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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... called Mandubu d'Angola . The groundnut also immigrated into the United States , where it was variously called the pindar , a term derived from the Angolan word mpinda , and the goober , which derived from ginguba and many other similar ...
... 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 product , and it was believed that margaric acid was a common component of ...
... 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 specifically for using a ...
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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