Glazed America: A History of the Doughnut
Author: PAUL R MULLINS
"Paul Mullins turns his attention to the simple doughnut in order to learn more about North American culture and society. Doughnuts cross lines of gender, class, and race like no other food item. Favorite doughnut shops that were once neighborhood institutions remain unchanged even as their surrounding neighborhoods have morphed into strip clubs, empty lots, and abandoned housing." Mullins offers a look into doughnut production, marketing, and consumption. He confronts head-on the question of why we often paint doughnuts in moral terms, and shows how the seemingly simple food reveals deep and complex social conflicts over body image and class structure. In Mullins's hands, this simple pastry provides surprisingly compelling insights into our eating habits, our identity, and modern consumer culture.
Publishers Weekly
In the latest cultural-historical look at a beloved American foodstuff, anthropologist Mullins (Race and Affluence) offers a rather tangled explanation of the doughnut's origin, popularity and significance. Technically, the doughnut is probably Chinese in origin, though the Germans, French and Latin Americans also have valid claims; Mullins finds the 1669 Dutch recipe for "olie-koecken" most closely resembles today's beloved fried breakfast pastries. Mullins finds that for many immigrants arriving at Ellis Island, a jelly doughnut was the first food they tasted, permanently tying the pastry in new arrivals' minds to what it means to be American (though Canadians, who have a higher per capita rate of doughnut shops, may have a different opinion). Though occasionally subject to long-winded (largely pointless) academic digressions, Mullins' take on a much-maligned food is multifaceted and largely interesting. He introduces readers to the inventor of the doughnut hole, Captain Hanson Gregory, explores the traditional marriage of cops and doughnuts, looks at the brand loyalties of different demographics, and investigates the food's impact on public health with aplomb and curiosity. For those who can suffer the cravings, this makes a satisfying tour.
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Elizabeth Rogers - Library Journal
Doughnuts have a surprisingly complex history. Although they are thought of as a relatively recent addition to our cuisine, "sweet fried pastries" first appeared in a cookbook in 1803. Mullins (Race and Affluence), an associate professor of anthropology, would have us believe that the fried, carb-packed treat is a "mirror into ourselves and society," complete with a strong connection to our childhood memories. The author makes a strong case for the importance of doughnuts in history, noting that "sit and sip" doughnut shops are social centers, doughnuts have consistently been successful in comforting those serving in wartime, and doughnut shops popularized the concept of drive-thru service. Mullins limits most of his discussion to big franchises (Krispy Kreme, Dunkin Donuts, Tim Hortons) and focuses mostly on America's fondness for fried dough. An entertaining book, though a bit repetitive; recommended for large public libraries.
Table of Contents:
Introduction 1
1 "The Church of Krispy Kreme" 9
2 Doughnut 101: A History of Doughnuts 27
3 Selling and Consuming the Doughnut 71
4 Doughnut Morals 117
Conclusion 165
Notes 169
Bibliography 191
Index 197
Go to: Cake Decorating For Dummies or Williams Sonoma Collection
365 Things Every Tea Lover Should Know
Author: Harvest House Publishers
This fun, attractive collection rejoices in all there is to learn, savor, praise, and enjoy about tea. Every turn of the page offers a feast of
- quotes about the wonder of tea
- facts about tea's history and qualities
- tea-for-two (and more) party tips
- sips of inspiration for everyday living
- suggestions to make the most of every cup
Sized and designed for maximum gift-giving appeal, this presentation will serve joy to anyone longing for the restorative and flavorful spirit of tea.
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