Peanuts: The Illustrious History of the Goober Pea
University of Illinois Press, 2006 - 272 pages
The peanut's rise from a lowly bean to national favorite
The peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smith follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on candy racks across the country.
Chronicling how peanut consumption and production has changed throughout history, Smith highlights the peanut's role in the ways economic distress, wartime conditions, industrialization, and health trends reflect and inform our culinary landscape. Chock-full of photographs, advertisements, and peanut recipes from as early as 1847, this entertaining and enlightening volume is a testament to the culinary potential and lasting popularity of the goober pea.
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Almeda Lambert's Guide for Nut Cookery reflected the progress made in nut cookery by vegetarians during the late 1890s . It included numerous peanut recipes , most of which had never before been published , and eased peanut cookery into ...
Colfax County Home Demonstration Clubs , 1946 ) , reprinted in Southwestern Cookery : Indian and Spanish Influences , Introduction and Sug- gested Recipes by Louis Szathmáry ( New York : Arno Press , 1973 ) , 111 ; Marion Brown ...
Flower Mission Cook Book , 175 ; Women's Club of Hackensack , Women's Club Cook Book , 44 ; American Cookery 29 ( March 1925 ) : 593–94 ; American Cookery 30 ( October 1925 ) : 117 ; Peanut Journal 4 ( March 1925 ) : 20 ; Peanut Journal ...
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Table des matières
Origin and Dispersion
Slave Food to Snack Food
Soldiers and Vendors
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