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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... chocolate in the world.18 In Switzerland , Henri Nestlé developed the process of making milk choc- olate in 1867. Another Swiss chocolate manufacturer , Daniel Peter , used Nestlé's chocolate to make a milk chocolate bar in 1879. A ...
... chocolate - making machinery at the fair man- ufactured by Lehmann and Company of Dresden , Germany . He ordered the machinery and , early in 1894 , created the Hershey Chocolate Company as a subsidiary of his caramel business . In ...
... Chocolate True chocolate is made by roasting and grinding to a paste , by the aid of heat , a very oily seed , the Cocoa - bean . In the preparation of chocolate a great va- riety of articles are used to adulterate it and diminish its ...
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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