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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... meal , nut butter , hickory cream , zwieola ( a kind of zwieback meal ) , gluten , and water . Lambert also offered recipes for mock turkey and mock trout employing peanuts . Many vegetarians pointed out that peanut butter was ideally ...
... 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 time , then ...
... 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 the ...
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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