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Creamy and CrunchyAn Informal History of Peanut Butter, the All-American Food$
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Jon Krampner

Print publication date: 2014

Print ISBN-13: 9780231162333

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231162333.001.0001

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The Birth of Peanut Butter

The Birth of Peanut Butter

(p.24) Three The Birth of Peanut Butter
Creamy and Crunchy

Jon Krampner

Columbia University Press

This chapter charts the birth of peanut butter and the peanut butter industry in the United States. Peanut butter began as an upper-class food: guests at turn-of-the-twentieth-century health sanitariums helped establish its popularity among the well-to-do. As a result of Americans' fondness for the taste of roasted peanuts, the spread of peanut butter from the 1890s to the early 1900s was rapid. The history of peanut butter has gone through five major changes: first, in the type of peanut used to make it; second, in how peanut butter is prepared; third, in the kinds of textures available; fourth, in the container used; and fifth, in terms of distribution. Food historian Andrew F. Smith says John Harvey Kellogg is the father of modern peanut butter, but others, including University of Georgia professor of food science Jasper Woodroof, insists that it is George Bayle.

Keywords:   peanut butter, peanut butter industry, United States, peanuts, John Harvey Kellogg, George Bayle

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