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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E. G. Fulton's Vegetarian Cook Book : Substitutes for Flesh Foods , for instance , featured three recipes for peanut butter and one for peanut meal . In 1904 , the vegetarian Ella E. Kellogg published a revision of her Science in the ...
The resulting meal was sieved and the coarse pieces returned to the rollers to be re - crushed . The fine meal was then subjected to a pres- sure of 2,850 pounds per square inch for one hour . The meal was removed and ground a second ...
Peanut Meal Peanut meal may be used as thickening for soups or sauces , or may be add- ed in small quantities to our breakfast muffin , sally lunn , or griddle cakes . Add but little flour ; the peanuts contain starch , which will take ...
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Table des matières
Origin and Dispersion
Slave Food to Snack Food
Soldiers and Vendors
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