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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Ground Nut Cakes Boil two pounds of light brown sugar in a preserving kettle , with enough water to wet it thoroughly , and form a syrup . Have prepared a quarter of a peck of groundnuts , roasted in the shell , and then shelled and ...
An Excellent Receipt for Groundnut Candy To one quart of molasses add half a pint of brown sugar and a quarter of a pound of butter ; boil it for half an hour over a slow fire ; then put in a quart of groundnuts , parched and shelled ...
Raw Peanut Soup Shell the raw nuts and blanch them by pouring boiling water over them . ... Consomme of Peanuts Take 1 pint of shelled peanuts ; boil or steam until the skins can be removed ; boil in salted water until tender and until ...
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Table des matières
Origin and Dispersion
Slave Food to Snack Food
Soldiers and Vendors
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