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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Some continued in peanuts but shifted to selling shelled , salted pea- nuts indoors . The sale of shelled salted peanuts dated to at least the 1860s , when children tended peanut roasters in front of almost every fruit or can- dy shop .
When this business was flour- ishing , he turned his attention to shelled peanuts . After considerable exper- imentation , Obici developed a way of blanching the red skin from shelled Virginia peanuts without splitting the kernel .
Moreover , shelled peanuts took up less space . Obici and Peruzzi settled on Suffolk , Vir- ginia , in the heart of the peanut - growing district . This area produced the larger types of peanuts better adapted to the salting process .
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Table des matières
Origin and Dispersion
Slave Food to Snack Food
Soldiers and Vendors
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