By Jon Krampner
More than Mom's apple pie, peanut butter is the all-American foodstuff. With its wealthy, roasted-peanut aroma and style; caramel hue; and gooey, consoling texture, peanut butter is a permanent favourite, present in the pantries of a minimum of seventy five percentage of yank kitchens. americans consume greater than one billion kilos a 12 months. in line with the Southern Peanut Growers, a exchange team, 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 yankee early life. in addition to cheeseburgers, fried poultry, chocolate chip cookies (and apple pie), peanut butter is a consummate convenience foodstuff.
In Creamy and Crunchy are the tales of Jif, Skippy, Peter Pan; the plight of black peanut farmers; the resurgence of normal or out of date peanut butter; the explanations why american citizens like peanut butter larger than (almost) an individual else; the 5 ways in which cutting-edge product isn't like the unique; the function of peanut butter in battling 3rd international starvation; and the Salmonella outbreaks of 2007 and 2009, which threatened peanut butter's sacred position within the American cabinet. To a stunning volume, the tale of peanut butter is the tale of twentieth-century the United States, and Jon Krampner writes its first renowned heritage, wealthy with anecdotes and evidence culled from interviews, study, 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
Linoleic acid, which is polyunsaturated, is important in human nutrition. 28 This is why peanut breeders concentrate on developing high-oleic varieties of peanuts; the peanut butter made from them deteriorates more slowly and has a longer shelf life. 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.
The only ones I know of are the Koeze Company of Grand Rapids, Michigan, which makes the Cream-Nut brand, and the Peanut Shop of Williamsburg, Virginia. With some interruptions, Koeze (pronounced Cousy, like the Boston Celtics basketball great) has been making peanut butter with Virginias since 1925. Why has the company persisted? “If you were buying peanuts in the 1920s, you were buying Virginias,” owner Jeff Koeze says. S. peanut crop. They have reddish-brown skins and a high oil content, with a somewhat sweeter taste.
Does hydrogenation improve the flavor of peanut butter? Jerome Rosefield, the son of Skippy founder Joseph Rosefield and a consummate salesman, insisted it does. S. Food and Drug Administration hearings in 1966. ”3 A third difference between peanut butter then and now is in the kinds of textures available. Now there are creamy (which is a majority of the market)4 and crunchy. 5 From the outset, there was another texture, though: regular or standard, which had a coarse or grainy quality. Once popular, it’s now rare.