Meg Muckenhoupt writes about ecology, travel, history and food. She has appeared on NPR’s Radio Boston and WCVB’s Chronicle, and her work has been featured in the Boston Globe, the Boston Phoenix, Boston Magazine and the Time Out Boston guide. She is author of Boston Gardens and Green Spaces (2010) and lives in Lexington, Massachusetts.

This compact book explores the history of the cabbage and its place as an iconic ingredient on the world’s culinary stage - Gardens IllustratedCabbage consumption is declining in many countries, but globalisation may help to keep cabbage on the menu, with dishes such as kimchi becoming popular in the west. Although the topic might not seem particularly exciting, unless you really like cabbage, this brief overview provides insight that might help improve the reputation of a much-maligned vegetable. - Oxveg NewsCabbage provides interested readers with a succinct history of the cultivation and culinary uses of cabbage from a global perspective. Myth and lore surrounding cabbage are featured heavily in this slim, stylish volume. Culinary techniques for preparing cabbage are presented in detail, along with scientific discussions of the vegetable's key nutritional properties . . . Cabbage features illustrations with images of cabbages ranging from historic artwork to 21st-century photography, enhancing the text . . . Cabbage represents another noteworthy work in a remarkable series. Recommended. - Choicewell researched, nicely illustrated . . . [cabbage] is a plant which deserves far more than a passing glance . . . Muckenhoupt's diligent research gives us, in this little book, an entertaining account of the past, present and future of the cabbage worldwide. - Petits Propos Culinaires