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.

The peanut's rise from a lowly bean to national favorite

About the Author

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.

Reviews
"During antebellum times, genteel Northerners linked the peanut to rowdyism. In 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



Book Information
ISBN 9780252073281
Author Andrew F. Smith
Format Paperback
Page Count 272
Imprint University of Illinois Press
Publisher University of Illinois Press
Weight(grams) 399g
Dimensions(mm) 229mm * 152mm * 18mm