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The Search for Religious Authenticity and the Case of Passover Peanut Oil

Zev Eleff

in Feasting and Fasting: The History and Ethics of Jewish Food

Published in print:
2020
Published Online:
September 2020
ISBN:
9781479899333
eISBN:
9781479893133
Item type:
chapter
Publisher:
NYU Press
DOI:
10.18574/nyu/9781479899333.003.0012
Subject:
Religion, Judaism

This chapter uses the rise and fall of a popular Passover cooking ingredient to explore the role of competing European folkways to determine the religious course of American Orthodox Judaism. In the ... More


Peter Pan: “Improved by Hydrogenation”

Jon Krampner

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

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231162333
eISBN:
9780231530934
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231162333.003.0004
Subject:
History, Social History

This chapter charts the history of the Peter Pan brand of peanut butter and the hydrogenation process. The 1920s saw progress in the peanut butter industry with the introduction of hydrogenation. ... More


The Social Rise of the Peanut

Jon Krampner

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

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231162333
eISBN:
9780231530934
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231162333.003.0002
Subject:
History, Social History

This chapter charts the social rise of peanuts in the United States. About half of the American crop of peanuts is turned into peanut butter, a quarter is used to make snack nuts, and a quarter winds ... More


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