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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... taste and little substance . " This second dualism — peanuts tasted good but were not a proper food for the elite - has also survived . French colonists made frequent references to the peanut on other Carib- bean islands . Jean Baptiste ...
... taste cooked or roasted , but he claimed that they produced dizziness and headaches when eaten raw . Cobo also stated that peanuts made good nougat for confections , and that peanut milk - which he saw the Incas making - could be used ...
... taste that the roasted peanut butter imparts ; and if it is properly used , the peanut taste is almost entirely eliminated . Source : Almeda Lambert , Guide for Nut Cookery ( Battle Creek , Mich .: Joseph Lambert and Co. , 1899 ) , 71 ...
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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