Peanuts by Andrew F Smith
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 supermarket shelves around the world. 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.
"During antebellum times, genteel Northerners linked the peanut to rowdyismIn the South, peanuts were considered food fit only for slaves...This 'nutty tale ' follows the legume 's journey to becoming a dietary staple. In the process, Smith examines what the peanut 's story can tell us about larger social and historical issues." Science News
Andrew F. Smith, president of the American Forum for Global Education in New York City, teaches culinary history at the New School University. He is the author of The Tomato in America and many other books.
| SKU | Unavailable |
| ISBN 13 | 9780252073281 |
| ISBN 10 | 0252073282 |
| Title | Peanuts |
| Author | Andrew F Smith |
| Series | The Food Series |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | University of Illinois Press |
| Year published | 2006-12-29 |
| Number of pages | 272 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |