• Stay Connected

A History Of CT Food

A husband and wife from Hamden who are both Professors of English at the University of Bridgeport have just written a book about the history of food in Connecticut.

It’s called “A History of Connecticut Food.”

Eric D. Lehman and Amy Nawrocki say one of the gems developed in the state is the “steamed cheeseburger.”

“It’s one of the more modern dishes,” Amy says. “The hamburger we have a little bit of history here with New Haven and ‘Louie’s Lunch’, so we have some claim to maybe the origin of the hamburger. But the steamed cheeseburger is truly Connecticut. And it developed in the middle of the state in Middletown and Meriden area, and New Britain and that region, and it’s exactly as it says; you have hamburger and you steam it rather than grill it or fry it, and the steaming process, for us what we found is it preserved the taste of the meat a little bit more than frying it. And then the real crux of it is the steamed cheese, which is gooey and wonderful.”

The book is published by The History Press . It’s available in bookstores and online including Amazon and Barnes & Noble .

The whole “food” interview is below, enjoy!