The Illustrious History of the Goober Pea
By (author) Andrew F. Smith
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Peanuts by Andrew F. Smith
Book DescriptionThe 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.
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Book DetailsISBN: 9780252073281
(5830mm x 3895mm x 458mm)
Imprint: University of Illinois Press
Publisher: University of Illinois Press
Publish Date: 29-Dec-2006
Country of Publication: United States
Books By Author Andrew F. Smith
Critique of the Moral Defense of Vegetarianism, Hardback (April 2016)
Drawing on research in plant science, systems ecology, environmental philosophy, and cultural anthropology, Andrew F. Smith shatters the distinction between vegetarianism and omnivorism. The book outlines the implications that these manufactured distinctions have for how we view food and ourselves as eaters.
Fast Food, Paperback (February 2016)
An account of the controversies surrounding the fast-food industry, which has become the most significant culinary trend of our time.
Sugar, Hardback (April 2015)» View all books by Andrew F. Smith
Exploring sugar's reputation as one of the most beloved yet reviled substances that we consume, this compelling history of the infamous ingredient is peopled with determined adventurers, relentless sugar barons and greedy plantation owners.
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Author Biography - Andrew F. Smith
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.
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