proved more to be thicker creams that would cover the base, usually baking it in some form of another.

The North American emergence of macaroni and cheese can be attributed to Thomas Jefferson during his time abroad. Actually, one must fete Jefferson’s cook, a slave he brought with him to the New World. Jefferson not only loved macaroni and its permutations, he sought to change its shape to the more tubular item we know well today. Moyer-Nocchi speaks at length about Jefferson’s interest in shaping the pasta and adding delectable cheeses to make it all the more exciting. As an aside, it would seem the cheese aspect of the dish was based mostly on availability, which is why cheddar became so popular when things reached Virginia. The development of the dish took on new angles as slaves used it to reflect on their own familial connections. The Caribbean captured a spicier side to macaroni and cheese, introducing chillies and even the idea of ketchup (not solely tomato-based). This adds a new and exciting depth to the story.

Karima Moyer-Nocchi then takes the approach of how macaroni and cheese spread across North America, emerging in early 19th century cookery books and exploding onto the scene. She examines how having such a dish in one’s recipe books was a sign of stature, and could also be a selling point when female slaves went on the market. Soon, the idea of macaroni as an inexpensive dish helped develop its popularity, though the author also tackles the ‘add meat’ aspect, sure to increase cost. While the Italians had experimented with macaroni and duck, the American spin to add beef (and tomatoes) created divisions across the board. Still, it helped expand options and left those tasked with making macaroni new ideas to attempt.

America sought to make macaroni and cheese its own during the 19th century, particularly after the Civil War. With a need to jumpstart the US economy, the government sought to have wheat harvested and, where possible, processed. Manufacturing of macaroni stateside would rival Russian wheat productions and create a strong nationalistic sentiment at the agricultural base. Cheese production and refinement also increased during this time, which helped fuel an explosion in macaroni’s popularity. The relative ease with making it and the varied ways of doing so created an American play to make the dish their own, forgetting the past cultures who defined and refined the dish over many centuries.

One would be remiss not to talk about how macaroni and cheese eventually turned ‘instant’ to tackle the busy home lives of people. Women were entering the workforce in droves after the Great War and there was a need to balance home and work life. Kraft came onto the scene, alongside a few other competitors, seeking to create a more instant and non-baking version of the cult classic. Cheese also transformed from its true version into something shelf-stable or at least more available for instant use. As Karima Moyer-Nocchi discusses, this became a staple in American homes throughout the 20th century. The ownership of ongoing macaroni and cheese permutations appeared to head South, becoming a core ‘soul food’, as food historians document clearly. Karima Moyer-Nocchi adds to this narrative, but also states clearly that macaroni and cheese, however it is made, proves to be a wonderful addition to any household wanting that warm and cozy feeling.

A book of this nature is not only fun to read, but full of wonderful moments of education. Karima Moyer-Nocchi ensures the reader is able to take a great deal away from the experience, seeing the true origins and evolution of a true comfort food. She makes sure to clearly explore the roots of macaroni (pasta) and how its flirtation with cheese has evolved over time. Through chapters full of great detail and stories, Moyer-Nocchi makes a strong case for the importance of macaroni and cheese as a dish that brings significant history alongside it. Photos and diagrams help personalise the reading experience, ensuring the reader is able to follow along with all that is taking place. While the narrative can get a little dense (too much literary gluten?), it shows a clear pathway from Roman creation through to dishes seen at many a picnic or funeral wake. It is the addition of recipes throughout the book that impressed me most of all. Karima Moyer-Nocchi makes sure to massage them so that the modern reader could create them with relative ease. This also permits the attentive reader to see how things progressed over time, as well as what tweaks took place when things crossed the Atlantic. Having read some food histories before, I can attest that Karima Moyer-Nocchi is able to make a great splash in the genre and does so by educating and entertaining in equal measure. I will have to see what else she has published and whether I can devour it in short order.

Kudos, Madam Moyer-Nocchi, for a delectable and thoroughly captivating look into the world of macaroni and cheese.