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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Accord- ing to the culinary historian and Los Angeles Times columnist Charles Perry , the Hausas still use the same name ( gujiya ) for both peanuts and ground- nuts . In the Congo , peanuts were called nguba and Bambara groundnuts were ...
His experiments came to fruition in 1869 , when he patented a product that he called " Margarine Mouriès . " It was called margarine because at the time it was illegal to associate the term butter with anything other than the real dairy ...
In this book , the candy was called " Peanut Taffy . " The first real recipe for peanut brittle , although still called " Peanut Candy , ” was published by Mary Virginia Terhune . Unlike previous peanut candy recipes , this one called ...
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Origin and Dispersion
Slave Food to Snack Food
Soldiers and Vendors
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