Jon Krampner's Creamy and Crunchy: An Informal History of Peanut Butter, PDF

By Jon Krampner

ISBN-10: 0231162324

ISBN-13: 9780231162326

More than Mom's apple pie, peanut butter is the all-American nutrients. With its wealthy, roasted-peanut aroma and taste; caramel hue; and gooey, consoling texture, peanut butter is an everlasting favourite, present in the pantries of a minimum of seventy five percentage of yankee kitchens. american citizens devour greater than a thousand million kilos a 12 months. in response to the Southern Peanut Growers, a alternate crew, that is sufficient to coat the ground of the Grand Canyon (although the organization does not say to what height).

Americans spoon it out of the jar, devour it in sandwiches on its own or with its bread-fellow jelly, and eat it with meals starting from celery and raisins ("ants on a log") to a grilled sandwich with bacon and bananas (the vintage "Elvis"). Peanut butter is used to taste sweet, ice cream, cookies, cereal, and different meals. it's a deeply ingrained staple of yank formative years. in addition to cheeseburgers, fried bird, chocolate chip cookies (and apple pie), peanut butter is a consummate convenience nutrition.

In Creamy and Crunchy are the tales of Jif, Skippy, Peter Pan; the plight of black peanut farmers; the resurgence of common or out of date peanut butter; the explanations why americans like peanut butter larger than (almost) someone else; the 5 ways in which cutting-edge product isn't the same as the unique; the function of peanut butter in combating 3rd international starvation; and the Salmonella outbreaks of 2007 and 2009, which threatened peanut butter's sacred position within the American cabinet. To a shocking volume, the tale of peanut butter is the tale of twentieth-century the US, and Jon Krampner writes its first renowned heritage, wealthy with anecdotes and proof culled from interviews, examine, travels within the peanut-growing areas of the South, own tales, and recipes.

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Extra info for Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food

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Crop,42 grown mainly in Georgia (where they’re 99 percent of the crop),43 Alabama, northern Florida, Texas, and Oklahoma. They’re small (although not as small as Spanish peanuts); a little bland, some would say; and used in most peanut butter. S. crop. S. peanuts. They’re sold as in-shell peanuts in supermarkets and baseball stadiums, and used in kung-pao chicken. 2). Although Virginias used to be common in peanut butter, they’ve been supplanted by runners, and now it’s hard to find a peanut butter that uses Virginias.

Scott Sicherer, Christopher Weiss, Wendell Williams, Mary Ellen Young of Information Resources Inc. (IRI), and Lee Zalben. Christie Haynes labored mightily to get me a photo of the peanut statue. Keith Briggman helped me grow my own peanut patch. S. Department of Agriculture provided the book’s epigraph. I also want to thank Michael Larsen and Elizabeth Pomada, even though things didn’t work out exactly as we expected. Chapter readers included Ann (Breitkopf) Webb and Diane (DeeDee) Taub (both of whom ate peanut butter on hike day at Camp Farrington), Stanley Pittman, Dan Gorbet, Chris Craney, Tim Sanders, Gary List, Barry Levenson and his law students at the University of Wisconsin, Scott Sicherer, Ned Groth, Chris Weiss, Mark and Mardi Manary, Andrew F.

29 In particular, peanuts are a significant source of resveratrol, which has been studied for its potential anti-aging effects and associated with reduced cardiovascular disease and reduced cancer risk. 30 Not everyone will regard these attributes as virtues, of course. For all their benefits, peanuts can hold perils for the consumer. There’s all that fat, of course, even if much of it is unsaturated. 31 Andrew F. 32 The flavor of roasted peanuts is the flavor of peanut butter, and roasted peanuts have a kind of flavor found in no other food.

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Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food by Jon Krampner

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