Nuts for Peanuts

An American icon gets spread on bread and mixed into Thai sauces
Sam Gugino
Issue: July 31, 2004

The almond is a more elegant nut. The macadamia is a more exotic and pricier nut. But no nut is more lovable to Americans than the peanut. We gobble goobers by the bagful at baseball games, we spread peanut butter on innumerable sandwiches, and we deep-fry everything from turkey to tempura in peanut oil.

For the full article, check out the new issue of Wine Spectator, on newsstands July 31, 2004.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories