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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... milk , which he used in the same way as cow's milk and was a very satisfactory substitute . According to Carver , peanut milk varied in taste from almost no flavor to a most pronounced pea- nut flavor . Peanut curd could be made into ...
... milk . Add to the hot milk with the seasonings . Cook until it thickens . Put a layer of rice in a bak- ing dish and cover with a layer of the peanut sauce . Repeat until the dish is full . Bake in oven for 20 minutes . Source : Homer ...
... milk , peanut butter , onion , and celery seed into a double boiler ; stir and cook until hot . Moisten the cornstarch in a little cold milk , add it to the hot milk , and stir until smooth and thick . Strain through a sieve ; add 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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