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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John Lunan's Hortus Jamaicensis , published in Jamaica in 1814 , stated that peanuts , when roasted , ground , and boiled , made “ a good sub- stitute for chocolate . " French sources recommended that ground peanuts be substituted for ...
Another influence on peanut cookery was the U.S. Department of Ag- riculture , the federal and state agricultural experiment stations , and county extension services , which published many peanut recipes and booklets de- voted to ...
More peanut cookbooks and booklets were published during 1976 and 1977 than during any other years , the culmination of a decades - old tradition of books focusing solely on peanuts or peanut products . As previously men- tioned ...
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Table des matières
Origin and Dispersion
Slave Food to Snack Food
Soldiers and Vendors
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