MET’s Top Gastronome Offers Muffin Primer
As director of Metropolitan College’s unique Gastronomy master’s degree program, Associate Professor of the Practice Megan Elias is a trusted expert on the convergence of food, culture, and history. So when a Thrillist reporter wanted to investigate how muffins became a breakfast staple, Elias was called in for her qualified insight.
“Muffins were originally a small, yeast-risen breadstuff, pretty common in English homes,” Elias said, noting that the pastry’s predecessor, called “gems,” rose in popularity in the early part of the 19th century. Muffins as we think of them today became prominent in the 1970s, Elias explained, as a byproduct of broader social progress. “As more middle class women entered the paid workforce, there were fewer people at home to prepare and clean up a full breakfast in the morning, so the concept of ‘grab and go’ entered middle class culture,” she shared.
Read more about muffins’ place at the breakfast table in Thrillist.