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The Rise of Baking Powder Business: The Northeast, 1856–1876

Linda Civitello

in Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking

Published in print:
2017
Published Online:
January 2018
ISBN:
9780252041082
eISBN:
9780252099632
Item type:
chapter
Publisher:
University of Illinois Press
DOI:
10.5406/illinois/9780252041082.003.0004
Subject:
Sociology, Culture

In antebellum America, baking powder experimentation moved out of women’s kitchens and into men’s laboratories as chemistry became a serious discipline. In 1856, Eben Horsford, a chemistry professor ... More


The Pure Food War: Outlaws in Missouri, 1899–1906

Linda Civitello

in Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking

Published in print:
2017
Published Online:
January 2018
ISBN:
9780252041082
eISBN:
9780252099632
Item type:
chapter
Publisher:
University of Illinois Press
DOI:
10.5406/illinois/9780252041082.003.0008
Subject:
Sociology, Culture

In 1899, the Royal Baking Powder Trust bribed the Missouri state senate to pass a law that made alum baking powder poison. People were arrested for selling baking powder. Royal introduced this ... More


The Alum War and World War I: “What a Fumin’ about Egg Albumen,” 1907–1920

Linda Civitello

in Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking

Published in print:
2017
Published Online:
January 2018
ISBN:
9780252041082
eISBN:
9780252099632
Item type:
chapter
Publisher:
University of Illinois Press
DOI:
10.5406/illinois/9780252041082.003.0009
Subject:
Sociology, Culture

The alum baking powder companies turned on each other over Calumet’s deceptive water glass test, in which egg albumen foamed up and looked more powerful than other baking powders. President Theodore ... More


Introduction

Linda Civitello

in Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking

Published in print:
2017
Published Online:
January 2018
ISBN:
9780252041082
eISBN:
9780252099632
Item type:
chapter
Publisher:
University of Illinois Press
DOI:
10.5406/illinois/9780252041082.003.0001
Subject:
Sociology, Culture

Chemical additives in food are routine in the twenty-first century, but they were new in the nineteenth when industrialization created American food that was not farm to table, but factory to table. ... More


Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking

Linda Civitello

Published in print:
2017
Published Online:
January 2018
ISBN:
9780252041082
eISBN:
9780252099632
Item type:
book
Publisher:
University of Illinois Press
DOI:
10.5406/illinois/9780252041082.001.0001
Subject:
Sociology, Culture

This book is about the Hundred Years War of food business, how a mid-nineteenth century American invention, baking powder, replaced yeast as a leavening agent and created a culinary revolution as ... More


The Needs of the “New Regime”: Post–Civil War Cookbooks

John van Willigen

in Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture

Published in print:
2014
Published Online:
January 2015
ISBN:
9780813146898
eISBN:
9780813151458
Item type:
chapter
Publisher:
University Press of Kentucky
DOI:
10.5810/kentucky/9780813146898.003.0003
Subject:
History, Cultural History

After the Civil War there was a dramatic increase in the number of cookbooks published. Many of these were community cookbooks compiled as part of Civil War–related fund-raising efforts. Another ... More


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