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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PEANUT SOUPS AND PUREES Ground - Nut Soup Cream of Peanut Soup Tomato Soup Oyster and Peanut Soup Peanut Bisque Raw Peanut Soup Consomme of Peanuts Tomato and Peanut Soup Peanut and Cheese Chowder 176 176 176 176 177 177 177 177 178 ...
PEANUT SOUP Most likely , peanuts had been made into soup by the enslaved and the " real- ly poor " for generations before a recipe for peanut soup ever turned up in a cookbook . Sarah Rutledge's Carolina Housewife published the first ...
purée in addition to other soup recipes with peanuts as an ingredient . The National Peanut Council came close to Carver's record when it published six soup recipes in 1941 , the year the council was founded .
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Origin and Dispersion
Slave Food to Snack Food
Soldiers and Vendors
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