Peanuts: The Illustrious History of the Goober PeaUniversity 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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... 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 the American mainstream ...
... Cookery : Indian and Spanish Influences , Introduction and Sug- gested Recipes by Louis Szathmáry ( New York : Arno Press , 1973 ) , 111 ; Marion Brown , The Southern Cook Book ( Chapel Hill : University of North Carolina Press , 1951 ) ...
... Cookery 29 ( March 1925 ) : 593–94 ; American Cookery 30 ( October 1925 ) : 117 ; Peanut Journal 4 ( March 1925 ) : 20 ; Peanut Journal 7 ( February 1928 ) : 27 ; Lenna Francis Cooper and Margaret Allen Hall , The New Cookery , 11th ed ...
Table des matières
List of Recipes ix | xv |
Slave Food to Snack Food 11 | xxii |
Doctors and Vegetarians | 30 |
Droits d'auteur | |
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