Description - 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.
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(229mm x 152mm x 458mm)
University of Illinois Press
Publisher: University of Illinois Press
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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.